Lemon Cake Recipe – Vegan

When life gives you lemons, make lemon cake!

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This lemon cake is a delicious treat, it’s easy to make, and it’s 100% vegan! All the ingredients listed are easily available without plastic packaging, so there’s really no need to feel guilty at all when snacking on this cake. It’s super moist and fluffy, and goes great with a warm cup of loose leaf green or Rooibos tea. Seriously, this is the perfect snack for elevenses!

This cake is also perfect for hot summer afternoons with its tangy, sweet flavor. Treat yourself to a slice of lemon cake and wash it down with a cold glass of iced tea.

This recipe is modified from Sabrina’s Dinner then Dessert recipe to not only make it vegan, but also make it zero waste!




  • 1 1/2 cups  unbleached flour (bulk aisle)
  • 1/2 teaspoon salt (bulk aisle)
  • 1 teaspoon baking powder (bulk aisle)
  • 1 cup sugar (bulk aisle)
  • 3/4 cup Almond Milk  (cardboard, glass, or make your own)
  • 1/2 cup coconut oil (glass)
  • 1/2 cup of unsweetened apple sauce (glass or make your own)
  • 2 tablespoons fresh lemon juice (loose produce) 
  • 2 teaspoon vanilla extract  (refill, glass) 



1.) Preheat the oven to 350F.




2.) In a large bowl, mix flour, salt, baking powder, sugar and lemon zest and stir until blended.



3.) In a second bowl, mix together the almond milk, coconut oil, applesauce, lemon juice and vanilla.





4.) Whisk together the wet and dry ingredients until just combined. Spread batter into a greased loaf pan (use coconut oil to grease) and bake for 60 minutes.

5.) In an oven Preheated to 350F, bake the cake for 60 minutes, or until you can insert a fork into the center and it comes out clean!
6.) Let the cake cool completely before removing from pan, or it will crumble!
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Glaze (optional):
  • 2 cups powdered sugar (bulk aisle)
  • 2 tablespoons fresh lemon juice (loose produce)
  • 1 teaspoon vanilla  (refill, glass) 
Mix together the lemon juice and vanilla, and pour into the powdered sugar. Spread or drizzle on top of cake.



**This recipe was modified from Sabrina’s Dinner then Dessert recipe to not only make it vegan, but also make it zero waste.



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