This moist vegan lemon cake is the perfect companion for afternoon coffee.

Vegan Lemon Cake

6075 Min

Moist, lemony and totally delicious. This vegan lemon cake is up there with the classics. Whatever the time of year, one thing is clear: It's always time for cake!

Ingredients 6 Portions

  • For the batter

    • 300 gFlour
    • 200 gSugar, brown
    • 250 gSoy yogurt
    • 125 mlSunflower oil
    • 70 mlLemon juice
    • 3 tsp.Baking powder
    • 5 tbsp.Lemon Peel, Chopped
  • For the icing

    • 150 gPowdered sugar
    • 3 tbsp.Lemon juice
    • 1 tbsp.Lemon zest, fresh


  1. 1

    First combine the brown sugar with soy yogurt, sunflower oil, Kotányi's Chopped Lemon Peel and the fresh lemon juice. In another bowl, combine the flour with the baking powder and mix until you get a creamy batter.

  2. 2

    Now preheat the oven to 180 °C. Grease the cake tin (approx. 26 x 12 x 8 cm) with a little soft margarine. Pour the batter into the tin and bake in the oven for 50–55 minutes.

  3. 3

    Prepare the icing while the cake is in the oven. To make the icing, combine the sieved powdered sugar with the lemon juice and mix well.

  4. 4

    Once baked, allow the cake to cool completely and remove from the tin. Then pour over the icing. Sprinkle over a little fresh lemon zest and allow to dry.

Sophie Skutzik
Sophie Skutzik

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