If you love lemon, this cake will easily earn a place among your top favorite cakes—even if you’re not vegan. The crumb is tender and perfectly textured, and the dairy-free “cream cheese” frosting keeps each bite moist and bright with lemon. I’ve served this to a few friends who didn’t realize it was vegan until someone mentioned it later. The cake’s flavor and texture speak for themselves.
I finally found a vegan cream cheese alternative that I genuinely like. Many dairy-free cream cheeses have an odd soy aftertaste, but the one I discovered at Trader Joe’s has a tang and texture very close to traditional cream cheese. If you need a dairy-free option for the frosting, this brand works well and makes the frosting taste authentic. As someone who prefers real cream cheese, I’m pleased to have a substitute I enjoy for friends who avoid dairy.
I also love the naked cake trend—its rustic, casual look is perfect for picnics and makes a charming backdrop for sprinkles. It’s an approachable style for home bakers: just make sure your layers are level (chill them well before trimming to avoid breakage) and use an even amount of frosting between layers. If you prefer a more traditional finish, this recipe yields enough to fully fill and frost an 8″ cake or about two dozen cupcakes.
Vegan Lemon “Cream” Cake
12-15 servings
30 minutes
30 minutes
1 hour
Luscious lemon cake paired with a dairy-free frosting—so bright and tender you’ll be surprised it’s vegan.
Ingredients
Cake
- 2 c non-dairy milk (I used almond milk)
- 3 c all-purpose flour
- 2 c granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 c neutral-flavored oil (I used avocado)
- 1 tsp vanilla extract
- zest from 1 lemon
- 1/4 c lemon juice
“Cream Cheese” Frosting
- 8 oz package vegan cream cheese
- zest of 1 lemon
- 5-6 c sifted powdered sugar
- 1 tsp vanilla extract
- sprinkles, optional
Instructions
- Preheat the oven to 350°F. Spray two 8″ cake pans with nonstick spray and line each with a parchment circle; spray the parchment. Set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
- In a separate bowl, combine the non-dairy milk, oil, vanilla extract, and lemon juice.
- Pour the wet ingredients into the dry and stir until just combined.
- Divide the batter evenly between the two pans and bake 30–35 minutes (20–25 minutes for cupcakes), until the center no longer jiggles and the cake springs back when touched.
- Let the cakes rest in the pans for 5 minutes, then invert onto a wire rack to cool. If you plan to torte the layers for a four-layer cake, wrap each cake tightly in plastic wrap and refrigerate at least 2 hours to chill before slicing.
- To make the frosting, place the vegan cream cheese, vanilla, and lemon zest in a mixer and beat on high for 2 minutes. Add 5 cups of powdered sugar, 1 cup at a time, mixing well after each addition. Add more powdered sugar 2–3 tablespoons at a time until you reach the desired consistency.
- To assemble a four-layer cake, remove the chilled cakes and carefully slice each in half with a cake leveler or serrated knife to create four thin rounds.
- Place the first round on your cake board, spread 1/4 of the frosting evenly, then stack the next layer and repeat until all layers are stacked. Finish with sprinkles if desired.
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