Wonderfully moist Vegan Lemon Cake without Eggs, Butter or Milk

Wonderfully moist, fluffy vegan lemon cake recipe without egg and butter - which definitely not only tastes good for vegans!

Welcome dear friends,

This vegan lemon cake has everything a typical lemon cake from the tray needs: It is super moist, fluffy, wonderfully sweet, and slightly sour. It has the typical icing. And yet the lemon cake without egg, butter, and milk is so completely different from the classic recipe.

Recipe Recommendation

Lemon Sheet Cake

This moist lemon cake from the baking sheet is a real classic cake that is also suitable for beginners. Tastes super delicious, goes fast, and stays fresh for a long time.

Check out this recipe!

About this Lemon Cake Recipe

The "secret" of the fluffy and moist consistency is a kind of chemical reaction. Acid (here in the form of lemon juice) combined with baking soda makes the cake rise. In order to transform the popular lemon cake from the tray into a vegan cake, I followed the principle of the Wacky Cakes. You can find out exactly what it's all about, for example, with the fantastic chocolate cake without eggs, butter, and milk.

For those of you who do not know the story of the Wacky Cake, here is the story in one sentence: The wacky cake dates from the time of the Great Depression when ingredients such as butter were hard to get or too expensive. The fluffy lemon cake without egg and butter is, therefore, vegan only "by chance". And thus fits perfectly into the present day.

Taste & Occasion

This lemon cake is wonderfully moist and fluffy, and one of the best lemon cakes I've ever made. Over the years, I have improved the recipe, and I know you'll be blown away by the decent lemon flavor 🙂

Like the vegan marble cake or the apple pie, the lemon sheet cake is a great alternative for allergy sufferers. Especially among kids, there are unfortunately some who cannot tolerate dairy milk and the like. As this lemon cake goes without milk, butter, and eggs they can feast like everyone else. And no one notices 🙂 …

Another great occasion - if you have an acute hunger for cake, but no eggs at home, this cake is your choice to make.

Ingredients

The best thing about this lemon cake: If you want to bake it, you don't need any special ingredients. No artificial egg substitute, no chia seeds, no special vegan butter alternative. Because the vegan lemon sheet cake is based on absolutely standard foods. Which as a hobby baker you actually should have at home anyway.

How to make the Vegan Lemon Cake

To start off, preheat oven to 350°F / 180°C top and bottom heat. Then cover a small baking tray with baking parchment (I recommend to also use an additional baking frame). Some say to use stone baking dish which you can do as well. Or place a baking frame on a large, normal baking tray. The amount is about enough for a 25*30 cm square tin.

Now prepare the dough. To do this, mix all dry ingredients except the sugar. In a second bowl whisk sugar, oil, milk (substitute), sparkling water and the lemon juice. Add the dry ingredients. Mix everything briefly but thoroughly.

Put the dough into the prepared tray / dish and smooth it down. Bake for about 20-25 minutes. And - tadaa - you're done 😉

Recipe Card

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5 from 2 votes

Vegan lemon cake

Fluffy, moist lemon cake without egg, butter & milk. The recipe for the vegan lemon cake from the tray is made super fast and easy.

Prep Time10 mins

Baking Time20 mins

Servings: 16 pieces

Calories: 267kcal

Ingredients

• 450 grams wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon grated lemon zest
• 250 grams sugar
• 180 ml sunflower oil
• 100 ml oat milk or soya/rice milk
• 50 ml mineral water sparkling
• 80 ml lemon juice freshly squeezed

Measures in Metric units - Measures in U.S. Customary units

Instructions

• Preheat oven to 350°F / 175°C degrees top and bottom heat. Cover a small baking tray with baking parchment, preferably use an additional baking frame. Or place a baking frame on a large, normal baking tray. The amount is about enough for a 25*30 cm square tray.
• Mix all dry ingredients except the sugar. In a second bowl whisk sugar, oil, milk (substitute), sparkling water and lemon juice. Add the dry ingredients. Mix everything briefly but thoroughly.
• Put the dough into the prepared form and smooth it down. Bake for about 20-25 minutes.

Notes

If you like, you can spread the vegan lemon cake with icing. Depending on how thick the icing should be, sieve approx. 180 grams of icing sugar and mix with 2-3 tablespoons of lemon juice or milk (substitute) to a very thick icing. Spread on the cooled cake.
For a normal sized baking tray in oven size I would multiply the ingredients by about 1.3, otherwise the cake would be too flat.

Variations

This cake is perfectly suited to be covered with icing. Depending on how thick the icing should be, sieve approx. 180 grams of icing sugar, and mix with 2-3 tablespoons of lemon juice or milk (substitute) to a very thick icing.
For a normal sized baking tray in oven size I would multiply the ingredients by about 1.3, otherwise the cake would be too flat.

Similar Recipes

If you are hungry for lemon now, you will find delicious alternatives to vegan lemon sheet cake in our lemon cake section. Sometimes with yogurt, sometimes without sugar, sometimes in a box.

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