Easy Vegan Lemon Cake

A simple recipe for vegan lemon cake gets a citrusy kick from lemon juice and zest and produces two layers that you can fill or frost however you like.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 292 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 ½ cups white sugar
• 2 tablespoons lemon zest
• ½ cup lemon juice
• baking spray
• ⅔ cup margarine, melted
• ⅔ cup soy milk
• ½ cup soy yogurt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round cake pans with baking spray.

Step 2

Sift flour, baking powder, baking soda, and salt together in a bowl.

Step 3

Whisk sugar, margarine, soy milk, and soy yogurt together in a large bowl. Whisk in lemon juice, lemon zest, and vanilla. Add flour mixture in 2 batches, whisking well after each addition. Divide batter evenly between the prepared pans.

Step 4

Bake in the preheated oven until a toothpick or knife inserted in the center comes out clean, 32 to 35 minutes.

Step 5

Cool cakes in pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool completely before frosting, about 30 minutes.