The Ultimate Vegan Lemon Layer Cake: Moist, Tangy, and Perfectly Zesty
Indulge in the bright, refreshing taste of our ultimate vegan lemon layer cake. This exquisite dessert features perfectly moist and tender vegan lemon cake layers, generously slathered with a light and fluffy lemon buttercream, and bursting with a vibrant, tangy eggless lemon curd filling. Every bite delivers an incredible citrus explosion, making it an absolute showstopper for any gathering.
Crafted with an abundance of fresh lemon zest and juice, this cake requires no artificial flavorings or extracts, ensuring a pure and authentic lemon experience. Its delightful balance of sweet and tart makes it a truly versatile treat, ideal for a wide range of celebrations and perfect for brightening up any occasion!
What sets this vegan lemon layer cake apart is its intense, natural lemon flavor, derived solely from fresh lemons. There’s simply no need for artificial enhancers when you have the real thing! The cake layers themselves are incredibly soft and tender, thanks to a careful balance of ingredients. To elevate their moisture and infuse even more zesty goodness, we brush them with a homemade lemon syrup. The cake is then beautifully assembled with layers of our irresistibly tangy vegan lemon curd and a generous spread of light, airy lemon buttercream.
This delightful dessert is a fantastic choice for any event, but it truly shines during the Spring and Summer months. Imagine it gracing your table for Easter brunch, a Mother’s Day celebration, a garden party, or a vibrant summer picnic. Its cheerful appearance and invigorating taste are sure to be a hit with everyone, vegan or not!
Essential Ingredient Details for Your Vegan Lemon Layer Cake
Creating an exceptional vegan lemon layer cake starts with understanding the role of each ingredient. Here’s a detailed breakdown to ensure your baking success:
- Lemon Curd: You will need a ½ batch of my dedicated vegan lemon curd recipe to fill this magnificent cake. This component is non-negotiable for achieving that signature sharp, intensely lemony flavor that perfectly complements the sweet cake and buttercream. Its tangy richness is what truly elevates this cake from good to extraordinary. Make sure to prepare it in advance, as it needs time to chill and set properly, enhancing its texture and robust flavor.
- Lemons: For this recipe, both the finely grated zest and fresh juice are essential, so it’s crucial to purchase unwaxed lemons. The wax often used on conventional lemons is not typically vegan and certainly not pleasant to consume. Avoid using bottled lemon juice at all costs; its flavor profile simply cannot compare to the bright, fresh, and complex taste of freshly squeezed lemon juice. Between the cake layers, buttercream, and the lemon curd, you’ll need approximately 8 large, vibrant lemons to capture that unmistakable natural citrus essence.
- Plant Milk: The choice of plant milk can influence the cake’s texture, though most unsweetened varieties will work. For the best results, especially in terms of protein content which contributes to a sturdier yet tender crumb, unsweetened soy milk is highly recommended. However, feel free to use other unsweetened options like almond, oat, or cashew milk if soy is not preferred. Just ensure it’s unsweetened to maintain control over the cake’s sweetness level.
- Non-Dairy Yogurt: Incorporating plant-based yogurt is a fantastic secret weapon in vegan baking. It acts as an excellent egg replacer, providing essential moisture and a beautiful tender crumb to the cake layers. Furthermore, it subtly enhances the overall flavor profile. Opt for a thick, Greek-style soy or coconut yogurt for optimal results. While I haven’t extensively tested substitutes for the yogurt, if absolutely necessary, you might be able to use a slightly increased amount of plant milk, though the cake’s texture may vary. The acidity in the yogurt also reacts with the baking soda, aiding in the cake’s rise.
- Oil + Vegan Butter: Employing a combination of a neutral oil and vegan block butter offers the best of both worlds for your cake. The oil contributes unparalleled moisture and tenderness, preventing the cake from drying out, while the vegan block butter (not the spreadable tub variety) imparts a rich, creamy flavor and helps with structure, especially crucial for the buttercream. For the oil, any neutral-flavored oil like sunflower, canola, or a light olive oil will work perfectly. For the butter, a block-style vegan butter (such as Flora Plant Butter or Miyoko’s Kitchen) is essential for both the cake and achieving a stable, fluffy buttercream.
- Sugar: Caster sugar or granulated sugar are the ideal choices for this recipe. These fine-grained sugars dissolve easily and contribute to the cake’s delicate texture and golden crust. Please refrain from using liquid sugars or artificial sweeteners, as they can significantly alter the moisture content, texture, and overall baking chemistry of the cake, potentially leading to undesirable results.
- Baking Powder and Baking Soda: The strategic use of both baking powder and bicarbonate of soda (baking soda) is fundamental for achieving the perfect rise and a light, airy texture in these cake layers. Baking soda requires an acidic component (like the lemon juice and yogurt in this recipe) to activate, while baking powder is a complete leavening agent. Together, they create a balanced reaction that provides maximum lift and a fine crumb. Do not swap one for the other, as this will drastically impact the cake’s structure and rise.
- Vanilla Extract: A touch of vanilla extract (or vanilla bean paste for an even richer flavor) enhances the overall sweetness and complexity of the lemon notes. Always opt for pure vanilla extract over imitation essence for superior flavor.
- Plain Flour and Cornflour (Cornstarch): The combination of regular plain (all-purpose) flour with a small amount of cornflour (cornstarch) creates a wonderfully soft, velvety crumb texture. Cornflour helps to tenderize the cake, preventing it from becoming too dense or tough. If cornflour is unavailable, you can substitute it with an equal weight of plain flour, but I highly recommend including it if you can for that extra touch of tenderness.
How To Make This Irresistible Vegan Lemon Layer Cake
(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this page.)
- Step 1: In a spacious bowl, vigorously whisk together the fresh lemon juice and zest, melted vegan block butter, neutral oil, vegan Greek-style yogurt, unsweetened plant milk, caster sugar, and vanilla extract. Ensure all these wet ingredients are thoroughly combined into a smooth, cohesive mixture. This initial step is vital for evenly distributing the fats and sugars, contributing significantly to the cake’s moist texture and consistent flavor throughout.
- Step 2: Next, gradually whisk in the cornflour, baking powder, bicarbonate of soda (baking soda), and salt. Once these are incorporated, gently add the plain flour. The key here is to mix until just combined – over-beating the batter can lead to a tough cake, so stop as soon as no dry lumps of flour are visible. This ensures a tender and airy crumb.
- Step 3: Carefully divide the prepared batter evenly between two pre-lined 20 cm (8-inch) cake tins. For precision and perfectly even layers, use a kitchen scale to ensure both tins hold the same amount of batter. Bake for approximately 30 minutes, or until a skewer inserted into the center of the cakes comes out clean, indicating they are fully cooked through.
- Step 4: Once the cakes have cooled sufficiently in their tins, gently invert them onto a wire rack to cool completely. If your cake tops have domed, use a serrated knife to carefully trim them to create flat, even layers. This makes for a more stable and aesthetically pleasing assembled cake. Then, brush each trimmed cake layer generously with the homemade lemon syrup, allowing it to soak in and impart extra moisture and a burst of concentrated lemon flavor.
- Step 5: To prepare the luscious lemon buttercream, combine the softened vegan block butter and icing (powdered) sugar in a stand mixer. Beat them together on high speed until the mixture is incredibly light, airy, and fluffy, typically taking several minutes. This aeration is key to a smooth, pipeable buttercream. Once fluffy, incorporate the fresh lemon zest, lemon juice, and vanilla extract, continuing to whisk until thoroughly blended and creamy.
- Step 6: Begin assembling your cake by placing one cake layer on your serving plate or cake stand. Spread a thin, even layer of buttercream across the top. Then, using a piping bag fitted with a large round nozzle, pipe a thick border of buttercream around the edge of this layer, creating a “dam” to hold the filling. Spoon about half of your chilled vegan lemon curd inside this buttercream dam and gently spread it level. Carefully place the second cake layer on top, buttercream side down, ensuring it’s centered. Finally, cover the entire top and sides of the cake with the remaining buttercream, smoothing it out with a palette knife or cake scraper, and finish by spooning the rest of the lemon curd onto the top center for an elegant flourish.
Top Tips for Vegan Baking Success
Achieving a perfect vegan lemon layer cake, or any baked good, often comes down to precise techniques and a few helpful tricks. Here are my essential tips to guide you to baking mastery:
- Use a Digital Scale for Accuracy: As with all my baking recipes, I cannot stress enough the importance of using metric measurements with a digital kitchen scale instead of cup conversions. Cups are notoriously inaccurate and can lead to inconsistent results due to varying packing densities and interpretations of “full.” Using a scale ensures you get the exact quantities every time, leading to far better, more consistent, and professional-quality baked goods. Plus, it’s often cleaner and easier than scooping and leveling with cups!
- Proper Measuring Spoons are Key: When the recipe calls for tablespoon and teaspoon measurements, these refer to proper, standardized measuring spoons, not your everyday kitchen spoons. A true tablespoon is 15ml, and a teaspoon is 5ml. Always ensure your measurements are level, not heaped, for accuracy. Investing in a good set of measuring spoons will make a significant difference.
- Avoid Over-Mixing the Batter: Once you’ve added the dry ingredients to the wet, mix just until no streaks of dry flour remain. Over-mixing develops the gluten in the flour, leading to a tough, dense cake. Use a balloon whisk and gently fold the ingredients by hand, rather than an electric mixer, to maintain a light and tender crumb.
- Ensure Cakes are Perfectly Cooked: The cakes are ready when they feel firm and springy to the touch in the center. A skewer or toothpick inserted into the middle should come out clean, or with a few moist crumbs clinging to it, but never with wet batter. Undercooked cakes can collapse, while overcooked cakes become dry.
- Always Use Unwaxed Lemons: As mentioned, always buy unwaxed lemons, especially since you’ll be using the zest. The wax coating on many conventional lemons is typically not vegan and often harbors unwanted chemicals. Plus, the zest from unwaxed lemons provides a purer, more intense flavor.
- The Magic of Lemon Simple Syrup: To maximize moisture and amplify that wonderful lemon flavor, generously brush the cooled cake layers with a simple lemon syrup. This step is optional but highly recommended. The syrup soaks into the cake, keeping it tender and adding another layer of bright citrus.
- Room Temperature Ingredients for Best Results: For the cake batter, ensure your plant milk and yogurt are at room temperature. This helps them emulsify properly with the fats, resulting in a smoother batter and a more uniform, tender cake texture. Similarly, for the buttercream, use softened vegan block butter at room temperature for a perfectly smooth and fluffy frosting.
- Prepare Your Cake Tins Meticulously: Properly preparing your cake tins is crucial for preventing sticking and ensuring your cakes release cleanly. Grease the tins thoroughly, then line the bottoms with parchment paper. For extra security, you can also lightly flour the greased sides before adding the batter.
- Cool Cakes Completely Before Frosting: Patience is a virtue in baking! Ensure your cake layers are completely cooled before attempting to level, syrup, or frost them. Warm cakes will cause your buttercream to melt and slide off, leading to a messy and unstable cake.
Frequently Asked Questions (FAQ’s)
For optimal freshness and taste, your vegan lemon layer cake will be perfectly fine stored at room temperature for up to one day, provided it’s kept in an airtight container to prevent it from drying out. If you plan to keep the cake for a longer period, or if your kitchen is particularly warm, it’s best to transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. It’s important to remember that this vegan lemon layer cake, like many others, is best enjoyed at room temperature. Cold cake and buttercream can become unpleasantly dense and firm. To experience the cake’s full moistness and the buttercream’s creamy texture, make sure to remove it from the fridge 1-2 hours before serving, allowing it ample time to come back to room temperature.
While I generally don’t recommend freezing the entire decorated cake, as the buttercream and lemon curd might alter slightly in texture upon thawing, the plain cake layers freeze beautifully! Once your cake layers have cooled completely, wrap each one individually and very tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn and keeps them fresh. You can freeze the layers for up to 3 months. When you’re ready to bake, simply allow them to defrost slowly at room temperature, then proceed with brushing the syrup and assembling the cake.
I strongly advise against baking this particular recipe in one deep tin. The recipe is specifically formulated for two 20 cm (8-inch) round cake tins to ensure even heat distribution and a consistent rise. Baking it in a single deep tin can lead to several issues: the center of the cake may not cook through properly, it might sink in the middle, or it could develop a dense, heavy texture rather than the desired light and fluffy crumb. Sticking to the recommended two tins will yield the best results for a perfectly baked and evenly layered cake.
While this specific recipe uses all-purpose flour, you can often adapt it to be gluten-free. I recommend using a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Replace the plain flour with an equal weight of the gluten-free blend. Please note that results may vary slightly in texture and rise compared to the original recipe, but many have had success with this substitution. I also have other dedicated gluten-free lemon cake recipes you might want to explore for guaranteed results!
You can certainly prepare some elements of this cake in advance to make assembly day easier! The vegan lemon curd can be made up to 3-4 days ahead and stored in an airtight container in the refrigerator. The baked cake layers, once completely cooled, can be wrapped tightly and stored at room temperature for up to 2 days, or frozen for up to 3 months as detailed above. The buttercream is best made fresh on the day of assembly, but you can cream the butter and icing sugar a day ahead and then add the liquids and whisk again before frosting.
Discover More Zesty Vegan Lemon Cakes!
If you’re a fan of the bright and invigorating flavor of lemon, then you’re in for a treat! Our collection of vegan lemon cakes offers a variety of delightful options beyond this layer cake. Explore new favorites and expand your plant-based baking repertoire with these equally delicious recipes:
- Lemon And Ginger Drizzle Cake (vegan)
- Vegan Lemon Poppy Seed Muffins
- Gluten-Free Vegan Lemon Drizzle Cake
- Vegan Lemon Poppy Seed Cake
If you tried this delightful recipe and loved it, please let me know how it turned out for you! Don’t hesitate to rate it, leave a comment below, or share your creations by tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess. Your feedback means the world to me!
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Vegan Lemon Layer Cake
Ingredients
Cakes:
- finely grated zest of 3 large lemons
- 80 g (⅓ cup) fresh lemon juice
- 90 g (6 Tablespoons) vegan block butter melted
- 110 g (½ cup) neutral oil (not coconut)
- 160 g (⅔ cup) vegan Greek style yogurt
- 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
- 280 g (1 cup + 6 Tablespoons) caster or granulated sugar
- 2 teaspoons vanilla extract
- 20 g (2 packed Tablespoons) cornflour (cornstarch)
- 2 ½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 380 g (3 cups) plain (all-purpose) flour
Lemon Syrup:
- 30 g (2 ½ Tablespoons) caster or granulated sugar
- 30 g (2 Tablespoons) fresh lemon juice
Buttercream:
- 225 g (1 cup) vegan block butter softened
- 350 g (3 cups) icing (powdered) sugar
- finely grated zest of 1 large lemon
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ batch vegan lemon curd to fill chilled
Instructions
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Preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Line two 20 cm/8 in round cake tins with baking paper.
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Whisk together the lemon juice and zest, melted butter, oil, yogurt, milk, caster sugar and vanilla extract with a balloon whisk in a large bowl.finely grated zest of 3 large lemons, 80 g (⅓ cup) fresh lemon juice, 90 g (6 Tablespoons) vegan block butter, 110 g (½ cup) neutral oil (not coconut), 160 g (⅔ cup) vegan Greek style yogurt, 160 g (⅔ cup) unsweetened non-dairy milk (I use soy), 280 g (1 cup + 6 Tablespoons) caster or granulated sugar, 2 teaspoons vanilla extract
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Whisk in the cornflour, baking powder, bicarbonate of soda and salt followed by the plain flour. Be careful not to over-beat the batter, stop mixing as soon as it is fully combined.20 g (2 packed Tablespoons) cornflour (cornstarch), 2 ½ teaspoons baking powder, ¼ teaspoon bicarbonate of soda (baking soda), ¼ teaspoon salt, 380 g (3 cups) plain (all-purpose) flour
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Divide the mixture evenly between the prepared cake tins and spread it level (use a scale for accuracy). Bake for about 30 minutes until a skewer inserted into the centre comes out clean.
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Leave the cakes to cool in the tins for 15 minutes then carefully turn them out onto a wire rack and leave to cool completely.
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Once the cakes have cooled make the syrup. Place the lemon juice and sugar in a small saucepan and bring up to a simmer then remove from the heat.30 g (2 ½ Tablespoons) caster or granulated sugar, 30 g (2 Tablespoons) fresh lemon juice
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Trim the tops of the cakes to level them then gently brush them with the lemon syrup.
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To make the buttercream, whisk the butter and icing sugar together with an electric mixer until very light and fluffy.225 g (1 cup) vegan block butter, 350 g (3 cups) icing (powdered) sugar
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Add the lemon zest and juice and the vanilla extract and continue to whisk for a couple of minutes.finely grated zest of 1 large lemon, 1 Tablespoon fresh lemon juice, 1 teaspoon vanilla extract
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Place one of the cake layers on a serving plate and spread over a thin layer of the buttercream using a palette knife. Transfer some of the buttercream to a piping bag fitted with a large round nozzle and pipe a ring around the edge of the cake to create a dam for the lemon curd.
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Give the lemon curd a good stir until it becomes smooth then spoon about half of it inside the buttercream dam and spread it level.½ batch vegan lemon curd to fill
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Spread a thin layer of buttercream over the top of the other cake layer and place it on top of the lemon curd topped cake, buttercream side down.
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Coat the top and sides of the cake with buttercream, use a cake scraper to smooth it out. Place any remaining buttercream in a piping bag fitted with a large star nozzle and pipe swirls around the top edge of the cake. Spoon the rest of the lemon curd in the middle and spread it level.
Notes
- For best results, make the vegan lemon curd in advance, as it requires sufficient time to chill and fully set before use.
- Refer to the detailed post above for comprehensive tips, ingredient insights, storage guidelines, and step-by-step photos to guide you through the process.
- **Always use a digital scale for precise measurements.** I cannot emphasize enough the importance of using metric measurements with a digital scale rather than volumetric cup conversions. Cups are notoriously inaccurate, and using a scale will ensure consistent, superior results with less mess.
