Vegan Lemon Cake


Vegan Lemon Cake

This lemon sheet cake is incredibly soft, moist, and very delicious, even though it's completely oil-free! The recipe is vegan, gluten-free, refined sugar-free, and very easy to make. Watch the video below to see the simple instruction steps.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 241kcal


  • Kitchen scale*
  • 8×8 pan


Dry Cake Ingredients

  • 1 cup (160g) rice flour (I used white)
  • 1 cup (90g) oat flour (gluten-free if needed) (see Notes)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • tsp salt
  • ⅛-¼ tsp turmeric (for nice yellow color)

Wet Cake Ingredients

  • ½ cup (120ml) canned coconut milk (see Notes)
  • cup (110g) maple syrup (see Notes)
  • cup (80ml) lemon juice
  • 3 tbsp (40g) aquafaba (see Notes)
  • Zest of one lemon (about a heaped tsp)


  • ¾ heaped cup powdered (100g) Erythritol or powdered sugar (see Notes)
  • 1 tbsp lemon juice
  • 3 tbsp plant-based milk


  • I recommend using a kitchen scale for this recipe.
  • Preheat oven to 350°F/180°C and line a baking pan (or sheet pan) with parchment paper with an overhang for easy removal. My pan measures 9×6(23x15cm)
  • Mix all dry ingredients in a bowl with a whisk.
  • Add the wet ingredients and mix with a whisk until combined(don't over mix).
  • Pour the batter into the lined pan. Bake for about 25 minutes in the oven or until a toothpick (inserted to the center) comes out clean. It took 24 minutes in my gas oven.
  • Let cool completely. Meanwhile, make the icing/glaze.
  • Simply add all ingredients to a small bowl and mix with a whisk. The icing should be runny but not too thin. If it's too thin, add more powdered Erythritol/powdered sugar. If it's too thick add a little more lemon juice or plant-based milk.
  • Pour the icing onto the cooled lemon cake and put the cake in the fridge for about 20-30. The icing will firm up pretty quickly when you use Erythritol(what I did).
  • Cut into squares and enjoy! Store leftovers in the fridge for up to 5 days. Check the recipe notes below.


  • To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
  • Since the recipe is oil-free, I used canned coconut milk which is higher in fat than any other plant-based milk. If you don’t like coconut, you can use your favorite plant-based milk and add 2 tbsp of oil in addition.
  • You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
  • Aquafaba (also known as chickpea brine) is the liquid of a can of chickpeas.
  • I used Erythritol which I processed in an electric coffee/spice grinder. You can use powdered sugar instead, however, I noticed that Erythritol actually makes a better icing than white processed sugar.
Nutrition Facts: amount per serving
% Daily Value*
Calories from Fat 44
Fat 4.9g8%
Carbohydrates 43.6g15%
Fiber 2.4g10%
Sugar 12.4g14%
Protein 4g8%
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