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5 from 1 vote

Vegan Lemon Almond Cake

Vegan Lemon Almond Cake. It's moist, lemony nutty, and light. The perfect blend of sweet and citrus. Topped with a classic lemon buttercream frosting. Needless to say it's the perfect cake for a celebration, don't you think?
Category Dessert, Sweets
Cuisine vegan baking
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 2 hours 20 minutes
Servings 15 people
Author Hannah Sunderani


For the cake:

  • 1 cup coconut oil melted
  • 1 1/4 cup cane sugar
  • 2 cups almond milk
  • 2 tsp vanilla extract
  • 1/2 cup lemon juice + the zest of 4 lemons
  • 3 cups all-purpose flour
  • 1.5 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp sea salt , finely ground
  • 2 cups almond flour (ground blanched almonds)
  • 1/2 cup coconut yogurt

For the lemon butter cream frosting

  • 1 cup vegan butter (or margarine)
  • 3 cups icing sugar
  • 2 tsp lemon juice (plus more if needed)


  • Preheat oven to 350F/176C. Wipe two round cake pans lightly with coconut oil. (I used two 10-inch/25 cm non-stick cake tins). Dust with flour, shake out the excess, and set aside.
  • Whisk together coconut oil and cane sugar with electric mixer in a large bowl. Pour in almond milk, vanilla, lemon juice and the zest of four lemons. Mix to combine.
  • Sift flour, baking soda, baking powder and sea salt into mixture. Mix gently until just combined, then fold in almond meal and coconut yogurt.
  • Divide batter evenly between your two cake tins. Bake for 45 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely before removing from cake tins or frosting.
  • For the Lemon Buttercream frosting: Add vegan butter to a mixing bowl. Sift icing sugar into bowl bit-by-bit while mixing together with an electric mixer. Add lemon juice 1 tsp at a time until you've reached desired icing thickness (I used 2 tsp lemon juice in total).
  • When cake has cooled. Lather each cake generously with icing sugar and stack on on top of the other for a tiered cake.


Cake will keep in fridge for up to one week, but best served fresh.
This cake also freezes very well! Wrap tightly or store in an air-tight container. Let thaw fully (1-2 hours) before serving. (You can store as a whole cake, or in individual cut slices).
Nutritional information is a rough estimate. 


Calories: 447kcal | Carbohydrates: 65g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Sodium: 308mg | Potassium: 107mg | Fiber: 2g | Sugar: 41g | Vitamin A: 575IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg