Vegan Lemon Sheet Cake
A soft, fluffy, and bright vegan lemon sheet cake topped with a zesty lemon glaze. Perfect for gatherings, parties, or a simple homemade dessert.
Equipment
- Mixing Bowls
- Whisk
- Sheet Pan
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1.75 cups unsweetened plant milk
- ½ cup neutral oil such as canola or sunflower
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest fresh
- 2 tsp vanilla extract
Lemon Glaze
- 1.5 cups powdered sugar
- 3 tbsp lemon juice fresh
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a sheet pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine plant milk, oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet mixture into the dry ingredients and whisk until smooth; do not overmix.
- Spread the batter evenly into the sheet pan and bake for 28–32 minutes or until a toothpick comes out clean.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Pour over the warm cake and spread evenly.
- Allow the cake to cool completely before slicing and serving.
Notes
For extra lemon flavor, add an additional tablespoon of lemon zest. You can also top with fresh berries for a bright, fruity touch.