Lemon Layer Sponge Cake

dairy free vegan lemon layer cake recipe

This is a fluffy dairy-free cake that is always a hit. The bright lemon flavor makes me think of spring but I suppose you could bake up this dairy-free dessert whenever your heart desires. Since there is no milk, it’s also vegan. Yay.

  • 1 1/2 cups almond milk (unsweetened)
  • 1 tbs lemon juice
  • zest from one lemon
  • 2 1/2 cups icing sugar
  • 1/2 cup sunflower or canola oil
  • 2 tsp vanilla extract
  • 2 1/2 cups self-raising flour
  • 2 tbs cornstarch
  • 1/2 tsp baking soda


  • 1 1/4 cups dairy-free butter
  • 1 tsp vanilla extract
  • 4 1/2 cups icing sugar
  • 1 tbs lemon juice

Get the oven going to 350F and grease up a couple 8-inch round cake tins (this recipe makes a 2-layer cake)

In a big mixing bowl, add the lemon juice to the almond milk and let it set for few minutes until it starts to separate or “curdle”. Mix in icing sugar, oil and vanilla extract.

Once that’s smooth and combined, sift together the flour, cornstarch and baking soda. Slowly add to the bowl of wet mixture. Give everything a good stir through to combine.

Pour out the batter into the 2 cake pans and bake for about half an hour. Check with a toothpick. Let both layers cool completely, while you make up some frosting. Add a layer of frosting between the 2 cakes to make the final layer cake, and give the whole thing a coating of more frosting to complete. Yummy.

To make the frosting:

All you need to do whip up the butter with sugar (a little sugar at a time) until you have the amount and consistency you want. When done, give it a final whisk to add the lemon juice.

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