Vegan French Lemon Cake

It’s the first time I’m using soy yogurt to bake a cake, I usually use bananas, flax seeds and water or applesauce. Using soy yogurt makes for an incredibly fluffly batter that’s delicious-looking and amazing to look at. This recipe is adapted from have cake will travel.

Cake (6 in. round cake, 2.5 in. deep)

1 cup (240 g) plain or vanilla soy yogurt
1 cup (120 g) powdered sugar, sifted
1/2 cup (120 ml) vegetable oil
1 teaspoon pure vanilla extract
Juice of 1 lemon + zest of one lemon
1 1/2 cups (185 g) all-purpose flour, sifted
2 teaspoons baking powder


  1. Preheat oven to 350°F (180°C, or gas mark 4). Grease your cake pan with non-stick cooking spray. (It took mine 50 minutes to cook but check after 30-40 minutes with a toothpick)
  2. In a large bowl, whisk soy yogurt, sugar, oil, lemon juice, and zest.
  3. Sift flour and baking powder on top and stir until just combined.
  4. Pour batter into prepared cake pan.
  5.  Bake for 50 minutes or until toothpick inserted in the cake comes out clean.
  6. Leave in pan for 1 hour on a cooling rack before attempting to remove. Chill overnight.



1/2 cup (60 g) powdered sugar
fresh lemon juice

  1. Mix sugar and droplets by droplets of lemon juice until extremely well blended. It should coat the spoon.Prepare just before decorating the cake so that the icing doesn’t harden.


French Lemon Cake


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