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Vegan Lemon Almond Cake

These Vegan Lemon Almond cakes are moist, lemony, nutty, and light. This makes 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? If you’re new to vegan baking – don’t fret. This cake is just like making a traditional cake and yields the same delicious results for all eaters to enjoy.

Homemade lemon raw vegan cake - healthy dessert made from coconut milk, butter, cashew, if-if. Healthy raw vegan lemon cake without sugar stock images

A few notes about the Recipe:

It’s nice to know that this recipe freezes very well! In fact, I froze half the cake and served it a few days later when we had family visiting. Keep it in the fridge and remove it 3-4 hours before serving.


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?
Prep Time 25 minutes
Cook Time 45 minutes
cooling time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 15 People
Calories 428 kcal



  • 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 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


  • 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. Dust with flour, shake out the excess and set aside.
  • Whisk together coconut oil and cane sugar with an 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 the 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 center comes out clean. Let cool completely before removing from cake tins or 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.
  • When the cake has cooled. Lather each cake generously with icing sugar and stack it on top of the other for a tiered cake.


The cake will keep in the fridge for up to one week, but best be 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 it as a whole cake, or in individual cut slices.
Keyword almond, lemon

I do hope you’ll give this recipe a try.

If you already tried this recipe, let us know your experience.



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Family eating a cake. Happy family eating a cake in a living room royalty free stock photography

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