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Vegan Lemon Cake Recipe

A one-bowl recipe for vegan lemon bundt cake with toasted coconut, topped with a lemon glaze.

4.9 from 145 votes
75 mins
Total Time
10
slices
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Vegan Lemon Cake

How to Make the Best Vegan Lemon Cake

This vegan lemon cake is a showstopper that proves plant-based baking can be just as moist, flavorful, and impressive as any traditional recipe. The one-bowl method makes it incredibly simple to prepare, while the combination of fresh lemon and toasted coconut creates a bright, tropical flavor that’s perfect for any celebration.

The secret to this cake’s incredible texture lies in the full-fat coconut milk, which adds richness and moisture without any dairy. Don’t skimp on the lemon zest—those three tablespoons pack a serious citrus punch that balances beautifully with the subtle sweetness of the toasted coconut.

Whether you’re serving this at a birthday party, brunch gathering, or simply treating yourself on a weekend afternoon, the lemon glaze drizzled over the elegant bundt shape makes for a stunning presentation. Top it with extra toasted coconut while the glaze is still wet for a gorgeous finish that tastes as good as it looks.

Vegan Lemon Cake

Vegan Lemon Cake

A one-bowl recipe for vegan lemon bundt cake with toasted coconut, topped with a lemon glaze.

4.9 from 145 votes
CourseDessert
CuisineAmerican
Keywordvegan bundt cake, lemon bundt cake, lemon bundt cake vegan, vegan lemon cake, coconut cake vegan
Prep Time15 mins
Cook Time60 mins
Total Time75 mins
Servings10 slices
Calories416kcal
AuthorAlex Raeburn
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Ingredients

Cake Batter

Lemon Glaze (Optional)

Instructions

Prepare the Cake

  1. Preheat oven to 350°F.
  2. Grease and flour a bundt pan really well, getting all the nooks and crannies.
  3. In a large bowl (or a stand mixer), whisk sugar, oil, coconut milk, lemon juice, zest, and vanilla. Sift in flour, baking powder, and baking soda, mixing in batches. Mix well after each addition. Add salt and shredded coconut. Stir.
  4. Bake 1 hour or until a toothpick comes out clean and internal temp reaches 200°F.

Finish and Serve

  1. Let the cake cool 20-30 minutes before inverting. Carefully slide a thin knife gently down the sides to loosen.
  2. Invert the bundt cake by placing a big plate (or cake plate) over the bundt cake, then invert both. Firmly tap the bottom of the bundt pan a few times to release.
  3. Make the optional Lemon Glaze and drizzle over the top of the cake. Alternatively, sprinkle with powdered sugar.
  4. Sprinkle with toasted coconut before the glaze sets so the coconut sticks.

Notes

  • You could also make these into cupcakes, filling 2/3 to 3/4 full and baking for 20-25 minutes.
  • You can substitute Bob's Red Mill GF flour blend for a gluten-free version.
  • You can substitute 1 1/4 cups yogurt or sour cream for the coconut milk if desired.
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