Dairy-Free Lemon Spring Cake

Name: Dairy-Free Lemon Spring Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup almond milk (or any dairy-free milk); ⅓ cup vegetable oil; 1 tablespoon apple cider vinegar; Zest of 2 lemons; 1 teaspoon vanilla extract; ½ cup aquafaba (whipped until frothy); 1 cup powdered sugar; 2-3 tablespoons lemon juice; Zest of 1 lemon

Highlighted under: Fruit Desserts

I absolutely love making this Dairy-Free Lemon Spring Cake whenever the weather starts to warm up. The bright, zesty flavor of the lemons combined with a light and fluffy texture makes it a perfect spring dessert. Knowing it’s dairy-free allows me to enjoy it without worrying about any tummy troubles. Plus, it’s incredibly simple to whip up in a snap, making it a great choice for spontaneous gatherings or leisurely weekend baking.

Created by

The Chefunacooks Team

Last updated on 2026-03-06T05:06:24.207Z

When I first experimented with this recipe, I was shocked by how moist and flavorful it turned out, especially without dairy. The key is to use aquafaba, the liquid from canned chickpeas, to lend an airy texture to the cake. I found that folding aquafaba into the batter gently ensures it retains that lovely fluffiness!

This cake is perfect for any occasion, whether it's a sunny brunch or a casual afternoon tea. The lemon glaze I drizzle on top not only adds a refreshing finish but also gives an appealing sheen to the cake, making it look as amazing as it tastes!

Why You Will Love This Recipe

Bright, zesty lemon flavor that refreshes your palate
Light, fluffy cake texture without any dairy
Perfect for any spring gathering or celebration

Mastering the Aquafaba Technique

Aquafaba is the magic ingredient in this Dairy-Free Lemon Spring Cake that provides a light, airy texture. Whipping aquafaba until frothy is key to achieving the cake's fluffy quality. Aim for stiff peaks, similar to whipped egg whites, which will help the cake rise beautifully in the oven. Use a hand mixer or stand mixer for the best results, and be sure to use aquafaba from a can of chickpeas; homemade versions can vary significantly in consistency.

If you're new to using aquafaba, start by measuring it out in a bowl, then whip it on high speed until it looks glossy and thickens slightly. This process generally takes about 5-7 minutes. Once you fold the whipped aquafaba into the batter, do so gently to preserve the airiness you've created, ensuring that the cake doesn’t become dense.

Perfecting the Lemon Glaze

The lemon glaze is a delightful finishing touch that complements the cake's citrus flavor profile. For the perfect consistency, mix the powdered sugar and lemon juice gradually. You want a glaze that is thick enough to hold its shape but thin enough to drizzle smoothly over the cake. If it’s too thick, add a few drops of lemon juice; if too thin, add a little more powdered sugar until it reaches that just-right consistency.

After baking, let the cake cool completely before glazing. This not only helps the glaze to adhere better but also enhances the flavor as it seeps into the cake slightly. A great tip is to put the cooled cake on a wire rack over a baking sheet to catch any excess glaze; this makes cleanup easy and ensures every bite is perfectly sweet and tangy.

Storing and Serving Ideas

This cake stores remarkably well, making it an excellent make-ahead dessert for gatherings. Once cooled and glazed, wrap it in plastic wrap or store it in an airtight container. It can last in the fridge for up to five days. If you want to freeze it, it’s best to do so before glazing; this way, the cake remains moist and fresh. Wrap tightly in plastic, and store it in an airtight container for up to three months. When ready to serve, simply thaw at room temperature and glaze before serving.

For a fun twist, consider adding fresh berries like raspberries or strawberries as a topping. Their sweet-tart flavor pairs wonderfully with the lemon. You could also serve each slice with a dollop of coconut whipped cream or a scoop of dairy-free ice cream for an added treat. The cake is versatile, making it an enjoyable dessert not just in spring, but all year round!

Ingredients

Gather these ingredients before you start!

Cake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup almond milk (or any dairy-free milk)
⅓ cup vegetable oil
1 tablespoon apple cider vinegar
Zest of 2 lemons
1 teaspoon vanilla extract
½ cup aquafaba (whipped until frothy)

Lemon Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice
Zest of 1 lemon

Now that you have everything ready, let’s move on to the steps!

Instructions

Follow these steps to create your delicious cake!

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine the Wet Ingredients

In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, lemon zest, and vanilla extract.

Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the whipped aquafaba until no streaks remain.

Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan and bake for 30 minutes or until a toothpick comes out clean.

Make the Lemon Glaze

While the cake is baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

Glaze and Serve

Once the cake is cool, drizzle the lemon glaze over the top and slice. Enjoy your refreshing spring treat!

Serve chilled or at room temperature for a delightful treat!

Pro Tips

For extra lemony flavor, you can also add a dash of lemon extract to the batter. If you prefer a more complex flavors, pair with fresh berries or coconut whipped cream.

Ingredient Substitutions

If you’re looking for an alternative to almond milk, any dairy-free milk will work in this recipe. Options like oat milk or soy milk can be good substitutes without significantly altering the flavor or texture of the cake. Choosing a lighter nut milk can ensure the cake remains fluffy and moist.

For those with nut allergies, you can use coconut milk or even rice milk. Adjusting the type of oil is also an option; while vegetable oil works well, melted coconut oil can impart a subtle flavor that complements the lemon beautifully.

Baking Tips for Success

Baking at the correct temperature is critical. Make sure to preheat your oven to 350°F (175°C) before placing the cake inside. An oven thermometer can help ensure your oven is accurately calibrated, preventing over-baking or under-baking, which could result in a dry or gummy cake.

Check the cake for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready to come out of the oven. Let it cool in the pan set on a wire rack for about 10 minutes before transferring it to cool completely, ensuring it retains its structural integrity.

Questions About Recipes

→ Can I substitute the flour for a gluten-free option?

Yes, you can use a 1-to-1 gluten-free flour blend instead of all-purpose flour.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days.

→ Is the cake suitable for vegans?

Absolutely! All ingredients used in this recipe are plant-based and vegan-friendly.

→ Can I freeze the cake?

Yes, you can freeze the unglazed cake for up to 2 months. Just make sure to wrap it well.