Dairy-Free Lemon Cake

This Dairy-Free Lemon Cake is now my all-time favorite cake! Light and fluffy, filled with tangy lemon curd and topped with lemon buttercream icing, it’s lemon heaven! Perfect for Mother’s Day, Easter, birthdays, graduation parties or just because … it’s the perfect dessert for any occasion. I have baked it for family and guests who do and don’t have dairy issues, and everyone raved about it.

Why You Will Love This Lemon Cake

• Lemon Heaven! Two layers of light, fluffy, delicious lemon cake, with a layer of homemade dairy-free lemon curd sandwiched in the middle, and the whole thing topped with dairy-free/vegan lemon frosting.
• Dairy-Free! The entire recipe is dairy-free, with NO compromise on taste. Anyone will love it.
• It’s beautiful. Even those who aren’t great at decorating cakes (like me) can make it look impressive!
• SO delicious! Every element of this layered lemon cake yummy alone … and together, it’s WOW!

Time-Saving Recipe Variations

I’m not going to lie. This recipe takes some time. I promise it’s worth it!!!

But sometimes you want a delicious dairy-free cake but are short on time, so I have a few shortcuts for you:

• Option 1 – You can just make lemon curd and use it for the middle layer AND glaze the top with it (I have made it this way and love it!)
• Option 2 – You can buy dairy-free lemon curd (here’s one option I have used) and use that instead of homemade and only make homemade frosting.
• Option 3 – You can buy both dairy-free curd and icing and just make the delicious cake homemade.

Ingredients You’ll Need for This Lemon Layer Cake

Lemon Cake Ingredients

• Neutral oil, like canola oil or avocado oil
• Lemons – lots of fresh lemon juice and fresh lemon zest are key to this yummy cake
• COLD water (I know that may sound strange, but trust me, it works!)
• 6 egg whites for the cake batter (note: you’ll use 6 egg yolks for the lemon curd – no waste!)
• Sugar
• Cake flour – cake flour (not all-purpose flour) is important for this cake; it helps produce the delicate, tender crumb
• Baking powder
• Vanilla extract
• Salt

Lemon Curd Ingredients

This recipe uses my dairy-free lemon curd recipe, which is also on this website. Ingredients you’ll need to make the lemon curd are:

• Lemons. Use fresh lemons! You’ll need about three lemons, and you’ll use lemon juice and lemon zest. If you’re desperate, you can use bottled lemon juice and jarred zest/peel, but the lemon flavor won’t be quite the same.
• Egg yolks. Some people make lemon curd with both egg yolks and egg whites, but I prefer to make it with just egg yolks. They’re brighter, and I think it makes the lemon curd less fussy to make and more delicious (especially with organic eggs).
• Dairy-free butter. Use dairy-free or vegan butter (I use Earth Balance buttery sticks). If you don’t need to avoid dairy products, you can use real butter instead.
• Sugar. One cup. I use organic, but you can use regular sugar.

Lemon Buttercream Frosting Ingredients

Like the lemon curd, you can make the frosting ahead of time as well. You can use my dairy-free lemon frosting recipe page on this website. Ingredients you’ll need to make the lemon buttercream are:

• 1 Lemon. You’ll use freshly squeezed lemon juice and fresh lemon zest. 
• Cold vegan butter. Use 1/2 cup of vegan butter (I use Earth Balance buttery sticks).
• Powdered sugar. You’ll need 2 1/2 to 3 cups of confectioner’s sugar.
• Cold full fat coconut milk. You’ll use 2-3 Tbsp of the top, solid part of a refrigerated can of coconut milk.

How to Make This Incredible 2-Layer Lemon Cake

Make the Lemon Curd

• Separate the egg yolks from the egg whites. You will be using 6 eggs and using ONLY the egg yolks.
• Zest your lemons. You’ll need 2 1/2 tsp of lemon zest. Make sure you zest your lemons before you cut them open and zest them! (guess how many times I have been in a hurry and messed the order up?)
• Juice your lemons. You’ll need 1/2 cup of fresh lime juice.
• Combine all your ingredients except the dairy-free butter on the stove and whisk continuously until it comes to a boil.
• As soon as it comes to a boil, turn down to low heat and continue whisking until it thickens. It will turn a brighter yellow.
• After it has thickened, turn the heat off, then add the vegan butter. Stir in, melt, then set aside to cool. When cool, it’s ready to store or eat!

Make the Lemon Frosting

• Put 2 1/2 of 3 cups of your powdered sugar, 2 of 3 Tbsp of coconut milk, and all the other ingredients into a large bowl. Keep 1/2 cup of powdered sugar and 1 Tbsp coconut milk out of the bowl for now (you may or may not need it).
•  Using an electric hand mixer, beat the ingredients until blended and creamy. Start on low so your powdered sugar doesn’t fly everywhere, then work up to a higher speed. Don’t over-mix.
• Add more powdered sugar, a tablespoon at a time, until it’s thick enough. If it’s too thick, thin with the 1 Tbsp of coconut milk you have in reserve. 
• You can use it immediately to frost a cake. If you make it ahead of time, store in the refrigerator and then bring to (or almost to) room temperature when ready to frost your cake.

Make the Dairy-Free Cake!

You’ll need to mix ingredients in 4 separate bowls, then combine as outlined below. Stay with me! It’s easier than it sounds. 🙂 It helps me to organize my brain (and not miss steps) to measure out my ingredients ahead of time and sit them by or in each bowl I will need. Here are the 4 bowls and first 4 steps needed to make this amazing cake:

BOWL 1:

A large mixing bowl (everything will eventually be added to this bowl, so this should be your largest bowl). Combine the first 4 ingredients – oil, sugar, lemon zest and vanilla.

BOWL 2:

A medium-sized bowl. Mix your 2 dry ingredients – cake flour and baking powder.

BOWL 3:

A liquid measuring cup or a small-medium bowl. Mix fresh lemon juice with the cold water.

BOWL 4:

In a stand mixer bowl OR a medium-large bowl if using an electric hand mixer. This is where you will beat the 6 egg whites + 1/2 tsp of salt to stiff peaks. Stiff peaks = they should appear glossy, smooth and firm and stand on their own without sliding off the whisk.

• Step 5: Add your ingredients in bowls 2 and 3 to bowl 1 slowly, alternating in about 3 rounds of dry and wet ingredients to your main bowl. Mix well on low-medium speed with an electric hand mixer or whisk until fully combined.
• Step 6: Carefully fold your egg whites into your large mixing bowl.
• Step 7: Divide the batter between your two prepared 8-inch cake pans.
• Step 8: Bake on 350 degrees F for 28-30 minutes (or until toothpick or knife inserted comes out clean). Let cool.

• Step 9: After they have fully cooled, spread lemon curd on top of your first cake.
• Step 10: Place your second cake on top and then frost the top and sides. Smooth the sides (it’s ok if the icing and lemon curd mix)

• Step 11: Garnish/decorate with fresh lemon zest and/or lemon slices.
• Step 12: Cut, serve and enjoy!

Looking for More Refreshing Lemon (or Lime) Desserts?

You may also enjoy one (or all) of these dairy-free dessert recipes:

• Dairy-Free Gluten Free Key Lime Pie
• Dairy-Free Lemon Cupcakes
• Lemon Cupcakes Filled with Lemon Curd
• Lemon Pecan Pie
• Lemon Shortbread Sugar Cookies