A frosted sheet cake with one slice taken out of it

Vegan lemon sheet cake

  • serves 12
  • Easy

Use olive oil in place of butter and chia seeds instead of eggs in this beautiful grown-up take on a classic lemon cake. It makes for a much lighter (and totally vegan) bake

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Try this lusciously light vegan lemon traybake, then check out our vegan lemon drizzle cake, vegan carrot cake, vegan chocolate cake and more vegan cake recipes.

Recipe author Richard Makin says: “The chia seeds work like little sponges when soaked and help to bind the ingredients together in a similar manner to eggs. This guarantees a perfectly bouncy, moist cake made entirely from plants!” 

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Ingredients

CAKE

  • extra-virgin olive oil 250ml, plus extra for the tin
  • chia seeds 2 tbsp
  • lemons 2, zested, plus 2 tbsp of juice
  • unsweetened soy milk 250ml
  • vanilla extract ¼ tsp
  • caster sugar 320g
  • plain flour 350g
  • baking powder 1½ tsp

DECORATE

  • icing sugar 350g
  • lemon juice 60ml
  • lemon 1, zested
  • poppy seeds to decorate (optional)

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Oil and line a deep 24cm x 32cm sheet pan or roasting tin.

  • Step 2

    Whisk together the chia seeds and 4 tbsp of water in a small bowl. Set aside and leave the mixture to gel.

  • Step 3

    Put the lemon zest, soy milk, vanilla and olive oil in a high-speed blender or food processor. Blend on high speed until thick and creamy – it should be similar in texture to an aïoli.

  • Step 4

    Combine the caster sugar and chia seed mixture in a large bowl. Add the blended soy milk mixture, then whisk until smooth.

  • Step 5

    Sieve the flour into a separate bowl, then add the baking powder and 1 tsp of salt.

  • Step 6

    Add the flour mixture to the milk/sugar/oil mixture in three stages, mixing gently between each addition. Pour the batter into the prepared tin and put in the oven. Bake for 40 minutes, then remove from the oven and put the baking tray onto a wire rack. Allow the cake to cool completely.

  • Step 7

    For the glaze, sift the icing sugar into a medium bowl. Squeeze the lemon juice through the sieve to catch any pips. Whisk together well until smooth. Pour the glaze over the cake and spread to cover the surface with the back of a spoon. Sprinkle with poppy seeds, if you like, and leave to set for 15 minutes. Slice into 12 pieces, sprinkle with the lemon zest and serve.

See more of Richard's vegan recipes

A beautiful blueberry tart with a crown of scorched meringue on top of it

Nutritional Information

  • Kcals 540
  • Fat 22.4g
  • Saturates 3.3g
  • Carbs 79.3g
  • Sugars 56.3g
  • Fibre 2.4g
  • Protein 4.1g
  • Salt 0.6g
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