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    Home » Cake Recipes

    Vegan Lemon Cake with Cream Cheese Frosting

    Published: May 31, 2018 · Modified: Dec 30, 2018 by Richa 82 Comments

    Jump to Recipe   Print Recipe

    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in this soft and Delicious Lemon Cake! Makethe batter into cupcakes, loaf or a sheet pan cake. Vegan Soyfree Recipe, Can be nut-free, glutenfree Jump to Recipe    

    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in this soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. #Vegan #Soyfree #Recipe #lemoncake Can be nut-free #veganricha | VeganRicha.com

    This Cake is Zesty, lemony, Soft, Moist, Sumerry and everything I want in a Lemon Cake. A super easy Cake with loads of lemon juice and zest covered with 4 ingredient vegan cream cheese frosting. I use kite cream cheese or a cashew based home made cream cheese. A simple glaze with a few tsp lemon juice and half cup powdered sugar will work wonderfully as well. 

    It takes just a few minutes to put together and then it is the excruciating wait time to bake, cool and frost! All maple syrup, no refined sugar in the cake or the frosting. The batter can be baked into cupcakes, baked donuts or a loaf like my Cinnamon Swirl Loaf which is getting made every day on Instagram! 

    Soft, Spongy, Fresh and so Lemony! Perfect to have some around at all times. 

    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in this soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. #Vegan #Soyfree #Recipe #lemoncake Can be nut-free #veganricha | VeganRicha.com


    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in this soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. #Vegan #Soyfree #Recipe #lemoncake Can be nut-free #veganricha | VeganRicha.com

    More Cakes from the blog

    • Cinnamon Swirl Cake. Super popular!
    • Eggnog Pound Cake
    • 1 Bowl Banana Apple Bread. Can be made into muffins
    • Peanut Butter Chocolate Marble Cake
    • Lemon blueberry pound cake
    • 1 Bowl Oil free Turmeric Coconut Loaf

    Gluten-free options

    • GF Cashew Butter Chocolate Marble Cake. 
    • Gluten-free Cinnamon Roll Bread yeast-free. 
    • GF Carrot Banana Bread – Also grain-free.
    • Sweet Potato Crumb Cake. GF
    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in those soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. #Vegan #Soyfree #Recipe #lemoncake Can be nut-free #veganricha | VeganRicha.com

    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in this soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. #Vegan #Soyfree #Recipe #lemoncake Can be nut-free #veganricha | VeganRicha.com Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in this soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. #Vegan #Soyfree #Recipe #lemoncake Can be nut-free #veganricha | VeganRicha.com

    Tips to make a great Vegan Lemon Cake

    • Adjust the batter based on the ingredients used. Different flours and differences in amounts(measurement errors), means the mixture will absorb moisture differently. You want a flowy batter, but not too thin (will make gummy cake with high moisture content), and not too stiff(will make a dryer cake).
    • Add more zest if using less  lemon juice. 
    • Once mixed, bake the batter immediately. Because of the higher acidity, the reaction with the leavening agents will already start on mixing. If the batter sits for too long, it will tend to rise less on baking.
    • This recipe makes a moist cake with higher moisture content. It can easily end up gummy, see point 1 to ensure fluffy cake.

    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in this soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. #Vegan #Soyfree #Recipe #lemoncake Can be nut-free #veganricha | VeganRicha.com

    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in those soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. #Vegan #Soyfree #Recipe #lemoncake Can be nut-free #veganricha | VeganRicha.com
    Print Recipe
    4.84 from 25 votes

    Vegan Lemon Cake with Cream Cheese Frosting

    Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in those soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. Vegan Soyfree Recipe, Can be nut-free.  GF option
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American, Vegan
    Keyword: lemon cake, spring lemon cake, vegan cream cheese frosting
    Servings: 9
    Calories: 275kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 1/2 cup (161 g) maple syrup (add 1 tbsp sugar for sweeter)
    • 1/3 cup (81.33 ml) lemon juice ( 1 tbsp more if using whole grain flours)
    • 1/4 cup (56 ml) oil
    • 1/4 cup (62.5 ml) water  or non dairy milk
    • 1/4 tsp (0.25 tsp) vanilla extract optional

    Dry:

    • 1 1/2 cup (187.5 g) flour  (I use all purpose or a combination of all purpose and whole wheat pastry/white whole wheat flour, 1 :1 or 2:1 ratio)
    • 2 tbsp almond flour or meal , or use more flour to make it nutfree
    • 1.5 tsp baking powder
    • 1/4 tsp (0.25 tsp) baking soda
    • 1/3 tsp (0.33 tsp) salt
    • 1/8 tsp (0.13 tsp) turmeric for color, optional
    • zest of 1/2 to 1 lemon depending on the size of the lemon and your preference of lemonyness

    Frosting:

    • 6 oz vegan cream cheese (I use kite hill plain almond cream cheese, see notes to make your own cashew cream cheese)
    • 1/4 cup (80.5 g) maple syrup
    • 1 tbsp lemon juice
    • a pinch of salt
    • 1 - 2 tbsp (1 to 2 tbsp) powdered sugar and 2 drops of vanilla if needed

    Instructions

    • Preheat the oven to 350 degrees F. Mix the wet ingredients in a bowl until well combined.
    • Add the 1 1/4 cup flour and the rest of the dry ingredients and whisk well to make a smooth batter. Add rest of the flour 1 tbsp at a time to make a smooth flowy batter, but not overly watery or overly stiff. You might not need all of the flour if using whole grain flour.
    • Pour the batter into a lined or greased pan. Even it out using a spatula. 
    • Bake for 25 to 30 minutes if using a square baking dish or brownie pan. If the dish is stoneware, add a few more mins to the baking time. If baking a Loaf: 40 to 50 minutes, Cupcakes: 20 to 25 minutes for cupcakes. Test with a toothpick from the center. It should come out clean. Cool in the pan for 10 mins, then remove and let it cool completely before frosting.
    • Whisk the ingredients under frosting until smooth. Add 1-2 tbsp powdered sugar for sweeter frosting. Adjust the tang with lemon zest if needed. Add a drop or so vanilla extract or almond extract for flavor (optional). Chill the frosting for 15 mins if too flowy.
    • Spread the frosting on the cake evenly. Slice and serve. Store refrigerated for upto 4 days. The lemon flavor gets stronger on storing

    Video

    Notes

    Cashew Cream Cheese: Blend 1/2 cup cashews (that have been soaked for an hour then drained), 1 teaspoon or more lemon juice, 1/4 teaspoon salt with a few tbsp of water until creamy. 
     
    Nut-free: Omit almond flour from the cake and use a nutfree cream cheese for frosting or use a simple glaze with powdered sugar and lemon juice. 
     
    Gluten-free: To make this gluten-free, Mix 1/2 cup rice flour, 3/4 cup almond flour, 1/4 cup potato starch. Use 1 1/4 cup of the flour and add more as needed and bake into brownie pan or cupcakes.  
     
    Oil-free: Use 3 tbsp applesauce. 
     
    Nutrition is 1 of 9 serves (1 piece)

    Nutrition

    Nutrition Facts
    Vegan Lemon Cake with Cream Cheese Frosting
    Amount Per Serving
    Calories 275 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Sodium 164mg7%
    Potassium 176mg5%
    Carbohydrates 38g13%
    Fiber 1g4%
    Sugar 18g20%
    Protein 3g6%
    Vitamin C 4.1mg5%
    Calcium 84mg8%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Richard

      April 30, 2022 at 8:53 pm

      5 stars
      Delicious lemon cake with a very nice crumb. I love the lemonyness of this cake. I used an 8” round cake tin, which was the perfect size for this batter. I generally dislike frosting because they are almost always overpoweringly sweet to me. Vegan Richa gets the sweetness just right in this cream cheese frosting (I used Kite Hill cream cheese). Another winning dessert!

      Reply
      • Vegan Richa Support

        May 01, 2022 at 1:43 pm

        🍋 excellent 🍋

        Reply
    2. Emy

      April 22, 2022 at 8:33 pm

      5 stars
      This recipe is simple, fast and delicious!
      I didn’t have cream cheese but used coconut milk instead for the frosting.
      It worked perfectly!

      Reply
      • Vegan Richa Support

        April 26, 2022 at 8:07 am

        sounds delicious – thank you

        Reply
    3. Molly

      November 24, 2021 at 10:02 pm

      5 stars
      I made it exactly according to the recipe. It was so lemony, so moist, and so, so good. Hardly needs the frosting because the cake is so flavorful, but it’s nice as well. Richa, your baked goods do not disappoint!

      Reply
      • Vegan Richa Support

        November 25, 2021 at 6:43 pm

        so nice

        Reply
    4. Reema Gurjar

      October 26, 2021 at 3:50 am

      Hello, planning to make the vegan lemon cake next week. Don’t have maple syrup, so will be using white sugar instead. So do I use 161 gms of sugar and increase the amount of water/milk? Increase it to how much please?

      Reply
      • Vegan Richa Support

        October 26, 2021 at 10:40 am

        Add half the amount maple as milk

        Reply
    5. Carolyn M.

      October 12, 2021 at 9:08 am

      5 stars
      I made this last weekend and let me say – it was amazing! Not too sweet, very moist, and I followed directions to the letter. Just outstanding, LOVED the “frosting.” Just very, very satisfied. This recipe I printed and am keeping permanently. A total winner! Thank you Vegan Richa!

      Reply
      • Vegan Richa Support

        October 12, 2021 at 12:24 pm

        so great to hear Carolyn, thank YOU

        Reply
    6. Rachna

      June 26, 2021 at 9:24 am

      Looks delicious!
      If I use your gluten free flour blend, do I still need to add the 2 tbsp almond flour?
      Thanks!

      Reply
      • Richa

        June 26, 2021 at 12:47 pm

        Yes

        Reply
    7. Smita

      February 27, 2021 at 7:20 am

      Hi. I want to make lemon poppy seed cake. How much poppy seed would you recommend adding to this recipe without compromising texture. Btw we love your cinnamon swirl cake and have made it countless times.
      Thank you!

      Reply
      • Vegan Richa Support

        March 01, 2021 at 10:44 am

        thank you!!! 2-3 tsp of poppy seeds

        Reply
    8. JP

      December 17, 2020 at 9:07 am

      5 stars
      Incredible recipe! I’ve made lemon deserts in the past that were too sour and this was just perfect. I will definitely be making it again.

      Reply
    9. Brenda

      December 08, 2020 at 9:53 pm

      Could I make this with lime instead?
      If I use sugar instead of maple syrup, I’ll need to add more non-dairy milk?

      Reply
      • Richa

        December 08, 2020 at 10:42 pm

        Yea and yes. Add half the amount maple as milk

        Reply
    10. Jessica

      November 28, 2020 at 7:24 pm

      5 stars
      Made this as a birthday cake for myself tonight, skipped the frosting and did a light lemon glaze instead. Between my partner, my son, and myself we ate the entire cake in one night.😅

      Reply
      • Richa

        November 28, 2020 at 8:52 pm

        Yay happy birthday

        Reply
    11. Sonali

      October 24, 2020 at 5:53 am

      5 stars
      Looks delicious! Thank you, I’m going to try making this.

      Is the Cashew Cream Cheese recipe under Notes the frosting recipe or just the cream cheese part of the frosting recipe? If it’s the latter, then that means I’ll have to add more lemon juice and more salt (plus syrup and powdered sugar) to make the frosting right?

      Reply
      • Vegan Richa Support

        October 27, 2020 at 11:35 am

        Great! The Cashew Cream Cheese recipe works for many different purposes and is the base of the frosting. so, make that first and then you’ll have to add more lemon juice and more salt (plus syrup and powdered sugar) to make the frosting, yes, you got it!! Enjoy

        Reply
    12. Emily

      August 28, 2020 at 8:15 pm

      5 stars
      This was soooo goooood!

      Reply
    13. Tia

      July 02, 2020 at 4:44 am

      Can i use Gluten Free 1-to-1 Baking Flour instead?

      Reply
    14. Chea

      May 15, 2020 at 11:32 am

      5 stars
      I made this for Mother’s Day and it was amazing!
      I used a small 8inch round pan, used olive oil for the oil and made the icing with dairy cream cheese.
      It was light and delicious! Thanks, Richa, I love all your recipes!

      Reply
    15. Bindu

      May 13, 2020 at 10:45 pm

      5 stars
      Could I only use whole wheat flour (aata) instead of all purpose flour .

      Reply
      • Vegan Richa Support

        May 14, 2020 at 12:35 pm

        Swapping it out 100% will be too dense so I suggest half and half all purpose flour.

        Reply
    16. Jo

      February 29, 2020 at 10:15 am

      Hi Richa
      I really want to make this , but still want it to be light and fluffy like yours!
      I would need it to be gluten free so could I either use your mix and substitute the potato starch with arrowroot or tapioca (as I don’t have potato starch )? or use a gluten free mix I have already which is a blend of rice flour , potato starch, maize flour?
      Also if I wanted it less sweet could I use less maple syrup and make up the difference in liquid with unsweetened almond milk ?
      If any of those changes are viable , would I still get a good result ?
      Thank u so much , love your posts and recipes ! X

      Reply
      • Richa

        February 29, 2020 at 12:59 pm

        Do not use the gluten free blend with rice flour, it will usually give a very dense result. Use my blend with Tapioca.
        You can replace maple syrup with non dairy milk.
        Make sure to have a thick batter with the difference in the kind of liquid you are using.

        Reply
        • Jo

          February 29, 2020 at 1:09 pm

          Thank u so much – would I sti use the 2 tbsp of almond meal too as per recipe ? Final question sorry and thanks so much for reply x

          Reply
    17. Lynne Dory

      February 21, 2020 at 11:04 am

      I need to make this cake for a group and my pan is 9×13″. Can this recipe be doubled successfully?

      Reply
      • Richa

        February 21, 2020 at 11:42 am

        yes, add a bit more flour for a thicker batter as larger size needs thicker battere to rise and hold

        Reply
    18. Ingrid

      February 13, 2020 at 10:05 am

      Hi Richa, this recipe sounds delicious! I’m going to make the gluten-free version and had a question about the flour mixture. For the rice flour, would you recommend white rice flour or brown rice flour?

      Reply
      • Richa

        February 13, 2020 at 12:43 pm

        i use white rice flour as brown rice has a mush stronger flavor

        Reply
    19. Tom

      February 09, 2020 at 8:24 am

      4 stars
      I have to confess I was sceptical about this recipe. The cake is very thin and I thought it would be hard, like a (English) biscuit. But I was wrong. The cake was beautifully soft and spongey. If you enjoyed this, try the cinnamon swirl loaf cake – that also turned out brilliantly!

      Reply
    20. Jenni

      January 13, 2020 at 3:27 pm

      5 stars
      This reminds me of my mom’s cornbread recipe from childhood! I think it reminds me of this because she used to use a box of vanilla cake mix as it’s base with added cornmeal.

      So yummy! I enjoyed it days later in a bowl of milk.

      Reply
    21. Bhav

      October 07, 2019 at 3:01 pm

      Hi Richa,
      I’ve not made any of your recipes before but the GF lemon drizzle looked too tempting. Instead of baking a large cake I made smaller loaves in my mini loaf pan. When they came out of the oven they seems very moist, however once cooled and store for the next day, they were rock hard. What’s gone wrong?
      I am a frequent baker and have made plenty of began cakes too. But I’ve never had such a rock hard cake?!

      Reply
      • Richa

        October 07, 2019 at 5:01 pm

        What flour did you use and how did you store the cake?

        Reply
    22. Justina

      October 07, 2019 at 2:41 pm

      4 stars
      Turned out pretty good! Used white whole wheat flour, mashed banana instead of oil, and a simple lemon glaze because the vegan cream cheese I bought tasted horrible. Would definitely make again!

      Reply
    23. Linda Swanson

      May 10, 2019 at 3:19 pm

      This cake looks spectacular and addresses most of my family’s diet restrictions. What substitute would you recommend if they can’t eat wheat/gluten products?

      Reply
      • Richa

        May 10, 2019 at 4:11 pm

        see gluten free option in the recipe notes

        Reply
    24. pat

      April 24, 2019 at 12:02 pm

      5 stars
      Just finished making this cake and love it. I used coconut oil and added two tablespoons of coconut flour instead of the almond flour. The lemon and coconut combination is fabulous! Thanks for inspiring this culinary effort!

      Reply
      • Richa

        April 24, 2019 at 1:38 pm

        thanks!

        Reply
    25. Marilyn Webb

      April 18, 2019 at 3:48 am

      This is completely amazing! I am about to make for the second time because hubby was SO sad when the first batch was gone! Thank you so much!

      Reply
      • Richa

        April 18, 2019 at 8:47 am

        yay!

        Reply
    26. Luana

      April 06, 2019 at 2:26 pm

      Hi! Can I use honey or molasses? I don’t find marple syrup where I live.

      Reply
      • Richa

        April 06, 2019 at 6:12 pm

        use sugar

        Reply
        • Meera P

          April 14, 2020 at 10:04 am

          If using sugar instead of maple syrup how much more liquid do I need to add?

          Reply
          • Richa

            April 14, 2020 at 8:45 pm

            same amount

            Reply
          • Vegan Richa Support

            April 21, 2020 at 10:19 pm

            1/2 cup non-dairy milk

            Reply
    27. sue

      January 27, 2019 at 12:45 pm

      5 stars
      such a lovely cake! I added dark chocolate chips, as I love the combination with lemon, and made it in a loaf pan. it definitely needed to cool before handling, as it was a bit fragile while warm. for the icing I used maple syrup powder instead of powdered sugar, with maple crystals sprinkled on top. I love the depth of flavor with maple instead of regular sugar. thank you for another wonderful recipe!

      Reply
      • Richa

        January 27, 2019 at 11:04 pm

        awesome!

        Reply
    28. Lisa

      November 19, 2018 at 8:10 pm

      I’d like to make this. Please let me know what size sheet pan to use. Thanks

      Reply
      • Richa

        November 20, 2018 at 9:09 pm

        9×9 inch pan should do it.

        Reply
    29. Lisa

      October 27, 2018 at 4:14 am

      Looks great. What type of oil do you use ?

      Reply
      • Richa

        October 28, 2018 at 8:22 pm

        neutral oil like safflower or canola.

        Reply
    30. Abi

      August 04, 2018 at 6:34 pm

      Hi Richa, can we substitute honey for the maple syrup?

      Reply
    31. Yoko

      June 17, 2018 at 11:31 pm

      4 stars
       love this! I just grab some lemons from our garden. easy one bowl baking and taste good! my one was a bit dense.

      Reply
      • Richa

        June 17, 2018 at 11:39 pm

        great! what flour did you use?

        Reply
        • yoko

          June 18, 2018 at 12:35 am

          I used standard flour(=ap).

          Reply
          • Richa

            June 18, 2018 at 9:56 am

            hmm, maybe the batter was too thin or thick? or it needed a bit more baking powder. Baking powder looses its strength with age, so you need a bit more if it isnt fluffing up the cakes as much as it should.

            Reply
            • yoko

              June 18, 2018 at 10:52 am

              Thank you for the advice, Richa!
              I’ve done so quick baking(may be careless). oh, also I used brown suger instead of syrup. I will do it again immidiately with your suggestion cuz I’ve had the half by myself already 🙂

            • Richa

              June 18, 2018 at 11:52 am

              oh the sugar will add a lot of dry as well, so you will need some additional liquid(non dairy milk). Maple syrup had a lot of moisture that will be missing when you use sugar.

    32. liceum dla dorosłych kraków

      June 08, 2018 at 7:03 pm

      5 stars
      This looks amazing! totally adding it to my meal plan for next week.

      Reply
    33. Carolina

      June 04, 2018 at 4:32 pm

      5 stars
      Richa the best thing about your blog recipes is the fact that you always put alternatives and useful tips (like the extra lemon if you’re using whole grain flour) Thank you, I will make this! 🙂

      Reply
      • Carolina

        June 05, 2018 at 7:02 pm

        Made it! Delicious!
        I used half whole wheat pastry flour , half white flour and it was just a tad bit dense. Next time I’ll use a 2:1 ratio of white to whole wheat pastry flour 🙂

        Reply
    34. Lisa

      June 03, 2018 at 8:17 am

      5 stars
      Hi Richa, as you saw on Instagram, I made this yesterday–so good. I always use white whole wheat flour, so the texture isn’t as delicate/fine as it would be if I used AP or cake flour, but it’s still great. As you suggested, using the whole grain flour, I didn’t need to add the last quarter cup of flour–just a tablespoon or so.

      With all of that said, sometime I think I’ll try this with AP flour just to enjoy the finer texture!

      Reply
      • Richa

        June 03, 2018 at 1:12 pm

        Awesome! You can try a mix of whole and ap flours for a better texture. Or 1-2 tbsp cornstarch with the whole wheat flour. Whole grains flours can get a bit dense and strong tasting, so i generally use a mix.

        Reply
    35. Rebecca

      June 03, 2018 at 5:25 am

      Can I use coconut flour instead of almond flour?

      Reply
      • Richa

        June 03, 2018 at 1:13 pm

        no, just omit the almond flour

        Reply
    36. Ashumi

      June 02, 2018 at 9:06 am

      5 stars
      Can I use ripples originAl peas milk?

      Reply
      • Richa

        June 02, 2018 at 11:01 am

        it should work. i havent used it in baking yet, let me know how it turns out

        Reply
    37. Renee Robitille

      June 02, 2018 at 8:04 am

      Could this recipe be used for cupcakes?

      Reply
      • Richa

        June 02, 2018 at 11:00 am

        Yes, bake for 18-20 mins (depends on your oven and pan), check at 18 min mark from the center of one cupcake

        Reply
    38. Lisa

      June 01, 2018 at 5:59 pm

      I just can’t wait to make this. I love lemon cake, and Kite Hill cream cheese is also the best–what a combo! Thank you. This might top your orange cake. 😉

      Reply
    39. Emily

      May 31, 2018 at 11:00 pm

      5 stars
      Made this just now! The Cake and the frosting is amazing!

      Reply
    40. Roda Mehta

      May 31, 2018 at 10:37 pm

      4 stars
      If I do not want to use oil, what should I do?
      Will homemade almond butter do?

      Reply
      • Richa

        May 31, 2018 at 10:59 pm

        applesauce would work

        Reply
        • Roda Mehta

          May 31, 2018 at 11:18 pm

          5 stars
          Store applesauce?
          If homemade, how to make?

          Reply
          • Roda Mehta

            May 31, 2018 at 11:20 pm

            I Live in Pune, India

            Reply
          • Richa

            May 31, 2018 at 11:26 pm

            blend some apple and cook it for a 5-10 minutes to take the raw flavor off and reduce the moisture a bit, cool, measure and use.

            Reply
    41. sioux

      May 31, 2018 at 10:09 am

      I just saw this, went to the kitchen and immediately made it. All I can say is, wow! It just came out of the oven a few minutes ago and I can honestly say that it may not make it to the frosting phase! So moist and so delicious. Thank you for this it’s just what I needed.

      Reply
      • Richa

        May 31, 2018 at 1:19 pm

        Thats awesome!!

        Reply

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    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

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