Vegan lemon iced sponge cake

    45 min

    This is a really easy-to-make vegan sponge cake topped with a tangy lemon icing and it is a firm favourite in my house. It only uses a handful of cupboard ingredients to make and can be doubled to make a Victoria sponge with a filling of your choice. I've used lemon in this recipe, but you can also use a lime or an orange.

    102 people made this

    Makes: 1 cake

    • 275g self raising flour
    • 200g caster sugar
    • 1 teaspoon baking powder
    • 1 lemon, juiced and zested
    • 100ml vegetable oil
    • 200ml cold water
    • 150g icing sugar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / 180 C fan / Gas 6. Grease and line a loaf tin or a 20cm round cake tin.
    2. Add the sieved flour, sugar, baking powder and lemon zest to a large bowl. Mix the juice of half a lemon, oil and water. Add to the bowl and stir mixture until thoroughly combined.
    3. Pour into the tin and bake until a skewer comes out clean, approximately 30 minutes. Remove from the tin after 10 minutes and leave to completely cool before adding the icing.
    4. To make the icing, sieve the icing sugar into a bowl and mix in enough of the remaining lemon juice until it is thick enough to pour over the cake. Avoid adding too much juice into the mixture or the icing will run down the sides and form a puddle at the base.


    You can replace the self raising flour and baking powder with gluten free products. You can also make it healthier by only using half of the sugar.

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    Reviews in English (2)


    Really lovely recipe, the whole family loved it. I didn't put icing on and only used 100g of sugar, one of which was coconut sugar. I put the juice of 1 lemon in the cake instead of just half.  -  24 Mar 2018


    Very easy to make. I used Gluten-free flour and baking powder and the result was described as "a triumph" by a friend (and I am no baker!!)  -  21 Dec 2017