Lemon Yogurt Cake with Lemon Cream Frosting
Prep time
Cook time
Total time
This vegan lemon yogurt cake is simple to make and a big crowd favorite! It has a light, tender crumb, a bright lemon flavor, and a quick vegan lemon cream and raspberry topping.
Recipe type: Dessert, Cake
Cuisine: Vegan
Serves: 1 large 9-inch cake
for the lemon yogurt cake:
  • 1½ cups So Delicious Dairy Free Unsweetened Plain Yogurt
  • ¾ cup vegan cane sugar
  • ¾ cup unsweetened applesauce
  • ½ cup extra virgin olive oil, plus extra for greasing the pan
  • zest of 1 large lemon
  • 1½ teaspoons lemon oil
  • ½ teaspoon pure vanilla extract
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon fine sea salt
for the lemon cream frosting:
for topping:
  • 1 cup raspberries
  1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with olive oil. Line the bottom of the pan with parchment paper.
  2. In a large mixing bowl, whisk together the yogurt, sugar, applesauce, olive oil, lemon zest, lemon oil, and vanilla. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined.
  3. Transfer the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let sit in the pan on a cooling rack.
  4. Once the cake is cool, make the lemon cream frosting: Stir the vanilla and lemon oil into the CocoWhip until combined. Gently remove the cake from the pan and place it on a serving dish. Frost it with the lemon cream and top it with the raspberries.
If you don't plan to enjoy all of the cake in one sitting, store the frosting separately in the fridge and frost as you're ready to serve the cake.

Very lightly adapted from my Vegan Vanilla Birthday Cake.

I used this 9-inch jadeite cake stand in the photos.
Recipe by at http://www.picklesnhoney.com/2016/11/15/vegan-lemon-yogurt-cake/