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+ servings

Vegan Meyer Lemon Cake

A delicious, soft, and super lemony cake that will take your breath away
Course Cake, Dessert
Cuisine Vegan, Vegetarian
Keyword cake, lemon, lemon meyer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Keren


  • 4 Meyer lemon washed and quartered
  • 2 Meyer lemon slice thinly
  • 1 cups all-purpose flour or glutenfree flour for GF option
  • 1/2 cup almond flour
  • 1/2 teaspoons baking soda
  • 1/2 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup water
  • 2 teaspoon apple cider vinegar
  • 1/2 tsp vanilla extract
  • 1/4 teaspoon salt


  1. Preheat the oven to 180 C.
  2. Lightly spray a cake tin. I use a small loaf pan.
  3. In a large bowl, add plain flour, almond flour and baking soda. Mix well
  4. Remove seeds from lemon quartered. Add them to a blender. Blend until smooth.
  5. Add coconut oil, sugar, water, vinegar, vanilla extract and salt into the blender and blend for a few seconds to combine.
  6. Pour the mixture into flour, mix until just combine.
  7. Pour into the prepared tin. Carefully place sliced lemon on the surface of the batter.
  8. Bake for 30 - 40 minutes. Check after 30 minutes by inserting a knife or a skewer in the middle of the cake. If the knife comes out clean, the cake is ready.
  9. Remove from the oven to cool for 5-10 minutes.
  10. Store in an airtight container.

Recipe Notes

If you don't have Meyer lemons required for the recipes you can replace them with 2 normal lemons.