vegan lemon cake with sugar free glaze

Lemon Sheet Cake

This lemon sheet cake is incredibly soft, moist, and very delicious, even though it's completely oil-free! The recipe is vegan, gluten-free, refined sugar-free, and very easy to make. Watch the video below to see the simple instruction steps.
Course Dessert
Cuisine American, German
Keyword cake, lemon, oil-free, sheet cake, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 241kcal
Author Michaela Vais


Dry Cake Ingredients

Wet Cake Ingredients

  • 1/2 cup canned coconut milk **
  • 1/3 cup maple syrup ***
  • 1/3 cup lemon juice
  • 3 tbsp aquafaba ****
  • Zest of one lemon (about a heaped tsp)



  • Watch the video (scroll down a bit) for easy visual instructions. I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking pan (or sheet pan) with parchment paper with an overhang for easy removal. My pan measures 9"x6" resp. 23x15 cm (see pictures above in the blog post).
  • Mix all dry ingredients in a bowl with a whisk.
  • Add the wet ingredients and mix with a whisk until combined (don't over mix).
  • Pour the batter into the lined pan. Bake for about 25 minutes in the oven or until a toothpick (inserted to the center) comes out clean. It took 24 minutes in my gas oven.
  • Let cool completely. Meanwhile, make the icing/glaze.
  • Simply add all ingredients to a small bowl and mix with a whisk. The icing should be runny but not too thin. If it's too thin, add more powdered Erythritol/powdered sugar. If it's too thick add a little more lemon juice or plant-based milk.
  • Pour the icing onto the cooled lemon cake and put the cake in the fridge for about 20-30. The icing will firm up pretty quickly when you use Erythritol (what I did).
  • Cut into squares and enjoy! Store leftovers in the fridge for up to 5 days. Check the recipe notes below.



*To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
**Since the recipe is oil-free, I used canned coconut milk which is higher in fat than any other plant-based milk. If you hate coconut, you can use your favorite plant-based milk and add 2 tbsp of oil in addition.
***You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
****Aquafaba (also known as chickpea brine) is the liquid of a can of chickpeas.
*****I used Erythritol which I processed in an electric coffee/spice grinder. You can use powdered sugar instead, however, I noticed that Erythritol actually makes a better icing than white processed sugar.
Nutrition facts are for one piece when you cut the cake into 6 squares (1/6 of the recipe).
Nutrition Facts
Lemon Sheet Cake
Amount Per Serving
Calories 241 Calories from Fat 44
% Daily Value*
Fat 4.9g8%
Carbohydrates 43.6g15%
Fiber 2.4g10%
Sugar 12.4g14%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 241kcal | Carbohydrates: 43.6g | Protein: 4g | Fat: 4.9g | Fiber: 2.4g | Sugar: 12.4g