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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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6


  • Kitchen scale*
  • 8x8 pan*


Dry Cake Ingredients

Wet Cake Ingredients

  • 1/2 cup (120 ml) canned coconut milk **
  • 1/3 cup (110 g) maple syrup ***
  • 1/3 cup (80 ml) lemon juice
  • 3 tbsp (40 g) aquafaba ****
  • Zest of one lemon (about a heaped tsp)



  • I recommend using a kitchen scale for this recipe.
  • 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 don't like 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.