Zesty Citrus Cake

Moist and zesty citrus cake! 🍰🍋🍊 I love citrus fruits and it’s it definietly what I look forward to the most about winter… because winter, at least here in Denmark, is citrus season 🍋🍊

Lemon flavoured cakes and desserts have always had a special place in my heart 💛 But lemon cake is hard to come by when you’d like it to be both vegan and glutenfree… So I thought it was about time I made a recipe for a moist and zesty lemon/citrus cake which is both vegan, glutenfree and of course also super delicious! AND HERE IT IS! 🍋🍊

I couldn’t deside whether to make it a lemon cake or an orange cake so I simply desided to combine these two delicious fruit and make one amazing citrus cake 🍋🍊

Every bite of this zesty cake is bursting with fresh lemon and orange flavor which will have you hooked after just one bite 🍰

Click here to PIN the recipe and save it for later! 📌

If you give this zesty cake a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸

Citrus Cake

Citrus Cake with Zesty Frosting

Course Cake, Dessert
Keyword glutenfree, vegan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Cecilie Bresson


  • 110 grams vegan butter (3.8 oz)
  • 110 grams cane sugar (3.8 oz)
  • 70 grams apple sauce (2.5 oz)
  • 125 grams buckwheat flour (4.4 oz)
  • 125 grams almond flour (4.4 oz)
  • tsp baking powder
  • 1 tbsp lemon zest, tightly packed (zest from approx. 1½-2 lemons)
  • 1 tbsp orange zest, tightly packed (zest from approx. 1½-2 oranges)
  • 5 tbsp lemon juice
  • ½ tsp ground turmeric (optional, for color only)
  • 2 dl non-dairy milk (4/5 cup)

Citrus Frosting

  • 2.5 dl powdered sugar (1 cup)
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1-2 tbsp lemon juice


  1. In a mixing bowl, add vegan butter and cane sugar and mix/whisk it with a hand mixer.

  2. Add apple sauce, lemon zest and orange zest and mix again, still using the hand mixer.

  3. In another bowl, mix buckwheat flour, almond flour and baking powder.

  4. Pour the flour mixture into the mixing bowl with vegan butter and sugar and mix it well using a spoon.

  5. Add turmeric and lemon juice and mix again.

  6. Add the non-dairy milk and mix it well.

  7. Preheat the oven to 180C°/350F°.

  8. Grease a baking pan (I used a narrow rectangular bread pan) with a little oil or vegan butter. I like to line the bottom of the pan with some baking paper to make it easier to get the cake out of the pan (grease the baking paper too).

  9. Bake it in the oven for approx. 45 minutes (the baking time might vary depending on the type of pan you use).

  10. Let the cake cool while you mix your frosting.

  11. In a small bowl, add powdered sugar, lemon zest and orange zest and mix well. Then add the lemon juice a little at a time until you get the desired consistency.

  12. Let the cake cool completely before adding the frosting on top, Add the frosting right before serving.

If you are in the mood for more zesty lemon recipes then check out these delicious lemon pancakes 🍋

This recipe is available both in English and Danish (click the flag below to switch language)