A vegan cake does not need a separate substitute for every egg. The whole recipe needs to work together. Our basic idea below is intended for a loaf tin approximately 25 centimeters long. It has not been practically tested in different ovens, so baking time and results may vary.
Ingredients for a small lemon cake
| Ingredient | Amount | Note |
|---|---|---|
| Wheat flour, German type 405 | 250 g | Not a gluten-free recipe |
| Sugar | 120 g | Keep the recipe balance for the first attempt |
| Baking powder | 8 g | Do not replace with the same amount of baking soda |
| Unsweetened plant-based drink | 200 ml | Consider personal allergies |
| Neutral rapeseed oil | 80 ml | Plus a little for greasing the tin |
| Lemon juice | 30 ml | Fresh or a suitable food product |
| Salt and lemon zest | A pinch of salt; some zest optional | For zest, use a washed lemon suitable for that purpose |
Preparation
Preheat the oven to approximately 175°C with conventional top and bottom heat. Grease the tin or line it appropriately with baking paper. Combine flour, sugar, baking powder and salt in a bowl. Mix the plant drink, oil and lemon juice separately.
Add the liquid to the dry ingredients and stir only until no dry flour pockets remain. Transfer the batter to the tin and bake on the middle shelf. Start checking after approximately 45 minutes; allow about 45–60 minutes as a guide. Continue baking if the batter is still liquid. Cover loosely if the surface becomes too dark.
Test the center with a wooden skewer: no liquid batter should stick to it. Let the cake cool a little in the tin, then cool completely on a suitable rack before slicing. Checking doneness matters more than rigidly following a single time.
Do not change everything on the first attempt
Different flour, less sugar and additional fruit all change the mixture at once. Keep the first attempt close to the basic idea and record the tin, baking time and any adjustments. For a gluten-free version, a recipe designed for that purpose is more sensible than an untested quantity swap.
Even egg-free batter is not eaten raw
The FDA notes that ordinary flour is a raw food and may contain pathogens. Do not taste raw batter or let children snack on it. Clean hands, bowls and work surfaces after contact with raw batter. Omitting eggs does not remove this flour-related risk. [1]
Frequently asked questions
Do I need a commercial egg replacer?
Not for this recipe idea. It is already designed without eggs.
Can I swap baking powder for baking soda one for one?
No. Use the specified ingredient or a properly adjusted recipe.
Is the cake gluten-free?
No. The basic idea contains wheat flour.
Can I taste egg-free batter raw?
No. Raw flour can contain germs too.
Further reading
Choosing plant-based whipping cream and vegan sweets and ingredient lists.
Source
Editorially updated: September 27, 2026. Our own recipe idea, not practically tested; no guaranteed baking time or allergy clearance.
