This is a vegan pound cake that skips oil and vegan butter entirely, using coconut butter instead to get a dense, rich crumb. It layers lemon three ways — in the batter, as a soaking syrup, and in the glaze — so the flavor goes all the way through, not just across the top. If you need a make-ahead dessert or brunch cake that actually improves overnight, this is a reliable one to have in your back pocket.
Smart swaps
- Coconut butter: This is not the same as coconut oil. Coconut butter is made from blended whole coconut flesh and is solid at room temperature with a thick, creamy texture. Look for it near nut butters at most grocery stores or online. Do not substitute coconut oil — the texture of the cake will be completely different.
- Plant milk: Any unsweetened variety works — oat, soy, and almond all perform the same here. Avoid sweetened or flavored versions.
- Chia eggs: The recipe uses ground chia seeds mixed with water. Pre-ground chia (chia meal) works, or you can blitz whole seeds in a spice grinder. Whole seeds will not hydrate the same way and the binder won’t be as effective.
- Fresh lemon juice: Use fresh for all three components — batter, syrup, and glaze. Bottled juice is noticeably flatter in flavor, especially in the syrup and glaze where lemon is the whole point.
Before you start
The two things that matter most here are the coconut butter temperature and the chia egg timing. Coconut butter needs to be genuinely soft — not melted, but soft enough to cream with the sugar. If it’s cold and stiff, it won’t incorporate properly and the batter will be lumpy. Set it out at least an hour before you bake, or warm the jar briefly in a bowl of hot water. The chia eggs also need time: mix the ground chia seeds and water together first, before you do anything else, and let them sit for at least 5 minutes. They need to gel fully before you add them to the batter — if they go in too soon, they won’t bind as well and the cake can crumble when sliced.
What can go wrong
- The cake sinks in the middle: This usually means it was underbaked. The top can look set while the center is still wet. Use a toothpick and check in two or three spots near the center, not just the edge.
- The syrup pools on top instead of soaking in: The holes need to go deep — use a skewer or thin chopstick rather than a toothpick, and poke all the way through at close intervals. Pour the syrup slowly in stages rather than all at once.
- The glaze is too runny: Powdered sugar varies by brand and humidity affects it too. Add the lemon juice one teaspoon at a time until you hit a consistency that holds its shape briefly before spreading. It should be thick enough to coat the back of a spoon.
- The cake sticks to the pan: Parchment with an overhang on the long sides is essential here — coconut butter behaves differently from oil and the cake can grip the pan. Don’t skip lining the short ends too.
- The batter looks curdled after adding lemon juice: This is normal. The acid reacts with the plant milk and the mixture may look split. Keep mixing gently and it will come together once the dry ingredients are added.
Make-ahead notes
This cake is genuinely better the next day, so making it ahead is not just convenient — it’s the right call. Once the syrup has soaked in and the cake has cooled completely, wrap it tightly in plastic wrap and store it at room temperature for up to 2 days, or refrigerate for up to 5 days. Add the glaze the day you plan to serve it — skip the garnish if you’re short on time, it’s not worth the extra dish. For longer storage, freeze the unglazed, syrup-soaked cake wrapped in plastic and then foil for up to 2 months. Thaw overnight in the fridge, bring to room temperature, then glaze before serving.
Plant-Based Lemon Pound Cake
Ingredients
Lemon Cake Ingredients
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ⅔ cup coconut butter softened to room temperature
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened plant milk
- ⅓ cup fresh lemon juice (about 2-3 lemons)
2 Chia Eggs
- 1 tablespoon ground chia seeds
- 3 tablespoons water
Lemon Syrup Ingredients
- ½ cup fresh lemon juice
- ½ cup granulated sugar
Lemon Glaze Ingredients
- 1 cup confectioners' sugar (powdered sugar)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 2 lemons), for garnish
Instructions
Cake Instructions
- Preheat the oven to 350°F / 175°C (160°C fan-forced).
- Sift together flour, baking powder, and salt. Then, set aside.
- Cream together the coconut butter and sugar using a stand mixer, hand mixer, or even a whisk.
- Add the vanilla extract, chia eggs, and plant milk and mix thoroughly.
- Add the dry ingredients and lemon juice and gently mix just until all the ingredients are combined.
- Line the bottom and sides of a 9x5 inch (23x13cm) loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Pour the batter into the prepared pan, smooth the top, and bake for 40-50 minutes at 350°F / 175°C (160°C fan-forced), or until a toothpick inserted in the centre comes out clean.
- Remove the cake and let it cool for 10 minutes in the pan.
- Place the cake on a baking rack and poke small holes in the top of the cake with a toothpick, so the syrup gets deep into the cake.
Lemon Syrup Instructions
- Bring the lemon juice and sugar to a boil in a small saucepan.
- Remove from heat and pour the syrup over the cake.
- Let the cake cool completely–at least 3 hours, but overnight is even better! If cooling overnight, cover tightly with plastic wrap.
Lemon Glaze Instructions
- Combine the lemon juice and confectioners’ sugar until a thick icing has formed. Put more sugar or lemon juice to get the desired consistency.
- Drizzle the glaze over the cake and make sure some drips down the sides.
- Sprinkle the top with lemon zest and serve!
Nutrition
Your questions, answered
Can I use a different pan size if I don’t have a 9×5 loaf pan?
An 8×4 inch loaf pan will work, but expect the bake time to run closer to 50–55 minutes since the batter will be deeper. Check early and go by the toothpick, not the clock — a smaller pan means the center takes longer to set.
My coconut butter has separated in the jar. Is it still okay to use?
Yes, separation is completely normal — the oil rises to the top and the solids settle. Stir it thoroughly before measuring, or warm the sealed jar in a bowl of hot water for a few minutes to make mixing easier.
Do I have to use all the syrup, or will it make the cake soggy?
Use all of it — the cake is meant to absorb the full amount and it won’t turn soggy if the holes are deep enough and you pour slowly. If it seems like too much at first, pause for a minute between pours to let the cake absorb before adding more.
Try these next
- Lemon curd to spread alongside a slice
- Zesty French lemon cake for another take on citrus baking
- Strawberry cake if you want a fruit-forward layer cake next
- Classic soft sugar cookies for an easy weekend baking project
