Vegan Lemon Yoghurt Cake

Serves: 12 Cook: 40_mins


The weekends are the perfect time for a bit of baking, and with Mother’s Day on Sunday we have the perfect recipe for you. Our vegan lemon yoghurt cake is full of citrus flavours and wonderfully moist thanks to nush foods dairy free almond yoghurt. Happy Baking!


For the lemon yoghurt cake:

190g Nush Original Almond Yoghurt

95g Biona Organic Coconut Sugar

95g Biona Organic Apple Puree

60g Biona Organic Olive Oil

Zest of 1 lemon

1 ½ tsp Biona Organic Lemon infused Olive Oil

½ Vanilla extract

320g all-purpose flour

2 ½ tsp baking powder

1 ½ baking soda

½ tsp sea salt

For the butter cream:

7 tbsp vegan butter – room temperature

300g powdered sugar, organic – sifting optional

2 tbsp Nush Original Almond Yoghurt

1/2 tsp vanilla extract

pinch of sea salt

To serve: Raspberries


  1. Preheat the oven to 180C. Lightly grease a 9-inch spring form pan with olive oil. Line the bottom of the pan with parchment paper.
  2. In a large mixing bowl, whisk together the yoghurt, coconut sugar, applesauce, olive, lemon zest, lemon oil and vanilla. Sift the flour, baking powder, baking soda, and salt. Mix until just combined.
  3. Transfer the batter into the prepared cake tin. Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean. Let it sit in the pan on a cooling rack, until cool.
  4. Once the cake is cool, make the butter cream: Mix the vegan butter, powdered sugar, yoghurt, vanilla and salt together until ‘cream like’. Add a little more powdered sugar is too loose.
  5. Frost the cake with the butter cream and top with fresh raspberries. Enjoy!

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