Vegan Lemon Genoise Cake

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“I made this cake for my friends wedding last summer. Many of the guests (non-vegans) at the wedding were worried how the cake would taste. Everyone loved it! The Bride found the recipe somewhere online and we played with it. I tripled this recipe to make this for the wedding ( two 10 inch round cakes and two 8 inch round cakes) You could use my Easy Buttercream Icing # 425083, to ice the cake, but we used my Macadamia Nut Butter Buttercream Icing #425225. To make either of these icings vegan, just leave out the meringue powder. To fill the middle of the layers we used my Vegan Lemon Curd #425233.”
2 8 inch cakes

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Prepare the pans by greasing with margarine and dusting with flour.
  3. Mix the dry ingredients together with a whisk in a large mixing bowl.
  4. Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
  5. Add the remaining ingredients and beat one more minute.
  6. Divide equally between the cake pans.
  7. Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
  8. Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
  9. To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
  10. When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
  11. Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.

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