These Mini Vegan Lemon Sponges are bright, zesty, and irresistibly soft little cakes layered with tangy lemon curd and fluffy dairy-free buttercream. Every bite delivers that perfect balance of sweet and citrusy freshness—like sunshine in dessert form.
They’re completely egg-free, dairy-free, and incredibly delicious, proving that vegan baking can be just as indulgent as classic desserts. Perfect for spring gatherings, afternoon tea, or an elegant homemade treat.
Quick Info :
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: 2 hours
- Servings: 8–10 mini cakes
- Difficulty: Moderate
- Diet: Vegan
Why You’ll Love These Lemon Sponges
- 100% vegan with no eggs or dairy
- Light, fluffy sponge with a soft crumb
- Bright, fresh lemon flavor in every bite
- Layered dessert that looks bakery-quality
- Perfect for spring, brunch, or special occasions
Ingredients Needed
For the Lemon Sponges
- 240ml dairy-free milk (soy works best, but oat or almond are fine)
- 1 teaspoon apple cider vinegar
- 210g self-raising flour
- 50g caster sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 60ml sunflower oil
- Zest of 2 medium lemons (unwaxed)
- 2 teaspoons lemon extract or flavouring
For the Lemon Curd
- 3 tablespoons cornflour
- 2 tablespoons water
- 100g dairy-free butter or margarine
- 100g caster sugar
- 170ml lemon juice
- Zest of 3 small unwaxed lemons
- 100g vegan condensed milk
- Pinch of turmeric (or drop of yellow food colouring)
For the Buttercream
- 80g dairy-free butter
- 60g dairy-free whipping cream
- 200g icing sugar
- 1/2 teaspoon lemon extract
For Decoration
- Vegan meringue (homemade or store-bought)
- Fresh lemon slices or wedges
Ingredient Substitutions
- Use oat or almond milk instead of soy milk if needed
- Use margarine instead of dairy-free butter for the curd or buttercream
- Use vanilla extract if lemon extract is unavailable (flavor will be milder)
- Swap vegan condensed milk with another plant-based condensed milk alternative
- Skip turmeric if unavailable (it only adds color)
- Use store-bought vegan lemon curd to save time
How to Make It
Step 1: Make the Vegan Buttermilk
In a small bowl, combine the dairy-free milk and apple cider vinegar. Whisk gently and let it sit for 2–3 minutes. This creates a vegan buttermilk that helps produce a soft and tender sponge texture.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well to evenly distribute the leavening agents.
Step 3: Combine the Wet Ingredients
Add the lemon zest and lemon extract to the buttermilk mixture. Whisk until fully combined and fragrant with fresh citrus aroma.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Stir gently until a smooth batter forms. Avoid overmixing to keep the cakes light and fluffy.
Step 5: Bake the Sponges
Fill cupcake liners about ¾ full with batter. Tap the tray lightly to remove air bubbles. Bake at 180°C (350°F) for 18–20 minutes until risen, golden, and a toothpick inserted comes out clean. Allow to cool completely.
Step 6: Prepare the Lemon Curd
In a small bowl, mix cornflour and water to create a paste. In a saucepan, combine butter, sugar, lemon juice, lemon zest, condensed milk, turmeric, and the cornflour mixture. Cook over medium heat, whisking constantly for 5–8 minutes until thick and smooth. Let cool completely.
Step 7: Make the Buttercream
Beat the dairy-free butter until creamy. Add whipping cream and mix until smooth. Gradually add icing sugar and lemon extract, then whip for 4–5 minutes until light, fluffy, and pipeable.
Step 8: Assemble the Cakes
Remove cakes from liners and slice each horizontally. Pipe buttercream onto the bottom half, then add lemon curd in the center. Sprinkle crushed vegan meringue for texture.
Step 9: Finish and Decorate
Place the top sponge layer gently over the filling. Pipe additional buttercream if desired and decorate with lemon wedges and more meringue. Chill for 10 minutes before serving to set the layers.
Pro Tips
- Use fresh lemon zest for the best citrus flavor
- Do not overmix the batter to keep cakes light
- Allow cakes to cool completely before filling
- Chill assembled cakes briefly for cleaner layers
- Use a piping bag for a neat bakery-style finish
Common Mistakes to Avoid
- Overbaking the cakes, which makes them dry
- Skipping the vinegar (needed for proper texture)
- Adding filling while cakes are still warm
- Using too much curd, causing layers to slide
- Not whisking the curd enough, leading to lumps
Why This Recipe Works
- Vegan buttermilk creates a soft and tender crumb
- Lemon zest and juice provide layered citrus flavor
- Cornflour thickens curd without eggs
- Balanced sweetness keeps the flavor fresh
- Layering adds texture and visual appeal
Serving Suggestions + Variations
- Add fresh berries between layers for extra flavor
- Swap lemon for lime or orange for variation
- Drizzle with a light glaze for added sweetness
- Serve chilled for a firmer texture
- Turn into a full layered cake instead of minis
Storage & Make-Ahead
- Store in the fridge for up to 3 days
- Bring to room temperature before serving
- Lemon curd can be made ahead and refrigerated
- Freeze unfrosted cakes for up to 1 month
Common Questions
Can I use store-bought lemon curd?
Yes, just ensure it’s vegan-friendly.
What dairy-free milk works best?
Soy milk gives the best structure, but oat or almond also work.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I skip the meringue?
Absolutely—it’s optional and only adds texture.
Why is vinegar used in the recipe?
It reacts with baking soda to create a soft, fluffy texture.
Mini Vegan Lemon Sponges
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 8–10 mini cakes
Description
Mini Vegan Lemon Sponges with fluffy cake, tangy lemon curd, and dairy-free buttercream. Bright, fresh, and perfect for any occasion.
Ingredients
240ml of dairy-free milk (soya milk works best, but you can use any including oat / almond)
1 teaspoon of apple cider vinegar
210g of self raising flour
50g of caster sugar
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
60ml of sunflower oil
Zest of 2 medium lemons (un-waxed)
2 teaspoons of lemon extract / flavouring
Ingredients for the lemon curd
3 tablespoons of corn flour + 2 tablespoons of water
100g of dairy-free butter/margarine
100g of caster sugar
170ml of lemon juice
3 small unwaxed lemons (zest)
100g of vegan condensed milk ( I use Natures Charm Condensed Oat Milk)
Pinch of turmeric (or drop of yellow food gel)
Ingredients for the buttercream
80g of dairy-free butter
60g of Natures Charm Condensed Oat Whipping Cream
200g of icing sugar
1/2 teaspoon of lemon extract / flavour
+
Vegan meringue (homemade or store bought)
Fresh lemon slices / wedges
Instructions
Preheat your oven to 180°C (fan) and line a cupcake tin or loose-base sandwich tin with cupcake cases.
In a small bowl, whisk together the dairy-free milk and apple cider vinegar until fully combined. Set aside to create a vegan buttermilk.
In a large mixing bowl, sift together the flour, sugar, baking powder, and bicarbonate of soda. Mix well to evenly combine the dry ingredients.
Add the lemon zest and lemon extract oil to the prepared buttermilk and whisk until combined.
Pour the wet mixture into the dry ingredients and gently mix until a smooth batter forms. Avoid overmixing to keep the cakes light and soft.
Fill each cupcake case about ¾ full with batter. Lightly tap the tin on the work surface to remove any air bubbles.
Place in the preheated oven and bake for 18–20 minutes, or until a skewer or knife inserted into the center comes out clean and the cakes feel springy to the touch.
Transfer the cupcakes to a cooling rack and allow them to cool completely before filling and decorating.
In a small bowl, combine the cornflour and water, stirring until a thick paste forms.
Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk, and a pinch of turmeric to a medium saucepan.
Place the saucepan over low to medium heat, stirring constantly (preferably with a whisk). After about 5–8 minutes, the mixture should begin to thicken. If it doesn’t, slightly increase the heat while continuing to whisk.
Once thickened, pour the lemon curd into a heatproof jar or bowl. Cover and set aside to cool.
You can cool it at room temperature or in the fridge. Before using, give it a good stir, as it will continue to thicken as it cools.
Transfer the curd to a piping bag for easier use, or spoon it directly into the cakes. Any leftover curd can be stored in a sealed container in the fridge.
In a large mixing bowl, beat the dairy-free butter until smooth and creamy. A stand mixer with a balloon whisk attachment works best, but a hand mixer will also work.
Add the whipping cream and continue mixing until combined.
Sift in the icing sugar and add the lemon extract. Whip on high speed for about 5 minutes, until the buttercream becomes pale, light, and fluffy.
If the mixture is too thick, add a small splash of dairy-free milk until you reach a thick but smooth consistency.
Transfer the buttercream into a piping bag fitted with a small star nozzle.
Carefully remove the cupcakes from their cases and slice each one horizontally.
Pipe buttercream decoratively onto one half of each sponge, then pipe lemon curd in between the buttercream layers.
Sprinkle over some meringue pieces, then place the top half of the sponge over the filling to create a sandwich. Press down gently to secure, without squeezing out the filling.
Place the assembled cakes in the fridge for 10 minutes to allow the buttercream to set slightly.
Finish by decorating with additional meringue pieces and a lemon wedge on top of each cake.
To help the lemon wedge stay in place, pipe a small star of buttercream on top of the cake and gently press the lemon wedge into it.
Conclusion
These Mini Vegan Lemon Sponges are light, bright, and completely irresistible. With fluffy layers, tangy lemon curd, and creamy frosting, they’re the perfect balance of sweet and citrusy. Whether you’re baking for a special occasion or just want a beautiful homemade dessert, this recipe delivers every time.