April 24, 2026
Copycat Café Series, Ep. 6: Trader Joe’s Lemon Mini Sheet Cake (Dupe)
Bright lemon cake, soft texture, and creamy frosting — made at home!!
This one is for the lemon lovers. If you’ve had the Trader Joe’s lemon mini sheet cake, you know it’s soft, sweet, and packed with bright lemon flavor. This homemade version has that same fluffy texture with a creamy lemon frosting on top — simple, healthier, nostalgic, and perfect for spring.
It’s the kind of cake that feels bakery-style, but easy enough to make for a weekend treat, a home café menu, or something to keep in the fridge for the week.
Why You’ll Love It
- Bright, fresh lemon flavor
- Soft and fluffy sheet cake texture
- Creamy lemon cream cheese frosting
- Simple ingredients – even healthier!
- Perfect for spring and summer
- Great for slicing and serving café-style
- Tastes like the Trader Joe’s version, made at home
Lemon Sheet Cake (Trader Joe’s Dupe)
Ingredients
- ½ cup vegan butter, softened to room temperature
- ¼ cup neutral oil
- 1½ heaping cups granulated sugar
- 2 packed tbsp lemon zest (about 3 lemons)
- 1¾ cups non-dairy milk, room temperature
- 1½ tbsp vanilla extract
- 3 cups gluten free flour (can sub all-purpose)
- 3½ tsp baking powder
- 1 tsp salt
Instructions
Preheat the oven to 350°F and grease or line a 9×13 sheet pan with parchment paper.
In a large bowl, cream together the vegan butter, neutral oil, lemon zest, and granulated sugar. Mix for a few minutes until light and fluffy.
Add the non-dairy milk and vanilla extract. The mixture may look slightly separated.
Add the gluten free flour, baking powder, and salt. Mix until just combined, being careful not to overmix.
Pour the batter into the pan and bake for 30 minutes, rotating the pan halfway through baking.
When finished baking, transfer the cake to a cooling rack and allow it to come completely to room temperature before frosting.
Lemon Cream Cheese Frosting
Ingredients
- ¼ cup vegan butter
- 4 oz vegan cream cheese
- 2–2½ cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
- 1–2 tbsp lemon juice (optional)
- 1 tbsp lemon zest (optional)
Instructions
Add the vegan butter and vegan cream cheese to a large bowl. Mix until soft and fluffy.
Slowly add vanilla extract, salt, and powdered sugar a little at a time until the frosting reaches your desired consistency.
Optionally mix in lemon juice and/or lemon zest for extra lemon flavor.
Spread evenly over the cooled cake.
Tips for the Best Texture
- Use room temperature ingredients for a smoother batter
- Don’t overmix once flour is added
- Let the cake fully cool before frosting
- Add extra lemon zest for a brighter flavor
Flavor Notes
This cake is:
- Bright and lemony
- Soft and fluffy
- Lightly sweet
- Creamy with tangy frosting
It tastes very similar to the Trader Joe’s lemon mini sheet cake — soft, simple, and perfect with coffee.
If you make this, tag me on Instagram @whatrobineats so I can see your version. I love seeing these in your home cafés and kitchens.
Copycat Café Series, Ep. 6: Trader Joe’s Lemon Mini Sheet Cake (Dupe)
Ingredients
- 1/2 cup vegan butter, room temp
- 1/4 cup neutral oil, i used avocado oil
- 1 1/2 cup granulated sugar
- 2 tbsp lemon zest (about 3 lemons)
- 1 3/4 cups non-dairy milk, room temp
- 1 1/2 tbsp vanilla extract
- 3 cups gluten-free flour
- 3 1/2 tsp baking powder
- 1 tsp sea salt
Lemon cream cheese frosting
- 1/4 cup vegan butter
- 4 oz vegan cream cheese
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- pinch of sea salt
- 1-2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F and grease or line a 9×13 sheet pan with parchment paper.
- In a large bowl, cream together the vegan butter, neutral oil, lemon zest, and granulated sugar. Mix for a few minutes until light and fluffy.
- Add the non-dairy milk and vanilla extract. The mixture may look slightly separated.
- Add the gluten free flour, baking powder, and salt. Mix until just combined, being careful not to overmix.
- Pour the batter into the pan and bake for 30 minutes, rotating the pan halfway through baking.
- When finished baking, transfer the cake to a cooling rack and allow it to come completely to room temperature before frosting.
for frosting
- Add the vegan butter and vegan cream cheese to a large bowl. Mix until soft and fluffy.
- Slowly add vanilla extract, salt, and powdered sugar a little at a time until the frosting reaches your desired consistency.
- Optionally mix in lemon juice and/or lemon zest for extra lemon flavor.
- Spread evenly over the cooled cake, add lemon slices and florals if desired
