No Bake Vegan Lemon Slice
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Perfect for those seeking a plant-based treat, this easy Vegan Lemon Slice Recipe is both dairy-free and gluten-free. A soft no-bake easy slice recipe infused with fresh lemon paired with a 2 ingredient lemon icing!
What Readers Are Saying
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“I just made these for my family and they were a HIT! We devoured every last one of them .YUM. Thank you!” – Anna
A No-Bake Lemon Slice That Actually Delivers.
Let’s be honest, not all no-bake slices live up to the hype. But this one? It’s a zesty, creamy win.
This vegan lemon slice is soft, citrusy, and just the right amount of sweet, made with only a handful of ingredients and zero oven time.
The base is chewy and coconutty, the icing is fresh and tangy, and every bite delivers on the promise of a fuss-free, feel-good treat.
Perfect for afternoon tea, warm-weather cravings, or when you want something homemade without turning on the oven. Sam x
Why You’ll Love This Recipe
This easy vegan lemon slice is zesty, creamy, and made with simple pantry staples, no oven required!
✔️ No-Bake & Fuss-Free – Just mix, press, and chill.
✔️ Vegan & Dairy-Free – Made with condensed coconut milk.
✔️ Made with Fresh Lemon Juice & Zest – Naturally bright, tangy flavor.
✔️ Soft, Chewy Texture – Crushed biscuits and coconut in every bite.
✔️ Perfect to Freeze or Share – A sweet win for any occasion.
If you’re new to vegan baking or just love an easy no-bake dessert, this slice delivers on taste, texture, and values every time.
Are arrowroot or Marie biscuits vegan?
Not always. Many brands contain milk powder or whey. Look for certified vegan versions at health food stores or swap with any plain vegan biscuit that crumbles well.
My frosting is too runny or too thick, what should I do?
If your lemon icing turns out too runny, gradually add more powdered sugar until it thickens to a spreadable consistency. If it’s too thick, add a few drops of lemon juice or plant-based milk at a time to loosen it. Climate, humidity, and lemon size can all affect the final result, so small tweaks are normal!
Can I make this lemon slice ahead of time?
Absolutely! Prepare it a day or two in advance and store it in the refrigerator. Just make sure to cover it well or place it in an airtight container to maintain its freshness and prevent it from drying out.
How to store vegan lemon slice
Store in an airtight container, refrigerated, for 1 week.
Freeze by wrapping each individual slice tightly in plastic wrap or placing them into an airtight container, storing it in the freezer for up to 3 months.
Thaw overnight in the refrigerator or for several hours at room temperature until soft. Serve chilled or at room temperature.
Best lemon slice recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
No Bake Vegan Lemon Slice
Ingredients
Method
- *You'll need two large lemons. Using the zest and juice from one lemon for the base and the juice from the second lemon for the icing.
- Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- In a high-speed food processor, add biscuits and crush to a crumb.
- Pour crushed biscuits into a large mixing bowl.
- Stir through desiccated coconut and lemon zest.
- Pour in condensed milk and lemon juice. Mix with a wooden spoon or rubber spatula until well combined.
- Press mixture firmly into the lined tin using a spatula/wooden spoon or your hands to even out the top.
- Set aside while you make the icing.
- In a medium-sized mixing bowl, sift in powdered sugar.
- Pour in lemon juice and whisk until well combined, thick and smooth.
- Pour icing over the biscuit base and spread it out with a spatula or the back of a spoon.
- Transfer to the refrigerator for 2-3 hours or until the icing has set and the base has firmed up. The longer it sits in the fridge, the firmer it gets.
- Remove the slice from the tin and slice it into squares.
- Enjoy!
Nutrition
Notes
- Don’t have a food processor? Simply place the biscuits into a large zip-lock bag, seal it closed and with a rolling pin, roll it over the biscuits until they’re finely crushed.
- Store in an airtight container, refrigerated, for 1 week.
- Freeze by wrapping each individual slice tightly in plastic wrap or placing them into an airtight container, storing it in the freezer for up to 3 months.
- Thaw overnight in the refrigerator or for several hours at room temperature until soft. Serve chilled or at room temperature.
I attempted to thicken the coconut condensed milk by heating on the stove with cornflour, as I have found when I’ve used it before that it is far too runny (and I’m an aussie using Pandaroo). That didn’t work, so I went ahead and followed your recipe. After being in the refrigerator overnight, the slice was a flop. It was soft and sticky and too floppy to handle.
How have you and others had such success? I felt devastated because I doubled the recipe to take to a function and couldn’t.
I would love any advice, thanks!
Hi Alison, I’m so sorry this happened, especially after doubling it, so frustrating!
Just wondering, did you use gluten- free biscuits or regular wheat ones? It makes a big difference to how well this slice sets, as some don’t absorb moisture the same way and can result in a softer texture. I also use the brand Pandaroo, their coconut condensed milk and certainly thinner than their dairy regular condensed milk, which is why I don’t use the full can.
I’m going to retest it again and will report back. Really sorry it didn’t work out this time! Sam 🙂
These are delicious but I find I need to double the icing to be able to get the right ratio
Hi Sally, thanks for your feedback! If you prefer a thicker icing layer, doubling it is a great option, especially if you love that extra lemon kick. I’m so glad you enjoyed the slice overall! Kindest, Sam 🙂
13/10 – these were amazing!!!
Thank you so much Mikaela! So happy to hear you loved this vegan lemon slice!! Sam 🙂
How do you get 20g of lemon zest from 1 lemon? I used 2 and it was only 6g.
I was taught to only use the yellow and not the white pith. Do you include the pith?
I’m just going to use what I have as I don’t have any other lemons. Will see how it goes.
Hi Julie, thank you for your comment! You’re absolutely right, 1 lemon typically yields around 6g of zest, not 20g. I appreciate you pointing that out, and I’ll make sure to clarify in the recipe. No, I don’t include the white pith, just the vibrant yellow zest for the best flavor. Using what you have should work just fine, I hope the recipe turns out great for you! Let me know how it goes! Kindest, Sam 🙂
These are so super delicious. Can you make a large batch and freeze them? Sue
Hi Sue, that’s wonderful to hear you’re enjoying this lemon slice recipe, thanks 🙂 I’ve personally have never tried freezing these before but I don’t see why it wouldn’t work. Just be sure to leave enough time of them to defrost back to room temperature. The base may not freeze solid due to the condensed coconut milk, as it doesn’t freeze sold itself. The frosting however will freeze, again just bring it back down to room temp before serving so both base and topping are the same. Hope that helps! Sam x
These were so good! I also was wondering about making a larger batch to take to events! Thank you for sharing
Hi Kristina! Thrilled to hear you enjoyed the slice! Doubling the recipe should work just fine for a larger batch, use a 9×13 inch rectangular tin instead. If you don’t have a 9×13 inch tin, using two square 9×9 inch tins will also work; just split the doubled mixture evenly between them. Have fun sharing them at your events! Kindest, Sam x
Oh my! This Lemon Sice is amazing!
I recently made it for my family & it was a huge hit.
I’ve had to change my diet, no longer able to have wheat or oats, so to find a substitute for the traditional lemon slice & caramel slice, which I’ve been making for 30+ years, is terrific.
I’ve just made the Caramel Slice today, so hubby will be taste testing it for me in about 2 hours.
Raw desserts & bliss balls rock (& hubby & the family approves)
Hi Sonia, I’m so happy to hear this! This vegan lemon slice is such a wonderful recipe, especially for you to transition into your new lifestyle. I’m glad it has lived up to your exceptions, especially not being able to enjoy your traditional lemon and caramel slices. How did you go with the caramel slice? Hope you and your family enjoyed the taste of that one also. Thank you so much for sharing this with me, looking forward for you to make more healthy sweet treats! Sam xx
Hi Kim, thanks so much!! It’s definitely delicious 😀 I don’t have a straight substitute for white chocolate but here are a couple of options; you can use vegan dark chocolate as a swap (that’s only if you can find a dairy free and soy free dark chocolate product of course?). Switching to dark chocolate will change the flavour profile of the slice, but any chocolate is good right?! ;). Otherwise you can omit the white chocolate completely and just have a regular frosting recipe, without the addition and flavour of white chocolate. You will just be making a plain frosting which still tastes fantastic and will absolutely work in this recipe. If you choose to omit the white chocolate, you may not need as much icing sugar to thicken the mixture, so just gradually add the powdered sugar until you reach desired creamy frosting consistency. Hope this helps and I hope you enjoy this slice – YUM! xx
Hi Samantha, this recipe looks AMAZING! I cannot wait to try them. Is there anything I can use if I omit the white chocolate in the frosting? I am soy free so unfortunately the only vegan white chocolate I have found contains soy 🙁
Hi Kim, thanks so much!! It’s definitely delicious 😀 I don’t have a straight substitute for white chocolate but here are a couple of options; you can use vegan dark chocolate as a swap (that’s only if you can find a dairy free and soy free dark chocolate product of course?). Switching to dark chocolate will change the flavour profile of the slice, but any chocolate is good right?! ;). Otherwise you can omit the white chocolate completely and just have a regular frosting recipe, without the addition and flavour of white chocolate. You will just be making a plain frosting which still tastes fantastic and will absolutely work in this recipe. If you choose to omit the white chocolate, you may not need as much icing sugar to thicken the mixture, so just gradually add the powdered sugar until you reach desired creamy frosting consistency. Hope this helps and I hope you enjoy this slice – YUM! xx
Thank you so much for your reply! I will try it using a regular frosting 🙂
You’re so welcome! Enjoy it 🙂 xx
how can these be vegan when you are using Arrowroot biscuits, which contain milk and condensed milk?///
Hi Melanie, I use dairy free and egg free arrowroot biscuits which can be found from health food shops. I do state in the recipe that you can use regular arrowroot biscuits or find vegan arrowroot biscuits 🙂
I just made these for my family and they were a HIT! We devoured every last one of them .YUM. Thank you 🙂
Hi Anna! That’s wonderful to hear! This recipe is one of my family favourites too. Each time we make them for friends, they also devour them! So irresistible and decadent, enjoy! xx
This slice is seriously my fave, ever! And you’ve made it vegan – nice work! I don’t know that I’ve ever come across condensed coconut cream, tho – where did you find it?
Hi Alison! Thanks so much, I’m seriously addicted to it now. I found my condensed coconut milk from my local supermarket which is Woolworths (in Australia), it’s the brand ‘Pandaroo’. This is not my photo but this is what the can looks like http://veganact.org.au/wordpress/wp-content/uploads/2015/08/Pandaroo-Sweet-Condensed-Coconut-Milk.jpg
You also may be able to find it in an asian grocer? I just did a quick Amazon search and here is what they list: http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=condensed+coconut+milk
Hope this helps Alison and i hope you give the slice a try once you find some condensed coconut milk/cream! xx
Tried it today! Absolutely lush – soft and gooey which I like. I used lemon juice instead of almond milk in the frosting for that citrus tang I love so much. xx
Hi Alison, oh good! I’m so glad you enjoyed the slice, you got me craving it now! Definitely sounds like it will be one of your favourite go-to recipes 🙂
Lemon is soooo refreshing right now! I’d love a piece of this with a cup of coffee/tea! YUM
Thanks Bethany! I know how good is it?! This slice would most certainly be the perfect paring with your coffee/tea! xx
It’s so funny, lemon slices were the very first vegan dessert I’ve tried, and I’ve had them on my mind recently, and then BAM, this stunning recipe pops up in my inbox! And gosh it sounds like the perfect mix of zesty lemon, and sweet coconut! You’re a genius!
Thanks so much Rachel! I can read your mind hehe! I’ve already had about 3 slices today and I’m still craving more, yum! Hope you give it a go! xx