This is the most simple and delicious vegan lemon cake you will ever make! It is fluffy inside and you can’t believe there are no eggs or dairy in this cake. Great texture. The frosting adds sweetness and the candy lemons can be added or not (your preference). You can get creative with the frosting and assembly of this cake. The mix will work equally as well as cupcakes.
“A little lemon juice makes everything taste better.” Virginia Sanbar
Lemon Cake
Serves 12
Preheat oven to 200 degrees celsius
Prepare your cake tins
Bake for 20 minutes large tin, 15 minutes small tin
Ingredients
Cake
2 cups self raising flour
3/4 cup caster sugar
1 teaspoon baking powder
zest and juice of 1 lemon
100ml vegetable oil
150ml cold water
Frosting
1 cup icing sugar
1 tablespoon vegan butter
1 teaspoon soy milk (you could use almond milk / rice milk)
1 teaspoon lemon juice
Candy lemons
1 lemon sliced
1 cup caster sugar
1/2 cup water
What do I do now?
Preheat the oven to 200 degrees celsius and prepare your cake tins (I used 2 rectangle pans – one small and one regular size). You could use a round tin or a square tin or even make these into cupcakes. Adjust cooking time accordingly. For cupcakes bake for 10 minutes.
Cake
Mix the dry ingredients in a bowl and make a well in the centre. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide between the 2 cake tins (the cake will rise so don’t worry if it looks like there isn’t enough cake mix).
Frosting
Mix everything together in a bowl until smooth and creamy.
Candy Lemons
Slice the lemons into uniform rings. Mix the sugar and water together on low heat and add the lemon slices. Simmer for about 25 minutes. Remove from the heat and place on baking paper and into the fridge.
Assemble the cake any way you like and enjoy!
Make sure the cake is cool before frosting (unless you want it to melt over the sides, which is also very cool!)
Anything else I should know?
The best vegan lemon cake I have ever had! If you want the candy lemons to be really candied you will need to simmer for about 45 minutes and then into the fridge. It’s your choice. You can eat them! They are sweet and bitter at the same time.
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