Lemon cake, probably one of my personal favourites. It’s the perfect amount of sweet, lightweight and has that amazing zesty, tangy lemon taste.
Since going veggie, my baking has started to slow down. I no longer eat eggs, I don’t have butter or milk and this makes it extremely difficult to bake a cake.
After deciding that it was time to make a cake, I was looking through some of my favourite cook books and none of them had anything ‘normal’. It was all sweet potato brownies or beetroot chocolate cake and I was like ‘I JUST WANT CAKE’ – so I went googling and found this amazing recipe by Sofia Von Porat here.
I made it for my friends birthday and within 24 hours, the whole cake was gone. My friends even had two slices each whilst they were here, it really went down a treat.
So the next day, guess who decided to make more and blog all about it for you. Yes that’s right, me! There’s only a slight variation between my and Sofia’s blog – so before anyone says it, I am aware that it’s basically the same – but it’s just too good not to share.
If you want to make this really simple, no fancy equipment needed and most amazing lemon cake, then here’s how..
I N G R E D I E N T S
For the cake;
280g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp sea salt
100g caster sugar
Zest of one lemon (p.s. one lemon is all you’ll need for all the lemon things in this recipe)
110ml olive oil
1½ tbsp water
225ml soy yoghurt (I used Alpro simply plain)
1 tsp vanilla flavouring
56ml lemon juice
50g vegan butter melted (I used Flora dairy-free, but I will admit that Vitalife is my favourite)
For the icing;
140g icing sugar
1½ tbsp lemon juice
1 tbsp water
M E T H O D
- Preheat your oven to 160 degrees.
- Into a big mixing bowl put the flour, baking powder, bicarbonate of soda, vanilla flavouring, sugar and lemon zest. Once all added, mix them all together.
- Next we need to add the wet ingredients to the dry. Add the water, olive oil, melted butter, yoghurt and lemon juice and using a plastic or silicone spatula, mix all the ingredients to form a smooth batter. You’ll only need to mix the ingredients for about 30 seconds and be sure once everythings together to stop or the mixture will become very sticky and batter like.
- Pour the mixture into your preferred mould, for lemon cake I personally prefer a loaf ‘tin’. I’m a big believer in silicone moulds and you can get them super cheap from most bargain stores, such as B&M and Home Bargains.
- Put into the oven and bake for around 40 – 50 minutes or until you can pull out a knife clean. If the cake does start to become too ‘brown’ you can put foil over it to avoid this, but please bare in mind that this may mean you need to bake the cake for a bit longer.
- Once baked, remove from the oven and carefully remove from the mould and let the cake cool completely on a wire rack. Temptation stay away!
- Once completely cooled, mix together the lemon juice, water and icing sugar to form a smooth creamy icing. Drizzle this over the cake and let firm before digging in.
- Enjoy – and try not to eat the whole thing.
If you know of any other great vegan cake blogs, I’d also be very grateful to be linked as I’m definitely looking to bake a lot more often.