Description
A light and fluffy vegan cake bursting with bright lemon zest and sweet lilac sugar, perfect for spring and summer gatherings.
Ingredients
Scale
- 1/2 stick vegan butter (56g or 1/4 cup), softened
- 120 mL (1/2 cup) unsweetened plant-based milk
- 60 mL (1/4 cup) lemon juice
- 60 mL (1/4 cup) aquafaba
- 56 g (1/4 cup) neutral oil
- 120 g (1/2 cup + 1 tablespoon) Lilac Sugar
- 1/2 tablespoon pure vanilla extract
- 1 tablespoon lemon zest
- 210 g (1 3/4 cups) all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Zest the lemon to get about 1 tablespoon of zest.
- Make the vegan buttermilk by combining the plant-based milk and lemon juice in a bowl. Set aside to curdle for about 5 minutes.
- Prepare the aquafaba by beating until foamy.
- Cream together the softened butter, oil, and lilac sugar in a large bowl until fluffy, about 3-4 minutes.
- Add the vegan buttermilk, aquafaba, vanilla extract, and lemon zest, mixing until blended.
- In another bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt.
- Gradually incorporate half the dry mixture into the wet ingredients, mixing on low speed. Add the remaining flour and mix until mostly smooth.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 35-45 minutes, until a toothpick comes out clean.
- Cool for 15-20 minutes before removing from the pan.
- Drizzle with lemon glaze and garnish with edible lilac flowers if desired.
Notes
Store the cake in an airtight container for 3 days at room temperature or a week in the fridge. Can also be frozen for up to a month.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cake, lemon cake, lilac cake, dessert recipes, spring desserts
