Best 3 Vegan Lemon Cake Recipes
Embrace the delicate balance of sweetness and citrus with our comprehensive guide to the delightful vegan lemon cake. Whether you're a seasoned baker seeking inspiration or just starting your vegan baking journey, this article will provide you with the knowledge and techniques to create a mouthwatering lemon cake that will impress your taste buds and leave you craving more. Dive into the vibrant world of vegan baking, where plant-based ingredients come together to create a symphony of flavors that will captivate your senses and satisfy your sweet cravings. Get ready to uncover the secrets to a moist, fluffy, and zesty vegan lemon cake that will become a favorite in your kitchen.
Here are our top 3 tried and tested recipes!
LEMON COCONUT POUND CAKE (VEGAN)
This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it which is my kinda recipe.
Provided by Chef Joey Z.
Categories Vegan
Time 1h35m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325'F.
- Oil and flour a 9 x 5 inch loaf pan.
- Take a cup of the silken tofu and blend it until smooth.
- In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
- In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 60-70 minutes until a skewer comes out clean in the center.
- Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
- Bon Appetit!
VEGAN LEMON GENOISE CAKE
I made this cake for my friends wedding last summer. Many of the guests (non-vegans) at the wedding were worried how the cake would taste. Everyone loved it! The Bride found the recipe somewhere online and we played with it. I tripled this recipe to make this for the wedding ( two 10 inch round cakes and two 8 inch round cakes) You could use my Easy Buttercream Icing # 425083, to ice the cake, but we used my Macadamia Nut Butter Buttercream Icing #425225. To make either of these icings vegan, just leave out the meringue powder. To fill the middle of the layers we used my Vegan Lemon Curd #425233.
Provided by CupcakeAngel
Categories Dessert
Time 50m
Yield 2 8 inch cakes, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Prepare the pans by greasing with margarine and dusting with flour.
- Mix the dry ingredients together with a whisk in a large mixing bowl.
- Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
- Add the remaining ingredients and beat one more minute.
- Divide equally between the cake pans.
- Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
- Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
- To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
- When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
- Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
VEGAN LEMON CAKE
This recipe is from the Ethical Baker and is a family favorite as our family mainly consists of vegans and vegetarians. By this cake being vegan is a bit more gentle on the waistline. Try to use unwaxed lemons when possible as they are a lot nicer and cleaner to use!
Provided by Toni F.
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put flour, baking powder, sugar, and zest into a bowl and mix well before adding the oil, juice and the water.
- Mix thoroughly to make sure all is combined well.
- Pour into a lined cake tin and bake for 30 minutes until fully cooked at around 200 Celcius.
- When the cake is cool it's definitely worth making a glaze for the top, this is done by sieving the icing sugar and stirring in lemon juice until the consistency is wet enough to pour over the cake.
Tips:
- Use fresh lemons: Fresh lemon juice and zest provide the best flavor for this cake. If you don't have fresh lemons, you can use bottled lemon juice and zest, but the flavor will be less intense.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and airy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
- Do not overmix the batter: Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
This vegan lemon cake is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by vegans and non-vegans alike. The cake is light and airy, with a moist crumb and a bright lemon flavor. The frosting is creamy and tangy, and it complements the cake perfectly.
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