Vegan Lilac Lemon Cake
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
40 mins
-
Cooling Time
25 mins
-
Total Time
1 hr 35 mins
-
Servings
10
-
Calories
216 kcal
-
Course
Dessert, Baked Goods
Vegan Lilac Lemon Cake
Description
The Vegan Lilac Lemon Cake is a plant-based loaf cake that highlights lemon and lilac flavors. It uses vegan butter, plant-based milk curdled with lemon juice to make vegan buttermilk, and aquafaba whipped for lift and structure. The batter includes lemon zest, sunflower oil, and lilac sugar for gentle floral sweetness. Baking in a loaf pan creates a tender crumb with a delicate balance between citrus tang and subtle lilac aroma.
The cake’s texture is moist yet fluffy, attributed to ingredients like aquafaba and vegan buttermilk. The addition of lemon juice in the milk helps with tenderizing and adds brightness. Optional toppings include a lemon glaze and edible lilac flowers, which add fragrance and an elegant finish but can be removed before eating to avoid textural contrast.
Serving this cake with simple iced tea or a mild herbal infusion would complement its fresh and fragrant notes. Its vegan composition makes it suitable for those avoiding animal products, and the recipe allows room to adjust sweetness levels with the lilac sugar.
For the best result, the butter and plant-based milk should be at room temperature to ensure proper mixing and aeration. Whipping aquafaba properly yields a light batter and helps the cake rise well. Decorating with lilac flowers is primarily for presentation, and most should be removed before eating to maintain pleasant texture and flavor balance.
Ingredients
- 1/2 vegan butter softened at room temperature, 56g or 1/4 cup
- 120 mL plant-based milk unsweetened, 1/2 cup, at room temperature; used oat milk
- 60 mL lemon juice 1/4 cup
- 60 mL aquafaba the liquid from a can of chickpeas, 1/4 cup
- 56 g sunflower oil neutral-tasting, 1/4 cup, or extra virgin olive oil
- 120 g lilac sugar 1/2 cup + 1 tablespoon, or organic cane sugar
- 1/2 tablespoon vanilla extract pure
- 1 tablespoon lemon 1 medium-to-large lemon, zest
- 210 g all-purpose flour 1 3/4 cups
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- toppings (optional): Lemon Glaze (recipe below) and lilac flowers
Instructions
- Take the butter out of the fridge to soften and take the plant-based milk out of the fridge to come to room temperature.
- Preheat the oven to 350°F/175°C. Line a 9x5-inch (23x13 cm) or 8x4-inch (20x10 cm) loaf pan with parchment paper.
- Zest the lemon(s) to get 1 tablespoon of zest (1 medium-to-large lemon). Set aside.
- Make the vegan buttermilk. Combine the plant-based milk and lemon juice and stir. Set aside to curdle.
- Prepare the aquafaba. Pour 1/4 cup liquid from a can of chickpeas into a small bowl. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until it‘s foamy throughout, 45-60 seconds.
- Cream the wet ingredients. Add the softened butter, oil, and Lilac Sugar to a large bowl. Using the mixer, beat until the ingredients are well incorporated and starting to get fluffy, 60 seconds or so. Add in the vegan buttermilk, whipped aquafaba, vanilla extract, and lemon zest. Mix until just combined, 15-20 seconds.
- Whisk together the dry ingredients. Add the flour, salt, baking soda, and baking powder to a medium bowl and whisk well to ensure the leaveners will be evenly distributed throughout the cake.
- Add half of the flour mixture into the butter-sugar mixture, beating on low speed until just combined, taking care to not over beat. Add the remaining flour mixture and beat until mostly smooth, then switch to a silicone spatula to finish combining. Once the cake batter is mostly evenly combined, stop mixing! Overmixing can cause the cake to become dense or dry. The batter should be fluffy and a bit bubbly at this point.
- Pour into the prepare loaf pan, and smooth the batter out on the top using a silicone spatula.
- Bake for 35-45 minutes until a toothpick inserted into the tops/center comes out clean and the top is golden. If the top starts to brown early, loosely tent it with foil. I baked mine for exactly 40 minutes, and it was perfect.
- Transfer cake to a wire rack and cool for 15-20 minutes. Then use the parchment paper handles to lift the cake out of the pan and onto the wire rack. Once cooled, drizzle with the lemon glaze. If desired sprinkle some lilac flowers (shake them first to make sure there are no bugs hiding) on top.
Notes
- Ensure vegan butter and plant-based milk are at room temperature before mixing for better batter texture.
- Whipped aquafaba should be foamy and light to achieve a tender crumb in this vegan cake.
- Use lilac flowers mainly for decorating; remove most before serving to avoid overpowering the cake's texture.
- The lilac sugar provides subtle floral sweetness distinct from using plain cane sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 171mg | 7% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
