Description
Easy vegan lemon cake recipe that no-one will ever know is vegan
Ingredients
Scale
- 2 tbsp golden flaxseed, ground
- 5 tbsp boiling water
- 220 g vegan butter or margarine (room temperature)
- 200 g caster sugar
- 350 g plain all purpose flour
- 2 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 125 mls plain soy milk
- 1 tbsp white vinegar
- 100 mls lemon juice
- 1 tsp vanilla bean extract
- 2–3 tsp lemon essense ((depending on how strong you want the lemon flavour))
- zest from one whole large unwaxed lemon
Instructions
- Preheat oven 160°C/320°F and line 2 x 6IN / 15.24CM cake tins with baking paper, grease with oil and dust with flour.
- Mix ground flaxseed with boiling water and stir to remove any lumps, set aside.
- In a small jug mix soy milk with vinegar to thicken then add lemon juice, vanilla, lemon essence and egg replacer. Beat or blend together until completely smooth. Stir through lemon zest.
- In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar for a few minutes until creamy with no lumps.
- Sieve flours, baking powder, baking soda and salt in a small mixing bowl.
- Add haft of the flour mix very slowly and mix on lowest speed to the creamed butter, then add half the liquid. Repeat until all ingredients are just combined. It will be a very thick batter (see image).
- Pause mixer and scrape down sides and mix for a few seconds.
- Divide between tins, tap tins on the bench to release air bubbles, bake 35-37 mins, check with a skewer through the centre, if it comes out clean it’s ready.
- Let cool in the tin for 5 minutes, then flip on a cake rake.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Cake, Citrus
Keywords: lemon, vegan, vegan baking, vegan cake
