If you were looking for a lemon dessert without eggs, butter, and milk, you’re in the right place! Today we will prepare together a delicate and delicious vegan lemon cake, truly delightful!
If you’re not used to consuming vegan products, you might have a legitimate question like this! “But how can a vegan cake without eggs, butter, and milk be good?”
Don’t feel guilty because even I, as a non-vegan, have asked myself the same question many times! Yet, I was proven wrong after experimenting with some vegan preparations, both sweet and savory.
One of my favorite vegan cakes is the chocolate one covered with almond flakes! So soft it melts in your mouth, and also not very sweet, making it perfect even for those on a diet.
And after the chocolatey version, here is the fresher, citrusy, lighter one, ideal for lovers of lemon desserts! A perfect pantry cake to start the day right!
Great to enjoy at the end of a meal with a scoop of vegan vanilla ice cream, or for a healthy and delicious snack.
The egg-free, butter-free, and milk-free lemon cake is suitable for adults and children and for those who are lactose intolerant.
To make it not only delicious but also beautiful to present, I enriched the cake with slices of candied lemon and pistachio crumbs. They are not essential, but presentation matters too!
This cake stays soft for days, but we can also slice and freeze it. When needed, just take it out the night before and enjoy it as if freshly made!
Also try the super fragrant version with strawberries and chocolate… super delicious!
Before we start, let me share the most loved collections by homemade breakfast enthusiasts ❤️
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: about 8 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz all-purpose flour
- 6 oz sugar
- 1 packet baking powder
- 3 oz lemon juice (can be replaced with Limoncello)
- 7 oz rice beverage (I use Verso Natura Conad Rice and Coconut Vegan Drink, in its absence you can use any plant-based drink you like, preferably unsweetened)
- 2.5 oz seed oil
- 1 pinch salt
- 1 lemon (grated zest)
- 1 lemon (to candy only if desired)
- 0.5 oz pistachio crumbs (not essential)
Tools
- Bowl
- Sieve
- Spatula
- Lemon Grater
- Cake Pan
- Whisk
Steps
Making this vegan lemon cake is super easy and above all, very quick!
The only thing we need to do is squeeze one or two lemons to obtain the juice and grate the zest to add to the batter.
Always remember to use untreated lemons with edible peel for what you’re about to consume safely.
Once you’ve done these two things, take a large bowl and pour the dry ingredients inside first.
Add flour and baking powder using a sieve to prevent lumps from forming.
Add a pinch of salt and sugar, either brown or white, and mix everything with a hand whisk.
Now pour in the seed oil, then your choice of plant-based drink, the lemon juice, and zest, and mix well with a hand whisk.
Pour everything into a 24-26 cm cake pan and bake in a preheated static oven at 350°F for about 30-40 minutes.
Cooking is always indicative as it can vary depending on the oven used and the mold.
Therefore, after 30 minutes, make a first quick check and continue cooking if necessary.
Once ready, remove from the oven and let the cake cool completely.
While the vegan lemon dessert cools, if you like, you can prepare the candied lemon for decoration.
As already mentioned, especially in this case, it is mandatory to use an organic lemon that is untreated.
After washing it well under water, slice a lemon not too thinly and place the slices in a saucepan.
Cover with cold water, put on the heat at medium flame, bring to a boil, and count 5 minutes.
After the time has passed, throw away the water, pour in some more cold water, bring to a boil with the lemon slices inside, and count another 5 minutes.
Repeat this boiling operation 3 times to eliminate the bitterness from the lemon peel.
Subsequently, weigh the drained lemon slices and place them in a low and wide saucepan.
Pour in equal weight of water and add equal weight of sugar (e.g., 200 g lemon slices + 200 g water + 200 g sugar).
Let it cook over low flame without touching for about 15 minutes until the water has dried up.
At that point, place the lemon slices on a rack or a sheet of baking paper and leave them for a few hours, preferably overnight.
Then roll them in granulated sugar and arrange them on the surface of the cake. A sprinkle of pistachio crumbs and we’re ready!
Of course, you can candy the lemon the day before or even a few days before. The longer it dries, the better 😉
With or without candied lemon, we are ready to enjoy a nice and soft slice of vegan lemon cake!
I hope you’re tempted to try it, it’s delicious! Until the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
I don’t like lemon desserts! What can I use instead?!
For an alcoholic version, I suggest Limoncello, which will make this cake sensational! Or simply use orange or tangerine juice or lime.
In this case, you will also replace the zest with the fruit you choose to make the star. Another variant is to use your favorite fruit juice, preferably without added sugars.Can I use a loaf pan instead of a cake tin?
Sure! You can safely use a 12-inch loaf pan.
How long does a vegan cake last?
It keeps for days while staying soft; the important thing is to cover it well with plastic wrap or a cake dome. We can also freeze it to avoid unnecessary waste.
In this case, as I always advise under my recipes, it is preferable to slice it first, place them in an airtight container, separating the slices from each other with pieces of parchment paper, so they don’t stick together. When you want, you can take out from the freezer only the number of slices you know will be consumed and enjoy them as if they were freshly baked!Can I bake the cake in an air fryer?
Yes, you can try. If possible, set the “sweets or cakes” function, which should be a gentler cooking mode. Set it to 320°F for about 30-40 minutes, but check the cooking often to prevent the cake from drying out too much.
