If you’re searching for a delightfully fresh, floral-infused dessert that bursts with bright citrus flavor, this Vegan Lilac Lemon Cake Recipe is going to become your new obsession. It’s a wonderfully moist and tender cake, perfectly balanced by zesty lemon and the delicate fragrance of edible lilac flowers. This cake feels luxurious yet approachable, making it the ideal treat whether you’re hosting a cozy afternoon tea or simply craving a slice of something special. Trust me, once you make this Vegan Lilac Lemon Cake Recipe, you’ll find yourself coming back to it time and time again!
Ingredients You’ll Need
These ingredients might seem simple, but they’re absolutely essential in creating that perfect texture, moisture, and flavor that define the Vegan Lilac Lemon Cake Recipe. Each element plays a crucial role — from the light aquafaba foam that adds airiness without eggs to the zingy lemon juice that brightens every bite.
- Vegan butter (1/2 stick or 56g/1/4 cup, softened at room temperature): Adds richness and tenderness to the crumb.
- Unsweetened plant-based milk (120 mL/1/2 cup, room temperature): I recommend oat milk for its creamy texture and mild flavor.
- Lemon juice (60 mL/1/4 cup): Gives the cake its vibrant citrus punch and helps create that vegan buttermilk effect.
- Aquafaba (60 mL/1/4 cup): This chickpea liquid whips up to mimic egg whites, boosting fluffiness.
- Neutral oil (56 g/1/4 cup): Sunflower or extra virgin olive oil works beautifully to keep the cake moist.
- Lilac sugar (120 g/1/2 cup + 1 tablespoon): Or organic cane sugar, it sweetens without overpowering the delicate floral notes.
- Pure vanilla extract (1/2 tablespoon): Rounds out the flavor and deepens the aroma.
- Lemon zest (1 tablespoon, from 1 medium-to-large lemon): Infuses the batter with bright, fragrant citrus oils.
- All-purpose flour (210 g/1 3/4 cups): The foundation of the structure.
- Baking soda (1/4 teaspoon): Helps the cake rise and keeps it tender.
- Baking powder (1 teaspoon): Provides additional lift and lightness.
- Fine sea salt (1/4 teaspoon): Enhances all the sweet and tangy flavors.
- Toppings (optional): Lemon glaze and lilac flowers: Finish the cake with a lemony shine and pretty floral accents.
How to Make Vegan Lilac Lemon Cake Recipe
Step 1: Prepare the Basics
Start by softening your vegan butter at room temperature, and bring your plant-based milk out to warm up as well. This ensures smooth mixing and a consistent batter later on. Preheat your oven to 350°F (175°C) and line your loaf pan with parchment paper for easy removal.
Step 2: Create the Vegan Buttermilk
Mix the lemon juice into the plant-based milk—it will curdle slightly, which is exactly what you want. This tangy “buttermilk” adds a subtle acidity that helps your cake rise and enhances moisture without overpowering the flavors.
Step 3: Whip the Aquafaba
Take the chickpea liquid and beat it vigorously until it becomes foamy and full of light bubbles. This step is magical because aquafaba acts as a fantastic egg replacer, boosting the cake’s fluffiness and making it delightfully airy.
Step 4: Cream the Wet Ingredients
Combine the softened vegan butter, neutral oil, and Lilac Sugar in a large bowl and beat until light and fluffy. Then, gently fold in the vegan buttermilk, whipped aquafaba, vanilla extract, and lemon zest, mixing just until everything comes together. Overmixing here can weigh the batter down.
Step 5: Mix the Dry Ingredients
Whisk the flour, sea salt, baking soda, and baking powder in a separate bowl. This ensures the raising agents distribute evenly, helping the cake rise beautifully and bake uniformly.
Step 6: Combine Wet and Dry
Add half the flour mixture to the wet ingredients and mix gently on low speed until almost incorporated. Repeat with the remaining flour and finish folding softly with a spatula. The batter should be fluffy with some bubbles—stop mixing now to avoid a dense cake.
Step 7: Bake with Care
Pour your batter into the lined loaf pan and smooth the surface with a spatula. Bake for 35 to 45 minutes until a toothpick comes out clean and the top is golden. If it browns too quickly, tent with foil to protect it as it finishes baking.
Step 8: Cool and Decorate
After baking, cool the cake on a wire rack for about 15-20 minutes. Carefully lift it out of the pan and let it cool completely before drizzling with lemon glaze and sprinkling with lilac flowers for a truly mesmerizing finish.
How to Serve Vegan Lilac Lemon Cake Recipe
Garnishes
Top your cake with a glossy lemon glaze to emphasize the zesty notes, then scatter fresh or dried lilac flowers for a charming pop of color and subtle floral aroma. These details turn a simple cake into a centerpiece that’s as pretty as it is tasty.
Side Dishes
This cake pairs wonderfully with a cup of herbal tea—try chamomile or mint to complement the gentle floral and citrus flavors. For an added touch, serve alongside fresh seasonal berries or a dollop of vegan whipped cream to make the experience even more indulgent.
Creative Ways to Present
Slice your loaf into neat pieces and arrange them on a rustic wooden board with edible flowers scattered around. For special occasions, consider layering the cake with lemon vegan frosting to create a mini layer cake. You could even serve individual slices in pretty dessert plates with a drizzle of lemon syrup pooled underneath for flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Vegan Lilac Lemon Cake Recipe in an airtight container at room temperature for up to two days to maintain its freshness. Beyond that, refrigeration will keep it moist for up to a week, though be sure to bring it to room temperature before serving so those flavors really shine.
Freezing
You can freeze this cake wrapped tightly in plastic wrap and then foil for up to three months. When ready to enjoy, thaw it overnight in the fridge or at room temperature. This makes it a fantastic make-ahead treat for busy days or unexpected guests.
Reheating
If you’d like a warm slice, simply pop it in a toaster oven or microwave for 15-20 seconds. The gentle heat brings back the soft crumb and intensifies the lemon aroma, making every bite feel fresh and cozy.
FAQs
Can I use a different plant-based milk?
Absolutely! Almond, soy, or coconut milk can all work well. Keep in mind that coconut milk will add a slight richness that pairs nicely with the lemon and lilac flavors.
What is Lilac Sugar, and can I substitute it?
Lilac Sugar is sugar infused with the flavor of edible lilac flowers. If you don’t have it, organic cane sugar is a perfect substitute. You can also make your own by layering sugar and fresh lilac buds in a jar and letting it infuse for a few days.
Is aquafaba necessary?
Yes, aquafaba creates the fluffy texture needed in this vegan recipe by mimicking egg whites. If you can’t use aquafaba, try a commercial egg replacer, though results might vary.
Can I make this cake gluten-free?
Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for binding. Expect slight texture differences but similar delicious flavor.
How do I store the lilac flowers used for decoration?
Always give edible flowers a gentle shake to dislodge any critters before using. Store them in a sealed container lined with a damp paper towel in the fridge for up to two days.
Final Thoughts
This Vegan Lilac Lemon Cake Recipe is such a joy to make and to share. It brings together bright lemony freshness and the enchanting scent of lilacs in a beautifully tender cake that feels like a special occasion every time. Give it a try, and I promise it will become a beloved classic in your kitchen too!
Print
Vegan Lilac Lemon Cake Recipe
This Vegan Lilac Lemon Cake is a moist and fluffy loaf cake infused with fresh lemon zest and juice, aquafaba for airy texture, and a touch of floral Lilac Sugar. Perfectly tender and subtly sweet, it’s finished with a zesty lemon glaze and optional edible lilac flowers for a beautiful, spring-inspired treat that’s entirely plant-based and dairy-free.
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
Ingredients
Cake Batter Ingredients
- 1/2 stick vegan butter (56g or 1/4 cup), softened at room temperature
- 120 mL (1/2 cup) unsweetened plant-based milk (oat milk recommended), at room temperature
- 60 mL (1/4 cup) lemon juice (about 1–2 lemons)
- 60 mL (1/4 cup) aquafaba (liquid from a can of chickpeas)
- 56 g (1/4 cup) neutral-tasting oil (sunflower oil or extra virgin olive oil)
- 120 g (1/2 cup + 1 tablespoon) Lilac Sugar or organic cane sugar
- 1/2 tablespoon pure vanilla extract
- 1 tablespoon lemon zest (from 1 medium-to-large lemon)
- 210 g (1 3/4 cups) all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Optional Toppings
- Lemon glaze (recipe below or homemade)
- Edible lilac flowers (shake thoroughly before use to remove any bugs)
Instructions
- Prepare Ingredients: Remove the vegan butter and plant-based milk from the fridge to bring them to room temperature, ensuring smooth mixing and proper creaming.
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch (23×13 cm) or 8×4 inch (20×10 cm) loaf pan with parchment paper to prevent sticking.
- Zest Lemon: Zest one medium-to-large lemon to yield 1 tablespoon of zest and set aside for later use in the batter.
- Make Vegan Buttermilk: Combine the plant-based milk with 1/4 cup lemon juice in a small bowl and stir well. Let it sit for a few minutes to curdle and thicken, mimicking the tang of buttermilk.
- Whip Aquafaba: Pour 1/4 cup liquid from canned chickpeas into a bowl. Using an electric mixer, beat on medium speed for 45-60 seconds until the aquafaba is foamy throughout but not forming stiff peaks.
- Cream Wet Ingredients: In a large bowl, beat the softened vegan butter, neutral oil, and Lilac Sugar together for about 60 seconds until light and fluffy. Then add the vegan buttermilk, whipped aquafaba, vanilla extract, and lemon zest, mixing just until combined (15-20 seconds).
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt ensuring leaveners are evenly distributed.
- Combine Batter: Add half of the dry ingredients to the wet mixture and beat on low speed until just combined. Add the remaining flour and fold gently with a silicone spatula until the batter is mostly smooth and fluffy. Avoid overmixing to prevent a dense cake.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the surface evenly with a spatula.
- Bake: Bake in the preheated oven for 35-45 minutes until a toothpick inserted in the center comes out clean and the top is a nice golden color. Tent with foil if the top browns too quickly. The recipe author baked it for 40 minutes to perfect doneness.
- Cool & Glaze: Allow the cake to cool in the pan on a wire rack for 15-20 minutes. Using the parchment handles, lift the cake out onto the rack. Once completely cooled, drizzle with lemon glaze and sprinkle lilac flowers if desired.
Notes
- Use room temperature butter and plant milk for easier mixing and better texture.
- Do not overmix the batter; over-handling will make the cake dense and dry.
- Aquafaba is the key vegan egg substitute here for airy texture but should be whipped only until foamy.
- The lemon glaze is optional and adds extra zing and moisture to the finished cake.
- Ensure lilies are edible and pesticide-free if using flowers as decoration.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
