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
