This cake makes the perfect birthday cake, or Sunday brunch treat! The recipe can be adjusted to one’s preferences/ based on what you have on hand, by following the alternatives in the notes section. It can be kept for up to a week in the refrigerator.
- 2 cups flour (I used all purpose, yet see notes for alternatives)
- 1/2 cup sugar (see notes for alternatives)
- 3/4 cup soy milk (or any other plant-milk)
- 1/4 cup aquafaba (or plant milk)
- Juice of 2 lemons (+ their zest)
- 1/4 cup melted butter/ oil (see notes for alternatives)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 pinch of salt (omit if using salted margarine)
- Juice of 1 lemon
- 3 tbsp sugar
- Preheat oven to 180° C.
- Mix the dry ingredients (apart from the baking soda) in a bowl. Set aside.
- In the bowl of a stand mixer, add in the wet ingredients (sugar, soy milk, aquafaba, butter/oil, lemon juice, & vanilla). Whisk on medium-high speed.
- Now, sift in the baking soda, followed by the remainder of the dry ingredients. Mix on low until well combined (1-2 mins).
- Grease your cake pan/ mold and pour in the batter.
- Bake for approximately 30 minutes (or until a skewer comes out clean).
- In the meantime, prepare the glaze. Place the lemon juice and sugar in a saucepan and simmer on low heat. Once the sugar is melted, remove from heat.
- Once the cake is ready, remove it from the oven and let it cool on a rack (about 20 mins).
- Once it has cooled, remove the cake from its mold and plate it. You can now brush the glaze on top, and further decorate it as desired (ex; lemon zest, fresh berries, etc.)
- Serve warm or cool and enjoy!
- Flour– whole- wheat & gluten free flour can be alternated 1-1. If using almond flour, use 50% almond and 50% wheat (using only almond flour will change the consistency).
- Sweetener– brown sugar, coconut sugar, liquid sweeteners (maple syrup/ agave)
- Oil– applesauce can be used as a 1-1 replacement. Note that using a different type of fruit puree (i.e: banana or prune) would not match with the lemon in this recipe. Another great substitute for oil/ margarine would be any type of vegan yogurt.