Dessert

Vegan Lilac Lemon Cake Recipe

Name: Vegan Lilac Lemon Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 35 min
Cuisine: Vegan
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; 60 mL (1/4 cup) aquafaba (liquid from a can of chickpeas); 56 g (1/4 cup) neutral-tasting oil such as 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; Lemon glaze (recipe below); Edible lilac flowers (shake to remove any bugs)

Byanna orden December 7, 2025December 7, 2025

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Introduction

This Vegan Lilac Lemon Cake is a bright, fragrant treat perfect for spring or any time you crave a light, citrusy dessert. Made with plant-based ingredients and a touch of lilac sugar, it offers a unique floral note that’s sure to delight your taste buds.

A rectangular loaf cake with one slice cut and placed in front lies on a white marbled surface covered partially with white parchment paper. The cake has a moist, light golden-brown crumb with a smooth, shiny white glaze covering the entire top and sides. The top is decorated with small, delicate purple flower petals spread evenly, with a few petals scattered on the parchment paper near the cake. The glaze is slightly dripping down the sides, giving a fresh, soft look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 stick vegan butter (56g or 1/4 cup), softened at room temperature
120 mL (1/2 cup) unsweetened plant-based milk (such as oat milk), at room temperature
60 mL (1/4 cup) lemon juice
60 mL (1/4 cup) aquafaba (the liquid from a can of chickpeas)
56 g (1/4 cup) neutral-tasting oil such as sunflower 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
Toppings (optional): lemon glaze and lilac flowers

Instructions

Step 1: Take the butter out of the fridge to soften and remove the plant-based milk so it comes to room temperature.
Step 2: Preheat the oven to 350°F (175°C). Line a 9×5-inch or 8×4-inch loaf pan with parchment paper.
Step 3: Zest the lemon to get 1 tablespoon of zest and set it aside.
Step 4: Make vegan buttermilk by combining the plant-based milk and lemon juice. Stir and let it curdle while you prepare the rest.
Step 5: Pour 1/4 cup of aquafaba into a small bowl and beat with an electric mixer on medium speed until foamy, about 45-60 seconds.
Step 6: In a large bowl, cream the softened butter, oil, and Lilac Sugar together until well incorporated and slightly fluffy, about 60 seconds. Add the vegan buttermilk, whipped aquafaba, vanilla extract, and lemon zest. Mix until just combined.
Step 7: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder to evenly distribute the leaveners.
Step 8: Add half of the dry ingredients to the wet mixture, beating on low speed until just combined. Add the remaining dry ingredients and beat until mostly smooth, then gently fold with a spatula to finish mixing without overworking the batter.
Step 9: Pour the batter into the prepared loaf pan and smooth the top with a silicone spatula.
Step 10: Bake for 35-45 minutes until a toothpick inserted in the center comes out clean and the top is golden. Tent with foil if browning too quickly.
Step 11: Cool the cake in the pan on a wire rack for 15-20 minutes, then lift out using the parchment paper. Once cooled, drizzle with lemon glaze and optionally sprinkle with lilac flowers.

Tips & Variations

Use organic or food-safe lilac flowers if adding them for decoration to avoid pesticides or contaminants.
If you don’t have Lilac Sugar, substitute with fine organic cane sugar for a similar texture.
For a more intense lemon flavor, add a teaspoon of lemon extract along with the vanilla.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, let it come to room temperature or warm gently in the microwave for 10-15 seconds. Lemon glaze is best added just before serving.

How to Serve

A stack of four thick square slices of light golden cake with a moist and slightly crumbly texture is shown on a white marbled surface. Each slice is coated on the top and sides with a shiny, thin layer of white icing that drips slightly down the edges. Small, delicate light purple flower petals are scattered generously across the icing, creating a soft contrast with the pale cake. Some petals also rest loosely at the base of the stack on a piece of white parchment paper. In the blurry background, there are more cake slices on white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is aquafaba and why is it used?

Aquafaba is the liquid leftover from cooked chickpeas or from a can of chickpeas. It whips up like egg whites and is used here to provide structure and lightness without eggs.

Can I use a different plant-based milk?

Yes, any unsweetened plant-based milk such as almond, soy, or rice milk will work in this recipe. Just make sure it’s at room temperature for best results.