Description
This Vegan Lilac Lemon Cake is a moist, fluffy loaf cake bursting with zesty lemon flavor and subtle floral notes from lilac sugar. Perfectly tender with a light crumb, it is sweetened naturally and uses aquafaba for a plant-based lift, making it ideal for vegan dessert lovers. The optional lemon glaze and edible lilac flowers add a beautiful finishing touch, making it both delicious and visually stunning.
Ingredients
Scale
Cake Batter
- 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
Optional Toppings
- Lemon glaze (recipe below)
- Edible lilac flowers (shake 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 emulsification.
- Preheat Oven and Prepare Pan: Set the 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 for easy cake removal.
- Zest Lemon: Zest one medium-to-large lemon to yield about 1 tablespoon of zest and set aside for the batter.
- Make Vegan Buttermilk: Combine the plant-based milk and lemon juice in a small bowl and stir; set this mixture aside to curdle, mimicking traditional buttermilk.
- Whip Aquafaba: Pour 1/4 cup aquafaba into a bowl and use a handheld electric mixer on medium speed to whip until foamy, about 45-60 seconds, which will help lighten the cake texture.
- Cream Wet Ingredients: In a large bowl, combine softened vegan butter, oil, and Lilac Sugar. Beat with a mixer for about 60 seconds until fluffy. Then add vegan buttermilk, whipped aquafaba, vanilla extract, and lemon zest, mixing just until incorporated (about 15-20 seconds).
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt thoroughly to distribute the leavening agents evenly.
- Combine Batter: Add half of the dry ingredients to the wet mixture, mixing on low speed until just combined. Add the remaining flour mixture and beat until mostly smooth. Finish folding gently with a silicone spatula to avoid overmixing, keeping the batter fluffy and bubbly.
- Pour and Smooth Batter: Transfer the batter into the prepared loaf pan and smooth the top using a silicone spatula for an even bake.
- Bake: Place the pan in the oven and bake for 35 to 45 minutes, checking at 40 minutes for doneness. A toothpick inserted into the center should come out clean. Tent with foil if the top browns prematurely.
- Cool and Decorate: Remove from the oven and transfer the cake to a wire rack to cool for 15-20 minutes. Lift the cake out using parchment handles and cool completely on the rack. Drizzle with lemon glaze and optionally sprinkle edible lilac flowers for an elegant finish.
Notes
- Ensure vegan butter and plant-based milk are at room temperature for smooth batter.
- Do not overmix the cake batter to keep it light and fluffy.
- If the cake top browns too early, tent loosely with foil to prevent burning.
- Use edible lilac flowers from a trusted source and check for bugs before using.
- The lemon glaze is optional but enhances the cake’s lemon flavor and presentation.
- This recipe works well with any neutral oil, but sunflower oil is preferred for its subtle taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan lemon cake, lilac cake, vegan dessert, plant-based lemon loaf, aquafaba cake, dairy-free cake
