Vegan lemon cake (eggless)
This vegan lemon cake is incredibly moist, fluffy, fresh, aromatic and so delicious. You can make it yourself in a flash with this recipe using ordinary ingredients. The eggless lemon cake is perfect for dessert with coffee or tea. It is guaranteed that not only vegans will love it.
Servings 10
Equipment
- 25 cm x 10 cm loaf pan
Ingredients
- 110 ml soy milk
- 100 g soy yogurt
- 150 ml vegetable oil (neutral taste)
- 200 g sugar
- 60 ml lemon juice (freshly squeezed)
- zest of 2 organic lemons
- 300 g flour
- 9 g baking powder
- 4 g baking soda (sodium bicarbonate)
- 1 pinch of salt
- 1 pinch of turmeric powder (alternatively, for color)
- vegetable oil to grease the loaf pan
- flour for dusting the loaf pan
for the icing
- 150 g powdered sugar
- approx. 25 ml lemon juice (freshly squeezed)
Instructions
- Grease the loaf pan with vegetable oil and dust with flour, tapping off the excess flour.
- Mix flour, sugar, baking powder, baking soda, salt and turmeric powder.
- Mix soy milk, soy yogurt, vegetable oil, lemon juice and lemon zest.
- Add the mixture of liquid ingredients to the mixture of dry ingredients and mix it briefly and briskly to form a thick batter.
- Pour the batter into the loaf pan and bake the cake in a preheated oven at 180 °C top and bottom heat for about 40 minutes. Let the lemon cake cool a bit in the loaf pan first, then take it out and let it cool completely.
Preparation of the icing
- Put powdered sugar in a bowl, add lemon juice gradually, stirring until you have a viscous white icing.
- Pour the sugar icing over the top of the lemon cake and let it dry briefly.
Notes
- You can adjust the amount of sugar for the cake to taste.
- Instead of soy milk, you can use another plant milk.
- Instead of soy yogurt, you can use another plant-based yogurt alternative. You can also omit the yogurt and put more plant milk in the batter instead. In this case, adjust the amount of vegetable milk so that the dough becomes thick.
- In no case stir the dough too long, but only briefly until a homogeneous consistency. Otherwise, the vegan lemon cake might taste rubbery and firm after baking.
- Do not bake the lemon pound cake longer than necessary, otherwise it might taste dry and not moist. To check if the cake is done baking, do a chopstick test.
- Since the vegan lemon cake does not contain eggs and other binders, it is very soft, especially while it is still hot. That's why let it cool completely before cutting it.
- The time to cool the cake is not included in the preparation time.
- Note the detailed tips and tricks for making the lemon cake vegan at the top of the post.