eggless lemon cake

You&#039;ll go crazy for this vegan lemon cake! It’s made with the entire lemon and has that perfect sweet-yet-tart zingy flavor. With a melt-in-your mouth texture and tender crumb, it’s a guaranteed crowd pleaser for every special occasion.

Incredible Vegan Lemon Cake

(180 mL) oat milk, (at room temperature)

baking soda

baking powder

fine sea salt

lemon zest))

⅓ cups (280 grams) organic cane sugar

(120 mL) aquafaba ((the liquid from a can of chickpeas))

(112 grams) neutral-flavored oil, (such as sunflower oil)

vanilla extract

berries of choice, lemons

(227 grams) vegan cream cheese, (softened at room temperature)

(270 grams) organic powdered sugar, (sifted)

lemon zest

Take the butter, sour cream, and milk out of the fridge. Slice the butter into small cubes to soften quickly (see Note 2). Measure out the milk and sour cream instead of leaving them in their containers so they come to room temp more quickly.

Arrange a rack in the middle of your oven and preheat to 350°F/175°C. Make two parchment paper rounds for two 8-inch (20 x 5 cm) round pans. Grease the bottoms of the pan with nonstick spray, then line with the parchment papers. Now spray the parchment paper round and coat the pan’s sides with nonstick spray.

In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk very well to evenly combine the leaveners.

Over a large bowl, zest the 3 large lemons.

Now stand the 3 lemons upright on a cutting board. Cut the ends off of the lemons and use a sharp knife to peel away the peel and white pith right underneath, and discard. Use your hands to peel the lemons into segments, like you would oranges. Peel away the fibrous membrane on the outside of each lemon segment. You should now be able to easily pull the lemon flesh out. Mince the lemon into tiny pieces, picking out any seeds.

Put a strainer or sieve over a small bowl and pour the lemon pieces with accumulated juices over the strainer (do not press the lemons down to release more juice). Measure out about 70g lemon pieces (5 TBSP) and 45 mL (3 TBSP) lemon juice from the bowl. Save leftover juice for a lemon water or spritzer--don&#39;t add extra juice to the cake.

Add the sugar to the lemon zest and rub together with your hands to release the zest’s essential oils. Now add in the softened butter and oil. Beat on low with the mixer, and once the butter is in small pieces, increase to medium . Beat until starting to get fluffy and shiny, about 1 minute total. Rinse and dry the beaters for the next step.

Shake the can of chickpeas to disperse the starches. Pour ½ cup (120 mL) aquafaba into a small bowl. With an electric mixer (or stand mixer), beat on medium speed until the entire mixture is foamy, including at the bottom of the bowl, 1 to 1 1/2 minutes.

To the lemon zest-sugar-butter mixture, add the whipped aquafaba, room temp milk and sour cream, and vanilla. Mix on low until just combined, 15 to 20 seconds. Finally, add the lemon pieces (if any juice has accumulated, drain it off) and the 3 tablespoons lemon juice and mix again until well combined.

Note: before combining the dry and wet ingredients, make sure everything else is ready (oven is preheated, cake pans are prepared). This is because the baking soda will start to leaven as soon as it&#39;s mixed with the wet ingredients. Add half of the flour mix into the liquid mix, beating on low until just combined. Add the remaining flour mixture and mix just until you have a mostly smooth batter, then stop. If it gets too tough with a mixer, switch to a silicone spatula. Now use a silicone spatula to fold the bottom and sides of the bowl with the spatula to ensure it’s well combined. If the liquid has settled on the top, fold the batter a couple times to incorporate. The batter should be thick and fluffy but airy.

Use a digital scale (or measuring cups) to evenly divide the batter between each cake pan (~ 750g / 26 oz per cake pan). Smooth out the surface with the spatula or an offset spatula.

Bake for 33 to 35 minutes, or until the centers are set and the cakes have puffed up a bit and just started to pull away from the pans. A toothpick inserted in the center should come out clean or with a few moist crumbs but not liquid batter.

Cool the pans on a wire rack (don&#39;t rest on the counter) for 30 minutes. Now add a sheet of parchment paper to the rack. Carefully invert the cakes onto the rack. Cool completely before assembling, ideally in the fridge for a bit to set.

Make the Lemon Cream Cheese Frosting (or make it 1-3 days ahead of time and refrigerate). Sift the powdered sugar in a fine mesh sieve. Add the softened butter to a medium or large bowl. Using an electric mixer, beat on medium speed until smooth. Add the cream cheese and beat just until well-incorporated. Add half of the sugar and beat on low to combine. Add the remaining sugar and mix again until well-combined and fluffy, scraping down the sides with a spatula. Add the vanilla, salt, and lemon zest, and mix until smooth. If the frosting is a bit loose, refrigerate the frosting before icing the cake.

Assemble. Place one cake (bottom side facing up) on a cake platter or large plate. Add a generous layer of Lemon Cream Cheese Frosting on top (ideally refrigerated for easier spreading), spreading to the edges using an offset or icing spatula. Top with the second cake (top side facing up). Add another layer of frosting on top and spread out. If you have leftover frosting, you can frost the sides of the cake, using the spatula or bench scraper to smooth it out. If you want less frosting, leave as is. Decorate with berries or candied lemons, if desired.

I made this recipe for my fiancé's birthday and they were SO GOOD! They have a beautiful lemon flavor, but they aren't too tart or overpowering. I don't own cake pans so I made them as cupcakes instead, I just baked them for 20 minutes instead of 33. Highly recommend!

I baked my first vegan cake whoohoo, i struggled with the lemons because they were kind of tough but the result was amazing. Everyone wanted a second piece!

This cake was a decent amount of work, but it turned out perfectly. It was light, fluffy, flavorful, and moist. I chose an unconventional cream cheese (locally made, cashew-based) that may not have been the best choice for the frosting, but it was still good. I added some raspberry filling that made it even better. People really enjoyed it and it looked beautiful!

one more thing to add. i only had a single 9 inch cake tin so while one cake baked, i covered the leftover batter and let it sit it in the fridge. i wait for the tin to cool completely before making the second cake, and the batter held up great during that time (about 50 mins to an hour of wait time)! the cakes turn out identical in texture. i was worried about the leavening agents but oddly enough the batter ended up rising more in the fridge???

this impressed everyone. i love that the cake doesn’t dome, so this newbie baker didn’t have to worry about leveling the cake. so lemony bright and zingy. added a blueberry reduction to the cream cheese and used that as the filling between the layers, then decorated and covered with a lemony smooth buttercream. it was a hit!! i don’t have a scale but it still turned out fantastic using cups. baked and froze on day 1, layered &amp; crumb coated from frozen on day 2, decorated and served day 3 and it was so moist and soft and fluffy! 

my first attempt/trial run was gummy and it fell apart when i flipped it. the mistakes i made were: adding too many lemon pieces, using butter that was too warm. nailed it the second time.

Love it,it is now the familys new favorite. :)

I made this for my mom's birthday and it was divine! Like, are you kidding me? I've tried making some vegan cakes in the past with mild success but this was so great and so lemony, which was perfect for my mom, the lemon lover, and me, who might prefer vanilla but still had way too many slices because it was so good.

I had a few helpful/"don't make the same mistakes I did" tips: 

ABSOLUTELY use a kitchen scale. I bought one a year ago and all of my baking recipes have improved tenfold and they're consistent. You can get a cheap $10+ one at Wal-Mart and it is so worth it.

You'll want to start making this so much earlier than you'd think. I'd recommend doing it a day before since you'd get a lot more cooling time. It took me a long time with all the moving parts. 

I added the zest of another lemon in the cake since my lemon zester was bad and did not really give enough zest. I just used the extra lemon for lemonade, not for the cake. That meant I forgot to save lemon zest for the frosting, but even with a vanilla cream cheese frosting, the cake was still so lemony, so that wasn't overpowered.

If a knife/toothpick comes out clean but the cake isn't golden on top, take it out anyway. I added a few more minutes to get a little golden, but it made the top a little drier than the rest of the moist cake, which wasn't too bad, but I probably could've gone without those extra minutes. It might have also benefitted from leveling a bit, so if you add those extra minutes anyway, leveling might resolve the issue.

The cakes wanted to fall apart a bit when transferring to the cooling rack out of the pans, so caution is advised. Cooling in the fridge helped so much to keep it together and icing the cake was no issue. 

You might also benefit from using a simple syrup to douse the cakes and keep them moist if you refrigerate them, especially if making a day ahead. They stayed moist without it, but I only kept them in the fridge for a couple of hours.

If you've got a dishwasher, empty it before making it if the idea of that many dishes sort of seems unappealing when making this recipe. When everything was in the oven, I made my frosting and then everything went into the dishwasher no problem.

All in all, a fantastic cake that was fitting for my fantastic mom :)

Honestly had high hopes for this cake and it tasted decent but not worth spending 3 hours in the kitchen, following several tedious steps, needing multiple mixing bowls, then washing a sink full of dishes. Your simpler dessert recipes have sufficed and I will be sticking with that. Thanks anyway.

https://content.jwplatform.com/videos/CrA7FIqP.mp4

You'll go crazy for this vegan lemon cake! It’s made with the entire lemon–zest, fruit, and juice–and has that perfect sweet-yet-tart zingy flavor. With a melt-in-your-mouth texture and tender crumb, it’s a guaranteed crowd-pleaser for every special occasion.

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Incredible Vegan Lemon Cake

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