Lemon Cake Recipe (vegan)

Hello little sailors!

Lemon cake – so juicy, so delicious! This recipe is easy to make and without milk, eggs or butter!

Summer is just around the corner and what would suit that better, than a refreshing, summery lemon cake? Try baking it yourself and pamper your family and friends!

Ingredients for the cake:

375g white flour

200g raw cane sugar

50g ground almonds

1 packet of baking powder

1 packet of vanilla sugar

125g vegan margarine

3 drops of vanilla extract or 1 vanilla bean

1 pinch of salt

1 egg replacement

150ml almond milk

2 lemons; skin and juice

For the frosting:

250g icing sugar/powdered sugar

3 – 4 tablespoons lemon juice or water

Anything you would like for decoration.

Preheat oven to 180°C/356°F. Before you start with the dough, prepare the lemons. Peel the skin off. After that you squeeze the juice out of them.

Now we can begin with the dough. Mix all the dry ingredients (flour, sugar, almonds, baking powder and salt) in a big bowl together. Then add the margarine and mix again.

Caramelise the peeled lemon skin with some raw cane sugar in a pan. When you are done let it cool down for a moment.

Take a different bowl and add milk, vanilla and fresh lemon juice then mix.

Now add the lemon-milk-mix to the dry ingredients. Stir until everything is smooth.

To make an „egg“:

2 tablespoons of flour

1 tablespoon of baking powder

2 tablespoons of sunflower oil

3 tablespoons of water

Mix flour and baking powder in a cup together. Then add oil and water. Stir strongly.

Add the “egg” to your dough and mix again for 1 minute.

Gently fold the caramelised lemon skin into the dough.

Grease your loaf pan with margarine or line it with baking paper and add the dough.

Bake for about 40 minutes.

After baking, remove from the loaf pan and let the cake cool down. Once cooled, you can prepare the icing. Strain the icing sugar through a sieve to prevent clumps. Mix the sugar with lemon juice or water. If you want to add some colour you can use food colouring (I mixed a few fresh strawberries in). Pour the icing over your cake.

Tip: put the cake on an elevated surface with baking paper under it to catch excess frosting.

Let it dry then decorate your cake as you like. Done!

Have fun baking and enjoy your cake! Let me know how you liked it. It’s been a while since I posted something, as I was in the middle of my finals. Sorry for that, but my finals are almost over, so I hope I can blog more regularly again.

See you soon and farewell,

Jacqui


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