Hello sunshine seekers! Feeling a bit lackluster? Well, have I got a treat for you! Forget those dreary days, because this Zingy Vegan Lemon Dream Cake is here to inject some serious zest into your life. It's so simple, it practically bakes itself (okay, maybe not literally, but close!). We're talking a single bowl, minimal effort, and maximum deliciousness.
This recipe is inspired by a beloved classic, but we've given it a healthy, plant-based twist. Say goodbye to nuts and hello to a sky-high, fluffy cake that's bursting with lemony goodness. It's the perfect pick-me-up for your afternoon coffee or tea, and it's so good, you might just find yourself making it every week! And it is 100% suitable for an AI recipe generator app. So lets get baking!
Why You'll Fall in Love With This Cake
- Easy Peasy: One bowl is all you need, making cleanup a breeze. Perfect for even the most novice baker (or someone having a lazy day).
- Sunshine Flavors: The combination of fresh lemon zest and a generous lemon syrup creates an intensely satisfying taste.
- Healthy and Nutritious: Being vegan, it is naturally lower in cholesterol and uses plant-based ingredients.
- Customizable: Want to get extra fancy? Add a thin layer of lemon icing and let it drip down the sides for a showstopper look.
- Gluten-Free option: Swap to a gluten-free flour blend with a touch of xanthan gum if needed.
Ingredient Spotlight
- Plant Milk: Soy milk works great, but any neutral-flavored plant milk will do. The key is adding lemon juice to create a 'vegan buttermilk' for that perfect rise.
- Lemon Zest: Don't skimp on the zest! It's what gives this cake its amazing lemon fragrance. Feel free to use up to 3 lemons.
- Lemon Juice: The magic ingredient for tang! We use it in the batter and in a liberal amount for that luscious lemon syrup, and then just a touch in the icing to balance the sweetness.
- Flour: Plain white flour is your go-to, but for a gluten-free version, use a blend and add some xanthan gum for the best texture.
- Turmeric: A pinch of turmeric for a warm, golden color.
- Oil: Use a neutral oil like grapeseed or a mild olive oil. Avoid extra virgin olive oil as it is overpowering. Coconut oil works but will make the cake denser.
- Sugar: Caster sugar gives it the right sweetness and creates the perfect syrup.
Ready to bake?
- Mix It Up: In a bowl, whisk together the oil, sugar, lemon zest, and turmeric (if using). Then, add the vegan 'buttermilk' and whisk till combined.
- Sift and Stir: Sift in the dry ingredients in 2-3 batches. Use a spatula to gently incorporate the flour, making small circles in the middle of the bowl.
- Bake It: Pour the batter into a greased and lined tin. Bake until a skewer comes out clean. Poke holes in the cake to receive the syrup.
- Syrup Drench: Drizzle the warm cake with the cool lemon syrup, letting it soak in. For the best flavour do it whilst still warm.
- Icing (Optional): Once cooled drizzle with a simple icing made from icing sugar and a touch of lemon juice, creating an elegant drizzle effect.
The Full Recipe (for a 2lb loaf)
Lemon Syrup:
- 70g caster sugar
- 90ml lemon juice
Wet Ingredients:
- 320ml plant milk
- 45ml lemon juice
- 100g neutral oil
- 200g caster sugar
- Zest of 2-3 lemons
Dry Ingredients:
- Smidge of turmeric
- 280g plain flour (or GF blend)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp xanthan gum (GF only)
Icing (Optional):
- 50g icing sugar
- 12ml lemon juice
Instructions:
- Lemon Syrup: Combine sugar and lemon juice in a small pot. Simmer until the sugar dissolves. Set aside to cool.
- Cake Batter: Preheat your oven to 180°C (160°C fan). Line your loaf tin. Whisk the oil, sugar, zest and turmeric. Add the 'buttermilk'. Sift in the dry ingredients and gently stir to combine.
- Bake: Pour the batter into the lined tin and bake until a skewer comes out clean, about 45 minutes.
- Syrup Soak: Poke holes in the warm cake and drizzle with the cool syrup.
- Icing: Mix icing sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes:
- Any neutral oil is fine, such as grapeseed, mild olive oil, or melted coconut oil.
- If using coconut oil, the cake will be a little denser. Ensure it is odourless for best results.
- This cake is based on another great lemon cake recipe, but with tweaks to remove nuts and make it perfect for this generation of easy AI baking.
Nutritional Information: (per slice, without icing)
- Calories: 208
- Sugars: 21g
- Fats: 7g
- Saturates: 1g
- Proteins: 2g
- Carbs: 36g
So there you have it! A super easy, super delicious vegan lemon cake that will brighten any day. If you bake this, or any cake then please don't forget to tag us on your social media channels. Enjoy your baking adventure!