Lemon pastries are a classic British dessert that was popular in the 19th century. Now, you can make a vegan version of this classic treat with a few simple ingredients. This vegan lemon cake is light, moist, and full of flavor. It doesn't contain eggs or other binders like cornstarch, soy flour, or tapioca starch.
Plus, it's so delicious that no one will even know it's vegan!To make the best vegan lemon cake, start by adding ¼ cup (60 grams) of lemon juice to a bowl. Make sure to squeeze the lemon and avoid adding any seeds. Then, you can use the base for a vegan Funfetti cake and add lemon zest, extract, and juice instead of apple cider vinegar. This will give the cake a distinctive lemon flavor. When it comes to the filling, you can use half the filling from my vegan lemon pie recipe with just 3 tablespoons (22 g) of cornstarch.
This will make a more delicious lemon curd made with dairy-free cream. For a gluten-free option, you can use the same recipe for a layered cake. The final cakes tend to be quite flat due to the large amount of lemon juice. To make them look more appealing, you can prepare just 50% or 75% of the recipe in a single cake pan and cover it with a simple lemon icing. Alternatively, you can make a delicious vegan cream cheese and lemon frosting with vegan butter, vegan cream cheese, powdered sugar, lemon zest, and vanilla extract. Finally, remember that lemon juice is acidic and reacts with dairy-free milk to make vegan buttermilk.
This will make your cake more tender. When storing your cake, avoid putting it in the fridge as this will draw moisture out and cause it to dry quickly.
