$0.812 Vegan Lemon Cake

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Oat milk adds creaminess without dairy.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

Zest three lemons using a microplane or peeler, avoiding the white part of the peel.

Cut the zested lemons in half and squeeze out the juice, aiming for around 50 g of lemon juice.

Measure out 100 g of neutral oil and 300 g of plant-based milk (soy milk used) and mix them together.

Add 250 g of plain flour, a pinch of turmeric, 6 g of bicarbonated soda, and 150 g of sugar to the wet mixture and stir until just combined.

Prepare small baking tins by oiling them and lining with baking paper, leaving overhang for easy removal.

Pour the batter into the prepared tins, filling them about 75% full.

Preheat the oven to 180°C (fan-forced) and place the tins inside.

After 10 minutes, check the cakes and make a small slit in the center to create a weak spot for rising.

Bake for a total of 20 minutes, checking with a chopstick or thermometer to ensure they are cooked through.

While the cakes are baking, prepare the lemon syrup by combining 90 g of lemon juice with 70 g of sugar in a pot over medium-low heat until dissolved.

For the icing, mix 150 g of icing sugar with 10 g of water or lemon juice in another pot over medium-low heat until dissolved.

Once the cakes are done, poke holes in them and drizzle the lemon syrup over the top, or apply icing on top instead.

Let the cakes cool to room temperature before removing them from the tins using the baking paper handles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens