The BEST Lemon Cake 🍋 (egg-free and vegan)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-saving alternative.

Measure 3.5 cups of all-purpose flour (440 grams) using a digital scale.

Add 1/2 teaspoon of sea salt, baking powder, and baking soda to the flour.

Set the dry ingredients aside.

Prepare two 8-inch cake pans by cutting parchment paper into circles and greasing the pans with oil using a pastry brush.

Zest three large lemons and set the zest aside.

Peel the lemons, removing the white membrane and seeds, and mince the lemon flesh.

Strain any lemon juice into a bowl, collecting the minced lemon pieces in a strainer.

Massage the lemon zest into 1 1/3 cups of organic cane sugar until the sugar is moist and yellow in color.

Add 1 stick of vegan butter and an equal amount of neutral flavored oil to the lemon sugar mixture.

Mix the butter, oil, and sugar with an electric mixer on low speed, gradually increasing to medium until glossy.

Add 1/2 cup of aquafaba and mix for 30-45 seconds until foamy.

Add 3/4 cup of oat milk, 1/2 cup of vegan sour cream, and 1 tablespoon of pure vanilla extract to the mixture and mix on low speed.

Add the minced lemon pieces and lemon juice to the mixture.

Add half of the dry ingredients to the wet mixture and mix on low speed to avoid overmixing.

Switch to a silicone spatula if the batter gets too tough.

Smooth out the top of the batter in the cake pans with an offset spatula.

Bake the cakes in a preheated oven at 350°F (175°C) for 30 minutes.

Check for doneness; if there are a few dry crumbs, it's fine, but if there's liquid batter, return to the oven.

Let the cakes rest for 30 minutes on a wire rack to prevent sogginess.

Invert the cakes onto a wire rack lined with parchment paper to avoid imprinting the wire rack shape on the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens