Mild, tender, and oh-so-lemony, this vegan lemon cake is spectacular but simple – and can certainly grow to be a brand new oil-free dessert favourite. Make it extra celebratory for Mom’s Day or Easter drizzled with Almond-Maple Sauce or Candy Potato Caramel.
As a lot as I really like this cake recipe (and likewise this cake and this cake)… I’m completely smitten with this luscious lemon cake. It’s such a aromatic and moist vegan cake, it’s arduous to imagine that it’s dairy-free, egg-free, and oil-free.
This recipe is from my Sweets Version of the Let Them Eat OIL-FREE Vegan ebooks. In the event you aren’t aware of these ebooks, you’ll be able to examine them right here.
I needed to share one among my favourite recipes from the sweets assortment. In the event you’re going to select up both book, you’ll be able to take pleasure in a reduction of 20% off utilizing code DREENA20 at checkout on my books web page.
And this vegan lemon cake is one among my favorites!
How To Make this Vegan Lemon Cake
What makes this recipe particular is the method. It’s not simply lemon juice or lemon zest within the cake. Moderately, the total lemons are boiled after which blended into the moist elements.
But it’s nonetheless a easy course of and recipe. Put together pan and the dry elements whereas boiling the lemons. As soon as the lemons are prepared, permit to chill sufficient to slice and take away any seeds (plus trim robust ends) after which mix with the opposite moist elements. Mix moist and dry elements and bake. Whereas cooling, put together both the Almond-Maple Sauce (recipe follows) or, the Candy Potato Caramel sauce (additionally within the Let Them Eat Oil-free Vegan Sweets book).
The end result? Zesty full lemon taste in a young cake with a moist crumb.
Toppings: Almond-Maple Sauce or Candy Potato Caramel Sauce
I supply two toppings for this cake. The primary is the ‘authentic’ topping that I had in LTEV (nonetheless, as with all of the recipes in my LTEV oil-free ebooks, I’ve revised them.) It’s an almond-maple sauce made with nut milk, including some mild sweetness and aromatic seasoning.
The second topping is a NEW candy potato caramel sauce. As with most of my candy potato recipes, this sauce makes use of leftover batch-cooked candy potatoes, blended with a couple of elements to create a luscious, wholesome caramel sauce.
After all one can find many different methods to take pleasure in this caramel sauce past this oil-free vegan lemon cake. Attempt it on non-dairy ice cream, or drizzled on vegan yogurt or oatmeal, or as a dipping sauce for sliced apples.
A lot of you could have already picked up a replica of the LTEV oil-free ebooks, so you will discover this candy potato caramel within the “sweets” version. If you wish to buy these ebooks, hyperlink by right here and use code DREENA20 for a full 20% low cost.
What’s subsequent? The recipe! Let’s get to this deliciously moist, fabulously tasty oil-free vegan lemon cake. I hope you benefit from the recipe.
Please share within the feedback the way you served this cake, which sauce you used, and the way you loved it. x Dreena
Lemony Luscious Almond Cake with Almond-Maple Sauce
I forgot simply how good this cake was till I revisited to retest the oil-free model. So let me simply say that this cake is actually good. Now that I’ve rediscovered it, it’s a cake that I’m placing in my ‘high’ cake recipes. It’s essential to do this one, and both pair it with the unique almond-maple sauce, or my new favourite – the Candy Potato Caramel Sauce!
Directions
Cake
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First place the lemon(s) complete (don’t minimize, prick, or peel) in a small saucepan and canopy with water. Carry to a boil, then cut back warmth and let simmer, partially coated, for about quarter-hour. Take away lemon(s) and let cool sufficient to deal with.
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Whereas making ready the lemons, preheat oven to 350 levels, and put together a 9” springform pan (works finest for this cake).with strips of parchment. It’s also useful to wipe a smidgen of oil on the underside and sides of the pan, but when you don’t want to do that, line with strips of parchment.
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Add dry elements (flour, almond meal, sugar, baking powder, baking soda, and salt) to a mixing bowl.
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In a blender, add the nut butter, milk, maple syrup, and vanilla. Then, holding the lemons over a small bowl (to catch any juices), minimize the lemons in half. Take away any seeds from the lemon and discard, and trim any stem off the lemon(s). Add the entire lemon (and any juices that got here out when slicing) to your blender. Puree combination till very clean.
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Add this blended combination to the dry, and stir by till simply properly mixed.
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Switch combination to ready springform pan and place in preheated oven. Bake for 30-33 minutes, or till a toothpick inserted within the centre comes out clear. Let cool on a cooling rack.
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Put together Almond-Maple Sauce (recipe follows) or the Candy Potato Caramel Sauce (recipe in Let Them Eat Oil-Free Vegan book).
Almond-Maple Sauce (makes about 1 1/2 cups) (see word)
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In a small saucepan, add all elements besides nutmeg and whisk by. Carry to a boil over medium-high warmth, let boil simply briefly.
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Take away from warmth, and let sauce cool to room temperature or you’ll be able to absolutely chill. The sauce will thicken with cooling.
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Drizzle sauce over cake and serve.
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See word for Candy Potato CARAMEL Sauce topping.
Notes
Nut Butter Observe: Macadamia nut butter works finest on this recipe. It isn’t as dense/thick as different nut butters.
Candy Potato Caramel Sauce: If you wish to strive the Candy Potato Caramel, hyperlink by to select up my LTEV sweets book. Use code DREENA20 for a full 20% low cost!
