Post by nana on Jul 28, 2022 20:33:14 GMT -5
I hesitated to put vegan in the title because I don’t want to turn anybody off thinking “Ugh…vegan.” But this cake is so easy and so delicious! It is absolutely NOT some pale imitation of real cake. It is addictively good!! I copied and pasted it from the website because she has so many side notes and asides. It looks much harder than it is, honestly. The hardest part is zesting the lemons. As written it is a small cake, in an 8x8 pan, although it works in an 8x10 too. I think you really should have a kitchen scale and use grams the way she says, especially if you want to make a 10x13 full size cake like I did. One can of coconut milk was almost but not quite enough to double it. Calling on High School algebra (Thank you Mr. Bumby!), I was able to figure out the proper percentage to adjust the amounts, and I don’t think I would have had the patience or time to deal with fractions of cups! My math skills will only take me so far.
It looks very long and intimidating, but it’s really not Read it through once or twice and you will be fine. I do recommend the extra lemon zest on top of the glaze. You won’t regret it!
Easy Vegan Lemon Cake
Brandi Doming
This is the easiest Vegan Lemon Cake you will ever make! It is only 6 ingredients and takes just 10 minutes prep time. It is incredibly light, fluffy, moist and amazingly, delicious!
PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins
YIELDS
16 slices
INGREDIENTS
1 3/4 cups (224g) regular white all-purpose flour (this flour is crucial to this cake)
3/4 cup + 2 tablespoons (170g) fine granulated white sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
3/4 cup + 2 tablespoons (210g) ROOM TEMPERATURE full-fat coconut milk (THIS cannot be subbed, it replaces all oil/butter and is what makes the cake light and moist, it leaves NO coconut taste) I like Thai Kitchen and Taste of Thai brands, both work great here. DO NOT use the Polar brand, it is all stabilizers and additives and not pure coconut milk.
2 1/2 tablespoons (37g) fresh lemon juice PLUS the zest of a lemon
2 teaspoons vanilla extract
LEMON GLAZE
1 cup (152g) powdered sugar
1 tablespoon (15g) fresh lemon juice
1 tablespoon (15g) non-dairy yogurt (plain or vanilla) This gives a nice tang, but if you don't have it, add 1/2 tablespoon of any creamy milk instead.
1/4 teaspoon vanilla extract
NOTE
I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way. SEE NOTES at bottom if you don't have a scale.
INSTRUCTIONS
Now this step is VERY important to the cake end result. First, make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream will separate from the water in the can. You need to scrape out all of the water and cream from the can into a blender or another bowl and either blend it until smooth or whisk very well until completely smooth and mixed (see post pics). If you do not do this first, you run the high risk of either getting too much cream or too much water and not the right mixed combo of each, will be really affect the cake's texture. Please do not skip doing this! Set aside.
Preheat the oven to 350°F (177°C) and lightly grease an 8x8 square stone baking dish. Wipe off any excess runny oil. Stone is best for a soft cake around the edges, but if you don't have one, use glass or metal, just keep an eye, as the edges will cook a bit more in these types of pans.
To a large bowl, add the flour, sugar, baking powder and salt and whisk well until mixed. Set aside.
After you have premixed the coconut milk (from step 1), add the 3/4 cup + 2 tablespoons (210 grams) to a separate bowl (weighing for best results), then add the lemon juice, lemon zest and vanilla extract. Whisk to mix and pour over the dry ingredients.
Mix the batter with a large spoon and fold in the flour, gently, from the edges of the bowl into the batter. Don't overmix. Mix until just moistened and no flour is visible. The batter will be THICK. It will seem too dry at first, but as you mix and it gets moistened, it will loosen up a bit into more of a softer batter, however, the batter will be thick. DO NOT be tempted to add more liquid or you will not get the correct, light and fluffy texture you see in the pics (or the video I shared of me making it on social media). If you weighed/measured everything correctly, your cake batter will be thick and that is correct.
Scrape all of the cake batter into the greased dish and spread out evenly and flat with the back of a spoon.
Bake for 25 minutes or until a toothpick comes out completely clean. The edges should be golden and slightly pulled away from the edges. Set to cool for 45 minutes or more before adding the glaze. The cake should be cool before glazing.
This cake is SO good on it's own, but the glaze does add another layer of moisture and the lemon flavor is MUCH more pronounced with the glaze! BUT to save on the sugar, you can do just half the glaze and drizzle it over the top instead, if desired. Add the ingredients to a small bowl and whisk for a few minutes until it's completely smooth and no lumps remain.
Pour all of the glaze over the center of the cooled cake. Use the back of a spoon or an offset spatula and spread it out evenly all over the cake. Zest some more lemon over the top for presentation and extra zing of flavor. Let the glaze firm up a bit (15 minutes or so) and then slice and serve.
NOTES
MEASURING FLOUR: As you know, I always recommend a scale for the best results, following my weights listed, but if you don't have a scale or really do not want to get one, make sure to measure your flour this way: Place the cup on the counter and spoon the flour from the bag into the cup, filling it all up, overflowing a bit and then take a butter knife and level it off. Measure the 1 cup this way and the 1/2 cup and 1/4 cup (for the 1 3/4 cup total) but since you won't be using a scale, by measuring with this spoon method, you will need 1 additional tablespoon of flour to equal the 224 grams. I tested this spooning method myself and this was exactly how I arrived to 224 grams that you need for the recipe.
Keep in mind, that even with measuring cups, they themselves can vary. This is also why some readers will have variances in weights when they try to compare, so just follow my weights listed.
It looks very long and intimidating, but it’s really not Read it through once or twice and you will be fine. I do recommend the extra lemon zest on top of the glaze. You won’t regret it!
Easy Vegan Lemon Cake
Brandi Doming
This is the easiest Vegan Lemon Cake you will ever make! It is only 6 ingredients and takes just 10 minutes prep time. It is incredibly light, fluffy, moist and amazingly, delicious!
PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins
YIELDS
16 slices
INGREDIENTS
1 3/4 cups (224g) regular white all-purpose flour (this flour is crucial to this cake)
3/4 cup + 2 tablespoons (170g) fine granulated white sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
3/4 cup + 2 tablespoons (210g) ROOM TEMPERATURE full-fat coconut milk (THIS cannot be subbed, it replaces all oil/butter and is what makes the cake light and moist, it leaves NO coconut taste) I like Thai Kitchen and Taste of Thai brands, both work great here. DO NOT use the Polar brand, it is all stabilizers and additives and not pure coconut milk.
2 1/2 tablespoons (37g) fresh lemon juice PLUS the zest of a lemon
2 teaspoons vanilla extract
LEMON GLAZE
1 cup (152g) powdered sugar
1 tablespoon (15g) fresh lemon juice
1 tablespoon (15g) non-dairy yogurt (plain or vanilla) This gives a nice tang, but if you don't have it, add 1/2 tablespoon of any creamy milk instead.
1/4 teaspoon vanilla extract
NOTE
I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way. SEE NOTES at bottom if you don't have a scale.
INSTRUCTIONS
Now this step is VERY important to the cake end result. First, make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream will separate from the water in the can. You need to scrape out all of the water and cream from the can into a blender or another bowl and either blend it until smooth or whisk very well until completely smooth and mixed (see post pics). If you do not do this first, you run the high risk of either getting too much cream or too much water and not the right mixed combo of each, will be really affect the cake's texture. Please do not skip doing this! Set aside.
Preheat the oven to 350°F (177°C) and lightly grease an 8x8 square stone baking dish. Wipe off any excess runny oil. Stone is best for a soft cake around the edges, but if you don't have one, use glass or metal, just keep an eye, as the edges will cook a bit more in these types of pans.
To a large bowl, add the flour, sugar, baking powder and salt and whisk well until mixed. Set aside.
After you have premixed the coconut milk (from step 1), add the 3/4 cup + 2 tablespoons (210 grams) to a separate bowl (weighing for best results), then add the lemon juice, lemon zest and vanilla extract. Whisk to mix and pour over the dry ingredients.
Mix the batter with a large spoon and fold in the flour, gently, from the edges of the bowl into the batter. Don't overmix. Mix until just moistened and no flour is visible. The batter will be THICK. It will seem too dry at first, but as you mix and it gets moistened, it will loosen up a bit into more of a softer batter, however, the batter will be thick. DO NOT be tempted to add more liquid or you will not get the correct, light and fluffy texture you see in the pics (or the video I shared of me making it on social media). If you weighed/measured everything correctly, your cake batter will be thick and that is correct.
Scrape all of the cake batter into the greased dish and spread out evenly and flat with the back of a spoon.
Bake for 25 minutes or until a toothpick comes out completely clean. The edges should be golden and slightly pulled away from the edges. Set to cool for 45 minutes or more before adding the glaze. The cake should be cool before glazing.
This cake is SO good on it's own, but the glaze does add another layer of moisture and the lemon flavor is MUCH more pronounced with the glaze! BUT to save on the sugar, you can do just half the glaze and drizzle it over the top instead, if desired. Add the ingredients to a small bowl and whisk for a few minutes until it's completely smooth and no lumps remain.
Pour all of the glaze over the center of the cooled cake. Use the back of a spoon or an offset spatula and spread it out evenly all over the cake. Zest some more lemon over the top for presentation and extra zing of flavor. Let the glaze firm up a bit (15 minutes or so) and then slice and serve.
NOTES
MEASURING FLOUR: As you know, I always recommend a scale for the best results, following my weights listed, but if you don't have a scale or really do not want to get one, make sure to measure your flour this way: Place the cup on the counter and spoon the flour from the bag into the cup, filling it all up, overflowing a bit and then take a butter knife and level it off. Measure the 1 cup this way and the 1/2 cup and 1/4 cup (for the 1 3/4 cup total) but since you won't be using a scale, by measuring with this spoon method, you will need 1 additional tablespoon of flour to equal the 224 grams. I tested this spooning method myself and this was exactly how I arrived to 224 grams that you need for the recipe.
Keep in mind, that even with measuring cups, they themselves can vary. This is also why some readers will have variances in weights when they try to compare, so just follow my weights listed.