Experience the refreshing zest of lemon in this sumptuous vegan lemon cake, crowned with a delightful crumble topping. This cake combines the lightness of lemon with the richness of a crumbly topping, making it not only visually appealing but also irresistibly tasty. Made with plant-based ingredients, it's a guilt-free treat for anyone looking to indulge in a vegan dessert that doesn't compromise on flavor or texture.
Why You'll Love This: Lemon lovers will rejoice in the bright, citrusy notes that permeate this cake, perfectly balanced with the sweet and crunchy crumble on top. The use of vegan ingredients ensures that this cake is suitable for a wide range of dietary preferences, making it a versatile choice for gatherings. Its moist and fluffy texture, coupled with the rich flavor of lemon, makes this cake a refreshing option for any occasion.
Perfect Occasion: This vegan lemon cake is perfect for celebrations, afternoon teas, or as a delightful finish to a family dinner. It's especially suitable for spring and summer events when the zestiness of lemon feels particularly refreshing. Whether you're hosting a vegan dinner party or just looking for a delicious dessert that everyone can enjoy, this cake is sure to impress.
Decoration Tips:
- Garnish the top of the cake with a light dusting of powdered sugar and finely grated lemon zest for an extra touch of elegance.
- Serve with a side of vegan whipped cream or a scoop of vegan lemon sorbet to complement the zesty flavors.
- Decorate with edible flowers such as lavender or small sprigs of mint for a pop of color and a hint of additional freshness.
Ingredients:
- 230 grams of all-purpose flour
- 50 grams of cornstarch
- 2 level dessert spoons of baking powder
- 1 teaspoon of baking soda
- 150 ml of plant-based milk (hot but not boiling)
- Juice and zest of 2 medium lemons
- 80 ml of sunflower oil
- Optional lemon essence (or vanilla essence)
- 80 grams of sugar
- Crumble topping: 2 tablespoons each of flour, sugar, and cold coconut oil
Instructions:
- In a large mixing bowl, combine the flour, cornstarch, sugar, baking powder, baking soda, and lemon zest.
- Add the sunflower oil, chosen essence, and lemon juice, mixing until well integrated.
- Gradually pour in the hot plant-based milk, stirring continuously until the batter is smooth.
- Pour the batter into a greased 15x7 cm baking mold.
- Prepare the crumble by mixing flour, sugar, and cold coconut oil until the mixture resembles coarse crumbs; sprinkle this over the batter.
- Bake in a preheated oven at 180 degrees Celsius for 40 minutes or until a skewer inserted into the center comes out clean.
Enjoy this spectacular vegan lemon cake with crumble topping, a treat that's as delightful to eat as it is easy to make!