Have you ever tried a chocolate lemon cake before? Although unconventional, they are so amazing! If you're a lemon cake super fan, you should totally try my eggless lemon cake loaf which is one of my favourites.
Whether it's lemon meringue pie or even homemade lemonade, you just can't beat a good old lemon-flavoured treat. I can't wait to hear about your feelings about the lemon-chocolate combo. Enjoy!
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INGREDIENTS FOR THIS RECIPE
- Soy milk – This plant milk gives great results when baking eggless cakes.
- Apple cider vinegar – Mix it into the soy milk to create your vegan ‘buttermilk’.
- All-purpose flour – This is the best type of flour for this recipe.
- Granulated sugar – Caster sugar is also suitable, if you'd prefer it.
- Baking powder & Baking soda – The two important leavening agents that you'll need to make your cake.
- Salt – Fine sea salt is best for my cake recipes.
- Rapeseed/Canola oil – These are both the same thing.
- Vanilla Extract – Increases the flavour of your cake.
- Lemons – Zest and juice them before adding to the cake batter.
- Vegan butter block & Powdered sugar – For the buttercream.
- Cocoa Powder - Add this to your buttercream.
HOW TO MAKE MY VEGAN CHOCOLATE LEMON CAKE LOAF
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP BY STEP INSTRUCTIONS
Add the vinegar to the soy milk and mix. Wait until it curdles.
To a large mixing bowl, add all of your dry ingredients. Make sure that they are combined.
Next, pour the vegan 'buttermilk' into the dry mixture.
Add in all of the remaining wet ingredients.
Now, fold your dry ingredients into the wet ones. Don't mix at all. Keep folding until the mixture is combined and there are no more pockets of flour.
Next, equally pour the folded cake mixture into the two greased cake pans. Bake them in a preheated oven for 20 minutes.
Remove the cake halves from the oven and allow them to cool completely.
For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.
TIPS FOR MAKING AN EGGLESS CAKE
- Pre-heat your oven for at least 15-20 minutes before you start baking. Make sure that your oven has already reached the temperature that the recipe calls for. After all, we want our eggless chocolate lemon loaf cake to have the best possible texture.
- Use two loaf pans (20cm x 10cm). You will end up to two cake halves. Spread buttercream on the flat sides of the cakes.
- Make vegan buttermilk instead of adding ingredients separately. In order to make an easy, delicious vegan ‘buttermilk’ all you need to do is mix apple cider vinegar into soy milk. That's it! Vegan buttermilk has lots of acidity and therefore, this gives an eggless cake a light texture. Buttermilk also breaks down gluten.
- Instead of mixing, fold instead. Don't over mix your batter. This will give the cake a dense texture. I always fold the mixture gently over itself until there are no flour pockets. Please be patient during this step.
- Each oven is different! Some ovens will display inaccurate temperatures. If I had an older oven, one trick I would use is the toothpick trick. Put one into your cake when you think it might be ready. If the toothpick comes out clean, it can come out.
FREQUENTLY ASKED QUESTIONS
WHY IS MY LEMON CAKE BITTER?
If you don't like bitter cakes, add something sweet to the cake to counteract the taste. A bitter taste can also be because of too much baking powder or baking soda being added.
WHY DID MY LEMON CAKE SINK?
This usually happens when an oven door is opened before the cake has set.
HOW TO STORE MY EGGLESS LEMON CAKE LOAF
It is highly recommended that you store the vegan lemon cake inside an airtight container at room temperature for up to three days. This keeps the cake fluffy. If you wish, you can refrigerate your cake for up to 4 days (also in an airtight container). Please don't freeze your cake.
Eggless Lemon Cake Loaf With Chocolate Buttercream
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 200 g all-purpose flour sifted
- 150 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml rapeseed/canola oil
- 1 teaspoon vanilla extract
- 50 ml freshly squeezed lemon juice* see notes
- Zest of 2 medium lemons
For the chocolate buttercream:
- 225 g vegan butter block* see notes
- 240 g powdered sugar* see notes
- 35 g cocoa powder
- Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil, vanilla, lemon juice & lemon zest. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
- Equally divide the cake batter between the two greased loaf tins and bake in the centre of the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
- Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick.
- Now add the cocoa powder. Mix until it is fully combined within the buttercream.
- Spread half of your chocolate buttercream in between the cake halves and spread the other half on top. Enjoy!
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
- Not all powdered sugar is vegan. Be sure to check.
- Please use freshly squeezed lemon juice in this recipe instead of anything artificial.