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    Home » Recipes » Baking Recipes

    Published: Sep 14, 2022 · Modified: Sep 27, 2022 by DJ · This post may contain affiliate links · 1 Comment

    Eggless Lemon Cake Loaf With Chocolate Buttercream

    Jump to Recipe·Print Recipe

    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!

    PREFER TO WATCH INSTEAD?

    INGREDIENTS FOR THIS RECIPE

    The ingredients that you need in order to make my chocolate lemon cake.
    • 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.
    A close up shot of my chocolate lemon cake, filled with creamy frosting.

    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

    STEP ONE

    Add the vinegar to the soy milk and mix. Wait until it curdles.

    An aerial shot of curdled soy milk.

    STEP TWO

    To a large mixing bowl, add all of your dry ingredients. Make sure that they are combined.

    A shot of the dry ingredients, mixed.

    STEP THREE

    Next, pour the vegan 'buttermilk' into the dry mixture.

    A photo of the curdled soy milk being added to the dry ingredients.

    STEP FOUR

    Add in all of the remaining wet ingredients.

    A shot of the remaining wet ingredients, now added to the bowl.

    STEP FIVE

    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.

    The dry ingredients being folded into the wet.

    STEP SIX

    Next, equally pour the folded cake mixture into the two greased cake pans. Bake them in a preheated oven for 20 minutes.

    A photo of the eggless chocolate lemon cake batter in the cake pans.

    STEP SEVEN

    Remove the cake halves from the oven and allow them to cool completely.

    A shot of the eggless chocolate lemon cake after being in the oven for 20 minutes.

    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.
    A photo of a full loaf of my chocolate lemon cake with lots of chocolate buttercream in the centre.

    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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A close up shot of my chocolate lemon cake loaf. The front of the cake has been sliced so that you can see the thick layer of chocolate buttercream inside.

    Eggless Lemon Cake Loaf With Chocolate Buttercream


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 40 minutes
    • Yield: 1 Cake 1x
    • Diet: Vegan
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    Description

    Welcome to lemon cake heaven - with a twist! Have you ever tried a chocolate lemon cake? If no, it's time to try it for yourself .


    Ingredients

    Units Scale

    For the cake:

    • 200ml soy milk
    • 1 teaspoon apple cider vinegar
    • 200g all-purpose flour (sifted)
    • 150g granulated sugar
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 50ml rapeseed/canola oil
    • 1 teaspoon vanilla extract
    • 50ml freshly squeezed lemon juice* (see notes)
    • Zest of 2 medium lemons

    For the chocolate buttercream:

    • 225g vegan butter block* (see notes)
    • 240g powdered sugar* (see notes)
    • 35g cocoa powder

    Instructions

    Lemon Cake:

    1. Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside. 
    2. 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.
    3. To a large mixing bowl, add the flour, sugar, baking powder, baking soda & salt. Mix well. 
    4. 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! 
    5. 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. 
    6.  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.

    Chocolate buttercream:

    1. Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
    2. 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. 
    3. Now add the cocoa powder. Mix until it is fully combined within the buttercream.
    4. Spread half of your chocolate buttercream in between the cake halves and spread the other half on top. Enjoy!

    Notes

    • 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. 
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Lemon Cake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 465
    • Sugar: 49 g
    • Sodium: 611.9 mg
    • Fat: 18.8 g
    • Carbohydrates: 73.7 g
    • Protein: 4.4 g
    • Cholesterol: 0 mg

    Keywords: lemon cake, vegan cakes, vegan bakes, chocolate buttercream, loaf cake, vegan baking

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Reader Interactions

    Comments

    1. Anonymous says

      January 07, 2023 at 6:23 pm

      😍😍😍

      ★★★★★

      Reply

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