Eggless Lemon Cake Loaf

Aren't citrus-y cakes just the best and so refreshing? I recently uploaded my vegan orange cake to the blog and people love it, so I thought I'd make a similar one in the form of a yummy eggless lemon cake!

Who wants a big slice? It's so light and fluffy. I hope you all enjoy it!

PREFER TO WATCH INSTEAD?

INGREDIENTS FOR THIS RECIPE

• Soy milk – Soya is the best type of milk for vegan cake recipes.

• Apple cider vinegar – All you need to do with this is mix it with the soy milk. This way you can create a vegan ‘buttermilk’.

• All-purpose flour – This is the one and only flour you’ll need for this cake recipe.

• Granulated sugar –Substitute for caster sugar if you don't have any at hand.

• Baking powder & Baking soda – Say hello to the magical leavening agents.

• Salt – I always recommend using fine sea salt!

• Rapeseed/Canola oil – These are both the same oil.

• Vanilla – Makes the cake taste even better!

• Lemons – For juicing and zest. Add both to the cake batter.

• Vegan butter block & Powdered sugar – For the buttercream.

HOW TO MAKE MY EGGLESS 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

Mix the vinegar into the plant milk until it curdles.

STEP TWO

Combine the dry ingredients in a large bowl.

STEP THREE

Next, pour in your curdled ‘buttermilk’.

STEP FOUR

Once you have poured in the vegan ‘buttermilk’, add the remaining wet ingredients to the mixture.

STEP FIVE

Now, fold your dry ingredients into the wet ones. Don’t mix at all. Just keep folding until everything is nicely combined and there are no pockets of flour left.

STEP SIX

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

STEP SEVEN

Remove the cakes 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. Patiently wait for your oven to reach the required temperature. You want it to have reached the stated temperature before you place the cake batter in the oven so that it bakes to the correct texture.
• Use two loaf pans (20cm x 10cm). This will give you two perfectly-sized cakes for the amount of buttercream in this recipe.
• Make vegan buttermilk instead of adding ingredients separately. You can make a vegan ‘buttermilk’ by mixing some apple cider vinegar with soy milk. In comparison to just plant milk, buttermilk has high acidity. This gives vegan cakes a much fluffier texture and a much better crumb. Buttermilk also helps to break down gluten.
• Instead of mixing, fold instead. Once you have added the dry ingredients into your wet ingredients don’t mix it. Many people will tell you to avoid “over-mixing”. For my cakes, I prefer to avoid mixing altogether. Get yourself a wooden spoon and delicately fold the mixture over itself until there are no pockets of flour left. This will give you a super fluffy cake so please be patient!
• Each oven is different! Yes, some ovens are quite old and some are newer so the accuracy of each one will differ. When a skewer comes out of your freshly baked cake clean, you know it is ready.

FREQUENTLY ASKED QUESTIONS

Why is my lemon cake dense?

Lemon cakes are high in acid so they need a good amount of baking powder. A baking powder deficit will result in your cake being dense, so make sure you use the amount that the recipe calls for.

Why does my lemon cake not taste like lemon?

Many lemon cake recipes only call for lemon juice but I think adding lemon zest can really enhance the flavour. Don't forget this option as it's a game changer!

HOW TO STORE MY EGGLESS LEMON CAKE LOAF

I recommend that you store this lemon cake inside an airtight container at room temperature for up to three days or in the fridge for up to 4 days instead (also in an airtight container). Do not freeze.

Print