Best 4 Vegan Lemon Genoise Cake Recipes
Indulge in the delightful flavors of our exquisite vegan lemon genoise cake, a symphony of citrusy goodness that tantalizes the taste buds. This culinary masterpiece is crafted with a moist and airy sponge cake infused with the vibrant zest of lemons, resulting in a burst of zesty freshness in every bite. Perfectly balanced in its sweetness and tanginess, this cake is a perfect treat for any occasion, whether it's a festive celebration or a cozy afternoon tea.
Additionally, we present a collection of irresistible lemon-infused recipes to complement your culinary journey. Discover the zesty delight of our lemon blueberry muffins, bursting with juicy blueberries that dance harmoniously with the tangy lemon flavor. For a refreshing twist, quench your thirst with our invigorating lemon ginger iced tea, a perfect blend of zesty lemon and spicy ginger that revitalizes the senses. And to satisfy your sweet cravings, indulge in our delectable lemon poppy seed scones, where the crunch of poppy seeds complements the citrusy burst of lemon, creating a symphony of flavors that lingers on the palate. Embark on this culinary adventure and relish the vibrant flavors of lemon in each delightful recipe.
VEGAN LEMON CAKE
Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives
Provided by Katie Siddons
Categories Afternoon tea, Dessert, Treat
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
- Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
- For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).
Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
EASY VEGAN LEMON CAKE
A deliciously lemony, milk- and egg-free cake. This vegan recipe makes enough for two 9-inch cake rounds. Fill and frost however you like.
Provided by Amanda123
Categories Lemon Cake
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round cake pans with baking spray.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Whisk sugar, margarine, soy milk, and soy yogurt together in a large bowl. Whisk in lemon juice, lemon zest, and vanilla. Add flour mixture in 2 batches, whisking well after each addition. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick or knife inserted in the center comes out clean, 32 to 35 minutes.
- Cool cakes in pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool completely before frosting, about 30 minutes.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 45.5 g, Fat 10.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 367.6 mg, Sugar 26.5 g
VEGAN LEMON CAKE
Make and share this Vegan Lemon Cake recipe from Food.com.
Provided by Smileyfroggy
Categories Dessert
Time 1h10m
Yield 20-30 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients (except sugars).
- Finely grate lemon peel and stir it inches.
- Squeeze the lemon's juice into a small bowl, mix it with the powdered sugar, and set it aside.
- Beat margarine and brown sugar and add egg replacer.
- Add flour mixture and milk to margarine mixture.
- Add vanilla.
- Pour into greased loaf pan and bake for 1 hour at 350°F.
- Let cool for at least 20 minutes.
- Invert onto a serving plate and drizzle with glaze (lemon juice and powdered sugar combination).
Nutrition Facts : Calories 133.4, Fat 4.8, SaturatedFat 0.8, Sodium 138.7, Carbohydrate 21.6, Fiber 0.7, Sugar 12.1, Protein 1.6
VEGAN LEMON CAKE
This recipe is from the Ethical Baker and is a family favorite as our family mainly consists of vegans and vegetarians. By this cake being vegan is a bit more gentle on the waistline. Try to use unwaxed lemons when possible as they are a lot nicer and cleaner to use!
Provided by Toni F.
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put flour, baking powder, sugar, and zest into a bowl and mix well before adding the oil, juice and the water.
- Mix thoroughly to make sure all is combined well.
- Pour into a lined cake tin and bake for 30 minutes until fully cooked at around 200 Celcius.
- When the cake is cool it's definitely worth making a glaze for the top, this is done by sieving the icing sugar and stirring in lemon juice until the consistency is wet enough to pour over the cake.
Tips:
- Use good quality, fresh lemons for the best flavor.
- Zest the lemons before juicing them to get the most flavor.
- Cream the butter and sugar together until light and fluffy for a finer crumb.
- Gradually add the eggs one at a time, beating well after each addition.
- Sift the flour, baking powder, and salt together before adding them to the batter.
- Fold the dry ingredients into the wet ingredients in three additions, alternating with milk.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
This vegan lemon genoise cake is a delicious and versatile cake that can be enjoyed for any occasion. It is perfect for a light and refreshing dessert, or it can be dressed up with frosting or glaze for a more special occasion. With its bright lemon flavor and tender crumb, this cake is sure to be a hit with everyone who tries it.
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