Vegan Lemon Cake


The cake has a lovely balanced flavor of lemon and is neither too sweet nor too tangy, and with just a hint of flavor from the olive oil. This is Italy in a nutshell, if you ask me ;).

The traditional lemon and olive oil cake comes from southern Italy and includes eggs, but in this vegan version you can’t notice that there aren’t any eggs at all!

Ingredients:


  • 2 cups of flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup sugar
  • zest of a lemon
  • ½ cup olive oil
  • 1 ½ tbsp water
  • 1 cup soy yoghurt
  • 1 tsp vanilla powder (optional, can be substituted with vanilla essence)
  • ¼ cup lemon juice
  • 50 g (1.76 oz) vegan butter, melted
  • Lemon Glaze
  • 1 cup icing sugar
  • 1 ½ tbsp lemon juice
  • 1 tbsp water

Instructions:


  1. Preheat the oven at 160°C/320F. Grease a bread form and line the inside with a baking sheet or breadcrumbs.
  2. Sift the flour in a bowl and combine with baking powder, baking soda, vanilla powder, salt, lemon zest and sugar.
  3. Get full recipe==>>sofiavonporat.com

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