Embrace a burst of floral brightness and zesty charm with this Vegan Lemon Lilac Cake Recipe—a delightful plant-based treat that perfectly balances tangy lemon and fragrant lilac syrup in every moist, fluffy bite. Whether you’re baking for a special occasion or a sweet everyday indulgence, this cake brings sunshine to your table with its beautiful flavor and vibrant personality. Get ready to impress your friends and family with a dessert that’s as lovely to look at as it is to savor.
Ingredients You’ll Need
The ingredients here are wonderfully simple yet essential to achieving the perfect texture and delicate flavor of this cake. Each element plays its part, from the all-purpose flour setting a tender crumb to the lilac syrup adding a subtle, enchanting floral note that elevates this Vegan Lemon Lilac Cake Recipe to something truly magical.
- All-purpose flour: The backbone that gives the cake its soft and sturdy structure.
- Baking powder: Helps the cake rise light and fluffy.
- Baking soda: Works alongside the lemon juice to provide a gentle lift.
- Salt: Balances sweetness and enhances overall flavor.
- Granulated sugar: Sweetness that complements the citrus and lilac notes perfectly.
- Unsweetened applesauce: A moistening substitute for eggs, keeping the cake vegan and tender.
- Almond milk: Adds creaminess while keeping the cake plant-based.
- Lemon juice: Brings a bright citrus zing that wakes up the flavor.
- Lemon zest: Intensifies the fresh lemon aroma and taste.
- Lilac syrup: Provides a delicate floral sweetness that makes this recipe stand out.
- Vanilla extract: Rounds out the flavor with warm, comforting notes.
- Vegetable oil: Locks in moisture for a soft crumb.
- Ground flaxseed: Combined with water to create a vegan egg replacement that binds the cake together.
- Water: Used to activate the flaxseed and form that perfect egg substitute.
- Vegan butter: Essential for a luscious, creamy frosting.
- Powdered sugar: Sweetens and thickens the frosting to a dreamy consistency.
How to Make Vegan Lemon Lilac Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C) to get the perfect baking environment. Lightly grease and flour two 8-inch round cake pans. This step ensures your cakes will pop out easily after baking without sticking and keeping their beautiful shape intact.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This combination creates the foundation for your cake’s tender, springy texture, helping it rise beautifully and bake evenly.
Step 3: Prepare Wet Ingredients
In a large bowl, combine granulated sugar, applesauce, almond milk, lemon juice, lemon zest, lilac syrup, vanilla extract, vegetable oil, and the flaxseed-water mixture. This delicious blend brings together the moisture, sweetness, and distinctive flavors that define this Vegan Lemon Lilac Cake Recipe.
Step 4: Make the Flaxseed “Egg”
Whisk the ground flaxseed and water in a small bowl and let it thicken for a few minutes. This simple plant-based alternative to eggs adds moisture and helps hold the batter together without compromising any vegan goodness.
Step 5: Combine Wet Ingredients Thoroughly
Mix the wet ingredients until smooth and evenly blended, ensuring the lemon and lilac flavors are wonderfully incorporated throughout the batter. This creates a harmonious base ready for the dry ingredients to join.
Step 6: Incorporate Dry Ingredients
Slowly add the dry mix into the wet ingredients, folding gently until you have a smooth, lump-free batter. Be careful not to overmix, preserving the cake’s soft crumb texture.
Step 7: Fill the Cake Pans
Divide the batter evenly between your prepared pans and spread it out to the edges with a spatula. This even distribution helps both cakes bake uniformly for perfect layers.
Step 8: Bake to Perfection
Bake for 25-30 minutes, checking doneness by inserting a toothpick in the center—it should come out clean when the cakes are ready. The interior will be light and spongy, full of nuanced lemon and lilac aromas.
Step 9: Cooling Time
Let the cakes cool in their pans for about 10 minutes. This rest helps them firm up enough to transfer without breaking, a critical step to maintain their stunning appearance.
Step 10: Remove and Continue Cooling
Carefully move the cakes onto wire racks to cool completely. Patience here ensures the frosting won’t melt or slide off, giving you a flawless finish.
Step 11: Prepare the Frosting
Cream vegan butter and powdered sugar until fluffy and smooth. This luscious base will carry the tangy and floral notes beautifully.
Step 12: Add Flavor to Frosting
Beat in lemon juice and lilac syrup until the frosting is light, aromatic, and perfectly balanced between sweet and tart, echoing the flavors in the cake.
Step 13: Frost the First Layer
Spread a generous layer of frosting on one cooled cake layer, setting a creamy stage for the top layer to nestle gently.
Step 14: Complete the Cake
Place the second cake on top and cover the whole cake with frosting. Smooth the sides and top for a beautiful, polished look that’s as inviting as it is delicious.
Step 15: Final Touches
Decorate with extra lemon zest or delicate lilac flowers for a stunning presentation that’s perfect for any celebration or afternoon tea.
How to Serve Vegan Lemon Lilac Cake Recipe
Garnishes
A sprinkle of fresh lemon zest or a few edible lilac flowers beautifully complements this cake. These simple garnishes highlight the flavors already in the cake and make it visually irresistible.
Side Dishes
Pair this cake with a fresh berry compote or a light, fruity invigorating tea to elevate your dessert experience. These additions complement the floral and citrus notes without overpowering them.
Creative Ways to Present
Consider serving individual slices with a dollop of coconut whipped cream and a sprig of mint for a refreshing twist. Presenting the cake on a beautiful cake stand with fresh lilac sprigs nearby brings a charming and elegant vibe to your table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Lemon Lilac Cake Recipe refrigerated in an airtight container for up to three days to maintain freshness and moistness. Proper storage preserves the delicate balance of flavors and ensures your cake stays as delightful as the first slice.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to two months. For best results, thaw them in the refrigerator overnight before frosting and serving.
Reheating
Since this cake is best enjoyed cool or at room temperature, simply let frozen slices thaw fully before serving. Avoid microwaving as it can change the texture and melt the frosting.
FAQs
Can I substitute the lilac syrup with another floral syrup?
Yes, you can use syrups like lavender or elderflower, but they will slightly change the flavor profile. Lilac syrup provides a unique floral note that pairs perfectly with lemon in this cake.
Is there a nut-free alternative to almond milk for this recipe?
Absolutely! You can substitute almond milk with oat, soy, or rice milk without affecting the texture or flavor significantly.
Can I use fresh lilac flowers instead of lilac syrup?
Fresh lilac flowers have a wonderful aroma but are less concentrated. Using syrup ensures consistent flavor and sweetness, though a few fresh petals can be used as a garnish.
How do I ensure the cake stays moist?
Make sure not to overbake and use the applesauce and oil precisely. Also, keep the cake covered or wrapped when storing to retain moisture.
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend and double-check that your baking powder and baking soda are gluten-free for a safe swap.
Final Thoughts
There’s something truly special about this Vegan Lemon Lilac Cake Recipe that will brighten any day with its tender crumb and enchanting flavors. Whether you’re treating yourself or impressing friends, this cake is a warm hug of citrus and floral bliss. Give it a whirl in your kitchen—you’ll find it quickly becomes a new favorite you’ll want to make again and again.
Print
Vegan Lemon Lilac Cake Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 30m
- Total Time: 0h 50m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Lemon Lilac Cake is a fragrant and moist dessert perfect for spring or any time you crave a light, floral-flavored treat. Made without eggs or dairy, it uses wholesome ingredients like applesauce and flaxseed as egg substitutes, along with fresh lemon juice and zest for a bright citrus flavor complemented by delicate lilac syrup. The cake is topped with a smooth vegan lemon-lilac frosting, making it a delightful plant-based option for celebrations or everyday indulgence.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon lilac syrup
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 tablespoon ground flaxseed
- 3 tablespoons water
Frosting
- 1/2 cup vegan butter
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lilac syrup
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and lightly grease and flour two 8-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Prepare flaxseed mixture: In a small bowl, whisk the ground flaxseed with water and let it sit for a few minutes until it thickens, creating a flax egg substitute.
- Combine wet ingredients: In a large bowl, mix granulated sugar, applesauce, almond milk, lemon juice, lemon zest, lilac syrup, vanilla extract, vegetable oil, and the flaxseed mixture. Stir thoroughly until smooth.
- Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing gently to avoid lumps and ensure a smooth, uniform batter.
- Fill pans: Divide the batter evenly between the two prepared cake pans, spreading it out evenly to the edges with a spatula.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool in pans: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes to firm up.
- Transfer to rack: Carefully remove the cakes from the pans and place them on a wire rack to cool completely before frosting to prevent melting.
- Make frosting: In a medium bowl, cream together the vegan butter and powdered sugar until light and fluffy.
- Add flavor to frosting: Mix in the lemon juice and lilac syrup, then beat until the frosting is smooth and airy.
- Frost first layer: Spread a layer of frosting evenly over one cooled cake layer using a spatula.
- Assemble cake: Place the second cake layer on top of the frosted layer.
- Frost entire cake: Spread the remaining frosting generously over the top and sides of the cake for a smooth finish.
- Decorate and serve: Optionally, garnish with extra lemon zest or edible lilac flowers for a beautiful presentation before serving.
Notes
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting and sliding off.
- Adjust the amount of lilac syrup if you prefer a more or less floral flavor.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, but adjust liquid as needed.
- Store the cake covered in the refrigerator for up to 4 days; bring to room temperature before serving for best flavor.
- The flaxseed-water mixture acts as an egg replacer to keep this cake vegan and moist.
