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
Scale
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.
