Vegan Lemon Cake Recipe:
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup unrefined sugar
2 tsp baking powder
1/3 cup + 1 tablespoon vegetable oil
Zest of 1 lemon
Juice of 1 lemon
150 ml cold water
Instructions:
Preheat your oven to approx. 175°C (350°F). Grease and flour a loaf pan.
In a large mixing bowl, combine the all-purpose flour, sugar, and baking powder. Mix well.
Gradually add the wet ingredients to the dry ingredients, oil, lemon zest, lemon juice, and cold water, stirring continuously until you have a smooth batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake has cooled, you can optionally dust it with powdered sugar or frost it with a vegan lemon glaze.
Simple vegan lemon glaze
To make a simple vegan lemon glaze, mix 1 cup of powdered sugar and 2-3 tablespoons of lemon juice until you have a smooth, pourable consistency. Drizzle the glaze over the cooled cake.
Consider decorating the cake with thin slices of lemon, edible flowers, or a sprinkle of chopped nuts. Arrange lemon slices on top of the cake or around the edges for a citrusy touch. Edible flowers not only add color but also a delightful floral essence. Alternatively, a sprinkle of chopped nuts, such as almonds or pistachios, provides a lovely texture contrast. Get creative and make your vegan lemon cake a feast for both the taste buds and the eyes!
Vegan shortbread biscuits
Ingredients:
2 1/2 cups all-purpose flour
3/4 cup powdered sugar
1 1/4 cups vegan butter, softened
1/4 cup vegan chocolate chips (optional)
Instructions:
Preheat your oven to approx. 160°C (325°F) and line a baking sheet with parchment paper (most probably you need to use it two or three times, depending on the size of your baking sheet.
In a large mixing bowl, add the all-purpose flour and powdered sugar.
Add the softened vegan butter and cream them together using a hand mixer or a stand mixer until the mix looks soft and crumbly.
Use your hands to squeeze the mix to form a ball.
Cut one-third of the dough and set aside.
Transfer the dough to a parchment paper and sprinkle with a little flour (both underneath and above the dough).
Cover it with another piece of parchment paper and roll it evenly until the whole dough has the same thickness.
Cut your biscuits with your favourite cutters (here are some examples!).
To the small dough portion, add the vegan chocolate chips and mix until they are evenly distributed throughout the dough.
Repeat the process with the chocolate chip shortbread dough.
Place the cookies on the prepared baking sheet, leaving some space between each cookie.
Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Otherwise, they might break.
Enjoy your shortbread biscuits with a cup of your favourite drink!
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