Friday, 6 June 2014

Vegan Lemon Cake

Uni days are gone, but the friendships remain!


Last Tuesday, the Bad Boys from my class had a Futsal match at uni and as a token of friendship, on the Eve, I decided to bake a small Lemon Cake!


Only that I was too tired then, and postponed the baking time for the morning!
And guess what, in the morning I realised I had no eggs at all! I already was late, had no recipe at all to follow and to top it off, no eggs!


What a dilemma!


So I came up with this recipe! A very, very easy recipe, but in the beginning honestly, I was doubtful of what it would turn out into!!! 
Especially when I saw the batter had begun to fizz with the addition of the lemon juice!


I was like asking myself... Are you not onto a food poisoning mission!?


Sigh!


Dug all the Chemistry notes in my head and realised what the reaction was about! And thanks to Google for confirming it with an equation...duh!


However, my biggest sigh of relief was;


At the end of the baking, .... a beautifully moist cake? No no no! When everybody appreciated the cake!
It only seemed, then, that each and every ingredient was right in its place!  


You'll never believe how delicious this Vegan Lemon Cake is,
until you bake it and impress everybody!


It came out deliciously moist, the lemon flavour would subtly pop in your mouth, it was rightly balanced!


Giving myself a pat on the back right now! Well-deserved, Reva! Ha!


You can pat your back too!!
Get on your apron and head in the kitchen right now!
Half an hour later, (bar the cooling time!) impress everybody!



Equipment:
  • 6-inch Round Baking Pan / Oven
  • Measuring Cups and Spoons
  • Hand Whisk
  • Cooling Rack

Ingredients:
  • 3/4 Cup of Cake Flour
  • 1/4 Cup of Sugar
  • 1/2 Cup of Lukewarm Water
  • Zest of 1 Lemon
  • 3 Tbsp of Lemon Juice
  • 3 Tbsp of Oil
  • 1/2 Tsp of Cider Vinegar
  • 1/2 Tsp of Baking Powder
  • 1/2 Tsp of Baking Soda
  • 1/2 Tsp of Vanilla Extract
  • Pinch of Salt

Method:
  • Preheat oven to 180˚C. Grease and flour a 6-inch round cake pan.
  • In a bowl, sift all the dry ingredients - cake flour, sugar, baking soda, baking powder, salt and lemon zest, and give it a gentle mix. (You do not want a flour facial!!)
  • Add the lukewarm water to the dry ingredients, followed by the oil, the cider vinegar, the vanilla extract, and finally the lemon juice. Mix with a whisk but sure you do not over-mix the batter. (See Notes 1 & 2)
  • Pour the batter into the prepared cake pan. 
  • Bake for 30 minutes (middle rack) or until a skewer inserted in the center comes out clean.
  • Remove from the oven, and cake pan let cool onto a cooling rack.

Notes:
  1. When you will add the lemon juice, the batter will start to fizz up. This happens because of the reaction between the lemon juice (citric acid) and the baking soda (salt). It is a totally safe reaction.
  2. You will notice the batter is pretty loose. It is totally fine, just don't worry about it!

9 comments:

  1. Wow that's one yummy moist crumbly cake... Lemon flavor is always welcomed in summers :-)

    ReplyDelete
  2. That looks amazing!! Hand over a slice, will you?

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  3. That looks deliciously fresh! Pass me a slice will you?

    ReplyDelete
  4. that does looks really soft and crumbly...

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  5. Yummy yummy cake.....wanna have a portion......

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  6. looks yummy .can we substitute with whole wheatflour.

    ReplyDelete
    Replies
    1. Usha! You totally can subsitute to using wheat flour but I'm afraid it will slightly alter the taste. If you're used to it go ahead and let me know how it turns out!

      Delete
  7. Hi RevA

    May I know if I can omit the lemon if I just want a nice butter cake without eggs?

    ReplyDelete
  8. Hello,

    The cake in the picture looks like a loaf..rather than round cake!

    ReplyDelete

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