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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Lemon Cake with Lemon Icing and Lemon Curd Drizzle

    Vegan Lemon Cake with Lemon Icing and Lemon Curd Drizzle

    0
    By Alisa Fleming on August 14, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Feeling the inflation pinch? There’s a new vegan cookbook that might capture your attention. BOSH! on a Budget was released this summer, and it boasts more than 100 recipes that use time-tested tricks to help you save money. The options range from hearty weeknight dinners to celebration-worthy sweets, like this vegan lemon cake. It’s a British-style tray cake that’s layered with sweet and tangy citrus.

    Vegan Lemon Cake with Lemon Curd Drizzle Recipe - a popular British Tray Cake made without Eggs or Dairy! Also nut-free and optionally soy-free.

    This Vegan Lemon Cake is a British Favorite on a Budget

    Henry Firth and Ian Theasby are the bestselling vegan cookbook authors behind the BOSH! book series. BOSH! on a Budget is their latest collection, with a range of comfort food like General Tso’s Tofu, Mushroom Stroganoff, Big-Batch Bolognese, Salted Caramel Sticky Toffee Pudding, and this amazingly Lemon Drizzle Traycake. It looks fancy, but uses less than 10 ingredients and is, indeed, quite cheap to make.

    What Other Pan Sizes Can I Use?

    The authors are British, so the pan sizes they use aren’t always standard options in North America. But you can use an 8×8-inch square baking dish or a 9-inch round cake pan. You can also double the recipe and bake it in a 9×13-inch baking dish, or make a two layer cake with the 9-inch round cake pans.

    How Can I Substitute the Self-Rising Flour?

    If you don’t have any self-rising flour on hand. Simply whisk 2 cups + 3 tablespoons all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt. Use this in place of the self-rising flour in this vegan lemon cake recipe.

    Do I Have to Use Oat Milk?

    No, you can use your favorite dairy-free milk beverage for baking. The authors just prefer to bake with oat milk. But most types will work just fine. I would choose a plain or unsweetened flavor.

    What Other Oils Can I Use?

    Your favorite neutral-tasting oil for baking will work just fine. Instead of vegetable or sunflower oil, we typically use extra-light olive oil (not extra-virgin) or grapeseed oil. Non-GMO canola oil is also great for baking.

    How Can I Make this Recipe Corn-Free?

    You can use arrowroot starch or tapioca starch in place of the cornstarch in the vegan lemon curd.

    Can I Use Other Citrus in this Cake?

    Why not?! If Meyer lemons are in season, I would definitely splurge on those. But you could use this recipe formula to make a vegan lime cake, grapefruit cake, or even a sweet tangerine cake. But we recommend trying it as vegan lemon cake first!

    Vegan Lemon Cake with Lemon Curd Drizzle Recipe - a popular British Tray Cake made without Eggs or Dairy! Also nut-free and optionally soy-free.

    Special Diet Notes: Vegan Lemon Cake

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. We have not tested this recipe without gluten. Just be sure to choose milk alternative and oil that suit your dietary needs.

    Vegan Lemon Sheet Cake with Lemon Curd Drizzle
     
    Print
    Prep time
    20 mins
    Cook time
    25 mins
    Total time
    45 mins
     
    Lemon drizzle is probably Britain's favorite cake. It's so popular, in fact, that we made our own lemon cakes, which you can buy in stores! It's great when you make it yourself, so here it gets a facelift in traybake form, making it easy to slice into bars and share with friends. We've taken the drizzle one step further and topped the cake with a beautifully feathered combo of classic white lemon icing and vibrant lemon curd. When life gives you lemons, make cake. And make a beautiful cake, like this one. (Please note, the Prep time is hands on time only. Allow time for the cake to cool before icing.)
    Author: Henry Firth and Ian Theasby
    Recipe type: Dessert
    Cuisine: British
    Serves: 12 servings
    Ingredients
    Lemon Sponge Cake
    • 2 lemons
    • 2¼ cups self-rising flour (see post above)
    • 1 cup superfine sugar
    • 1 teaspoon baking powder
    • 7 tablespoons oat milk
    • ½ cup vegetable or sunflower oil
    • Scant ½ cup water
    Vegan Lemon Curd / Drizzle
    • 2 teaspoons cornstarch
    • ¼ cup oat milk
    • ½ cup sugar
    • ¼ teaspoon turmeric (for color)
    Lemon Icing
    • 1½ cups powdered sugar
    • 1 tablespoon cold water
    Instructions
    Lemon Sponge Cake
    1. Preheat the oven to 320°F.
    2. Line a 6x10-inch baking dish with parchment paper. (See post above for other pan size options.)
    3. Zest the 2 lemons and cut them in half.
    4. Measure the flour, sugar, baking powder, and zest into a bowl and whisk to mix.
    5. Squeeze the juice of½ a lemon into a small bowl. Add the oat milk, and mix well.
    6. Pour the oil into the dry mixture. Add the water and the lemon oat milk. Whisk well, then tip into the dish and spread it out evenly.
    7. Transfer to the hot oven and bake for 20-25 minutes, until lightly golden and cooked through.
    8. Transfer to a cooling rack and leave to cool completely
    Vegan Lemon Curd / Drizzle
    1. Tip the cornstarch into the small pan. Add a splash of the oat milk and whisk to combine, then add the rest of the oat milk, whisking to make sure there are no lumps.
    2. Squeeze in the juice of one of the lemons, catching the seeds in your other hand. Add the sugar and turmeric.
    3. Set the pan over medium heat and whisk until thick, about 5 minutes.
    4. Tip into a bowl and let cool
    Lemon Icing
    1. Measure the powdered sugar and water into a bowl. Squeeze in the juice of the last lemon, half a drop or two at a time. Mix until smooth and the consistency of heavy cream
    Ice the Traycake
    1. If you're using a pastry bag, spoon the curd into it.
    2. Pop the cooled cake back into the oven dish. Pour over the icing and use the back of a spoon or a spatula to spread it over the cake.
    3. Working quickly so that the icing doesn't set, rotate the dish 90 degrees. Use a spoon or the pastry bag to draw lines of lemon curd about ¾-1¼ inches apart. Use the long end of a spoon or a skewer to drag the curd left and right to create a marble effect.
    4. Allow the icing to set completely (about 1 hour ).
    5. Slice and serve.
    Notes
    This recipe is reprinted with permissions from the vegan cookbook BOSH! on a Budget by Henry Firth and Ian Theasby.
    Nutrition Information
    Serving size: 1 slice Calories: 315 Fat: 9.3g Saturated fat: 1.2g Carbohydrates: 58.1g Sugar: 39.9g Sodium: 311mg Fiber: 1.1g Protein: 2.4g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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