Vegan Lemon Cake Take 2 Thermomix Recipes

VEGAN LEMON CAKE

Steps:

• Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
• Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
• Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
• Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
• Frost the cooled cakes and decorate with lemon zest.

VEGAN LEMON DRIZZLE CAKE- THERMOMIX

Steps:

• Turn on the oven to 180ºC. Line a loaf pan (mine is 9"x5"x3") with baking paper.
• Pour the soy milk and vinegar together. Allow it time to sit and curdle - this is vital for making the cake rise properly.
• Take the lemons and roll them on a cutting board - this loosens up the delicious juice inside. Zest both lemons into a small bowl. Add the juice of one lemon to the zest. Reserve the juice of the other lemon for later - it will be used for the drizzle icing.
• Place the oil and sugar in the TM bowl. Add the tablespoon of egg replacer powder to the curdled soy milk. Whisk to combine.
• Pour the lemon juice with zest and the curdled milk mixture into the TM bowl. Mix 10 seconds/speed 5. Check to make sure the sugar has dissolved, if not mix again for a few seconds.
• Add the flour to TM bowl. Mix 10 seconds/speed 4.
• Scrape down sides, add the baking powder and mix 10 seconds/speed 4.
• Pour into prepared pan and bake for 40-50 minutes or until golden brown. DON'T remove from pan yet.
• In a small bowl mix the remaining lemon juice and the 75 grams sugar. Using a toothpick make tiny holes all over the top of the cake. Pour the lemon/sugar mixture over all and allow to sink inches Leave the cake in the pan for 25 minutes.
• Remove to a serving plate and allow to continue to cool.

VEGAN LEMON CAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
• Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
• For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

EASY VEGAN LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round cake pans with baking spray.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Whisk sugar, margarine, soy milk, and soy yogurt together in a large bowl. Whisk in lemon juice, lemon zest, and vanilla. Add flour mixture in 2 batches, whisking well after each addition. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick or knife inserted in the center comes out clean, 32 to 35 minutes.
• Cool cakes in pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool completely before frosting, about 30 minutes.

VEGAN LEMON CAKE - TAKE 2 - THERMOMIX RECIPE

Steps:

• Grease and line an 8 inch spring-form pan with baking paper. Preheat oven to 180º Celsius.
• In a small bowl, whisk together 6 tablespoons of lemon juice with the egg replacer powder. Set aside.
• Place lemon zest, 2 tablespoons of lemon juice, oil and brown sugar in TM bowl. Mix 10 seconds/speed 5. Scrape down sides. Mix 10 seconds/speed 5.
• Add the almond milk, vanilla and reserved egg replacer mixture to TM bowl. Mix 10 seconds/speed 4.
• Add flour and salt to TM bowl. Mix 20 seconds/speed 4. While mixing, add the baking powder through the hole in the lid.
• Pour into prepared pan.
• Bake 50-60 minutes at 180º C.