Ingredients
The best thing: If you want to bake the cake without egg, you don't need any unique ingredients. No artificial egg substitute, chia seeds, or particular vegan butter alternatives. Because the vegan lemon sheet cake is based on absolutely common ingredients. As a hobby baker, you actually have these ingredients at home anyway. To transform the famous lemon cake from the baking sheet into a vegan version, I followed the principle of the American wacky cakes. This wacky cake recipe tells you what this principle is all about. In a nutshell: The wacky cake on which this vegan lemon cake recipe is based, at least roughly, dates back to the Great Depression. Back then, it was hard to get ingredients like butter, or they were too expensive. So the fluffy lemon cake without egg or butter is only "accidentally" vegan, so to speak. And thus fits perfectly into today's times.
How to make the Vegan Lemon Cake
First of all, preheat the oven to 360°F/180°C and cover a small baking sheet with baking paper. Note: It is best to use an additional baking frame or place a baking frame on a large, regular baking sheet. The amount is enough for a 10*12 in / 25*30 cm square baking pan.
Continue with mixing all the dry ingredients except the sugar. Mix sugar, oil, milk(substitute), sparkling water, and lemon juice in a second bowl. Add the dry ingredients and mix everything just briefly but vigorously.
In the end, pour the dough into the prepared pan and smooth it out. Bake for about 20-25 minutes and you are ready with this vegan lemon cake!
Top Tip
The "secret" of the fluffy and moist consistency is a kind of chemical reaction: acid (in the form of lemon juice) results in the rising of a cake in combination with baking soda.
Recipe Card
Vegan Lemon Cake
Equipment
- 1 small baking sheet
Ingredients
- 450 grams (3 ⅔ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon grated lemon zest
- 250 grams (1 ⅓ cups) sugar
- 180 milliliters (⅘ cup) sunflower oil
- 100 milliliters (⅖ cups) oat milk, or soy/rice milk
- 50 milliliters (3 ⅖ tablespoons) mineral water, sparkling
- 80 milliliters (⅓ cup) lemon juice, preferably freshly squeezed
Instructions
- Preheat the oven to 360°F/180°C. Cover a small baking sheet with baking paper. It is best to use an additional baking frame. Or place a baking frame on a large, regular baking sheet. The amount is enough for a 10*12 in / 25*30 cm square baking pan.
- Mix all the dry ingredients except the sugar. Whisk together sugar, oil, milk(substitute), sparkling water, and lemon juice in a second bowl. Add dry ingredients. Mix everything just briefly but vigorously.
- Pour dough into the prepared pan and smooth out. Bake for about 20-25 minutes.
Notes
- If you like, coat the vegan lemon cake with icing. Depending on how thick you want the icing, sift about 180 grams of powdered sugar and mix with 2-3 tablespoons of lemon juice or milk (substitute) to make a very thick icing. Spread on top of the cooled cake.
- For a full-size oven-size baking sheet, I would multiply the ingredients by about 1.3, otherwise, the cake will be too flat.
Ingredient substitutions
Variations
If you are craving lemon recipes, you can find delicious alternatives to vegan lemon sheet cake on this blog. Sometimes with yogurt, sometimes without gluten, and sometimes with poppy seeds. What is your favorite alternative? I look forward to your feedback on this fluffy lemon cake without egg 🙂 .
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