Vegan Lemon Cake

januar 09, 2017

There was a time when I read blogs every day and it was a very nice time. I never got to know most of the bloggers I admire so much, but I often feel like we're friends, I take the time to comment on their posts or even drop them a note, I am genuinely happy when they succeed or have a baby, I buy their books and dream about attending their workshops.

One of the bloggers I admire most is Molly Wizenberg of Orangette, which was also one of the first blogs I started following. Her first book, Molly Wizenberg: A Homemade Life, is one of my favorite books, and not only cookbooks but books in general. Her style is just beautiful, and she is an extremely well-read woman. Her life seems fabulous (she reads The New Yorker and attends pottery workshops while running a family business and being a mom), but she always down to earth.

I also love her book because it's filled with vegetarian recipes. That's probably due to her husband being vegetarian. So that makes it a very useful book for me. Lemon cake has a special place in her book because that's the recipe that brought her together with her husband (who was just a reader of her blog when she posted the recipe! How romantic is that? Way better than Tinder, heh?). This is a classic French recipe with lots of eggs but it surprisingly doesn't feature butter. :) I didn't think I could successfully veganize it, but then I thought of a magical ingredient - chickpea. I'm pretty sure you would never have guessed it.

Vegan Lemon Cake recipe

1,5 cups (250 g) unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1 cup granulated sugar

2 handfuls candied orange peel (completely optional) 

0,5 cup soy yogurt (plain or vanilla flavored)
3 tbsp canned chickpea
6 tbsp aquafaba (canned chickpea brine)
0,5 cup canola oil
juice from 1 lemon

For the glaze:
Juice from 2 lemons
1/4 cup (100 g) powdered sugar

Preheat oven to 350 °F (180 °C).
In a large bowl combine all the dry ingredients. Mix with a spoon, just to combine.

Place chickpeas and aquafaba in a blender, add soy yogurt and oil and blend into creamy paste. Mix in the wet ingredients, stirring to incorporate.

Pour and scrape the batter into a buttered 9-inch round cake pan or whatever small-ish pan you have lying around.

Bake for 35-45 minutes at 350 °F (180 °C). Let cool completely, then pour lemony syrup all over it. To make it, mix lemon juice with sugar until it dissolves. Alternatively, you could just sprinkle the cake with some powdered sugar and garnish with pommegranate seeds.

Would you try it? Or does putting chickpeas in dessert scare you? (I know Martha Stewart makes brownies with black beans ..). Let me know:)

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2 komentarji

  1. I tried this cake and it came out great!!
    Very moist with just the right amount of sweetness and lemon. We love it!

    1. Thank you so much for your comment, Linda! I'm so glad you like it!


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