Enjoy a delicious and guilt-free dessert with Vegan Lemon Drizzle Cake made with Aquafaba, the liquid from chickpeas. This moist and flavorful cake features a perfect blend of tangy lemon flavors and a light and airy texture achieved through the use of aquafaba.
Drizzled with a sweet glaze, this cake is sure to satisfy your sweet tooth without compromising your dietary preferences. Perfect for vegans or anyone looking to reduce their dairy and egg consumption, this cake is easy to make and perfect for sharing with loved ones. Enjoy a slice with a cup of tea or coffee for the ultimate vegan dessert experience.
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/3 cup aquafaba (liquid from a can of chickpeas)
- 1/3 cup vegetable oil
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the applesauce, granulated sugar, and aquafaba until smooth.
- Add the vegetable oil, lemon juice, and lemon zest to the wet ingredients and whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the lemon drizzle by whisking together the powdered sugar and lemon juice in a small bowl.
- When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes. Then, use a fork to poke holes all over the top of the cake.
- Pour the lemon drizzle over the cake, spreading it evenly with a spoon.
- Let the cake cool completely before slicing and serving.