Vegan Lemon Cake Recipe with Lemon Curd Drizzle

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.

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!

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

 

Author: Henry Firth and Ian Theasby

Recipe type: Dessert

Cuisine: British

• 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

• 2 teaspoons cornstarch
• ¼ cup oat milk
• ½ cup sugar
• ¼ teaspoon turmeric (for color)

• 1½ cups powdered sugar
• 1 tablespoon cold water

1. Preheat the oven to 320°F.
2. Line a 6×10-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

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

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

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.

This recipe is reprinted with permissions from the vegan cookbook BOSH! on a Budget by Henry Firth and Ian Theasby.

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

More Vegan Tray Cake Recipes

Chocolate Zucchini Cake

Spice Cake

No Bake Banana Cheesecake