All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Thirty Minute Lemon Cake with Buttercream Icing

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
2 spoon difficulty rating

30 minutes if you get a wiggle on + cooling time 20-30 minutes

Serves: 6-8

Thirty Minute Lemon Cake with Buttercream Icing

A simple, delicious cake - we give you step by step instructions to make it speedy! Yes it uses measuring cups not scales - this makes it faster in our experience. However, sets of cups are easy and cheap to buy from any large supermarket, pound shop or cook shop - and as a lot of US and Canadian recipes use them, it's worth getting a set.  

GET YOUR KIT OUT
For beginner or unconfident cooks, this is a really useful tip. Seriously... get everything you need, equipment AND ingredients. It makes cooking much quicker, easier and enjoyable.

GLUTEN OR WHEAT-FREE? 
Replace flour and baking powder with g-f or w-f equivalents, eg Dove's Farm brand

SOYA-FREE?
Use a soya free margarine eg Pure Sunflower; Biona or other vegan types that don't contain it and use another type of plant milk, eg almond, coconut, hemp or rice

Ingredients: 

Kit

  • Oil or margarine to grease the cake tin + baking paper OR a cake tin liner OR a *silicone cake 'tin' placed on a baking tray
  • Scissors and pencil/pen if using baking paper option
  • 1 cake tin: a 20-21cm/8 inch square tin OR a round loose-bottomed tin of the same size (20-21cm)*
  • Sieve
  • Measuring cups and spoons
  • 1 medium bowl for wet ingredients
  • 1 glass or ceramic bowl or jug for the aquafaba
  • 1 medium bowl for icing
  • 1 medium-large mixing bowl for cake
  • Jug or bowl for cake wet ingredients
  • Wooden spoon for mixing cake
  • Hand blender or electric cake mixer
  • Spatula
  • Grater
  • Fork
  • Cooling rack (use a clean oven rack if you don’t have a special one for baking)
  • Cake tin for storage – it needs to fit the base of your baking tin
  • Clingfilm or tinfoil

Ingredients

Cake – dry ingredients

  • 1¼ cups plain white flour (GF will also work)
  • 1 tsp baking powder (GF if appropriate)
  • ¼ tsp bicarbonate of soda
  • ¼ tsp salt
  • ¾ cup caster sugar

Cake – wet ingredients

  • ½  cup plant milk, eg soya, almond, rice, oat
  • 1½ tsp cider or white wine vinegar
  • ¼ cup plain vegetable oil 
  • 1½ tsp lemon essence
  • Optional: 1 lemon, zested/grated + 2 tbsp juice

Egg replacer

  • 90ml/6 tbsp aquafaba (tinned chickpea liquid)

Icing

  • 1⅓ cups icing sugar, sieved
  • ⅓ cup of mixed vegan margarine and coconut oil
  • 1-1½ tsp lemon essence
  • Soya or other plant milk, a drizzle (reduce if using extra lemon juice)
  • Optional: 1 lemon, zested and/or 1 tbsp or so lemon juice

Method: 

1.Get out everything you need: equipment and ingredients.  Preheat the oven to 180°/350°/Gas Mark 4.

2. Oil the cake tin. Line the bottom of the tin with the baking paper OR just place the cake tin liner inside it. 

3.In the medium bowl, sieve the icing sugar. Set aside.

4. In the large bowl, sieve the flour, baking powder, bicarb, salt and sugar. Set aside.

5. In the other medium bowl, measure out the plant milk and vinegar. Stir, then add the oil, lemon essence (and options if using) to the soya milk/vinegar mixture.

6.In the glass or ceramic bowl/jug, beat the aquafaba until it's white and frothy.

7. Make a hole in the flour mixture and pour the wet ingredients gradually into the centre. Mix quickly and thoroughly. If it's too thick and unwieldy, add a splash or two more of plant milk, eg a couple of tablespoons at a time. Fold in the beaten aquafaba last.

8. Once it’s all mixed and smooth, tap the bowl hard on the work surface. Pour the batter quickly into the cake tin, using the spatula to get all of it out of the bowl. Tap the cake tin – the tapping gets rid of air bubbles and makes for a lighter cake.

9. Place the cake in the pre-heated oven immediately so the raising agents get to do their work properly. Set a timer for 20 minutes.

10. While the cake is baking, make the icing. Soften the coconut oil for a few seconds in the microwave. Add the coconut and margarine to the sieved icing sugar. Cream with a fork until lump-free, adding the lemon essence and plant milk and mixing everything thoroughly. Place the icing mixture in the fridge or freezer to chill.

11. After the 20 minutes, test the cake with a toothpick or thin sharp knife. It should come out clean. If not, return to the oven for another 5 minutes or so.

11. Let the cake cool in the tin for about 20 minutes or so. Carefully hold the rack tight against the tin, turn carefully upside down then remove the paper. Reverse this move so the cake is topside up. Let it cool completely before icing.

12. Ice the cake by dipping a rubber or silicone spatula in hot water then spreading the icing over the top. Make it smooth or create peaks with a fork.

13. Line your storage tin lid with cling film or foil before adding the cake. Seal the cake without smudging the icing then add the big bit of the cake tin and seal carefully. (Vegan cakes dry out more quickly so extra airtightness is good to keep them as moist as possible.)

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 27 of 27
Pitta Pizza
This is the quickest, easiest pizza ever! Enjoy choosing from a range of toppings or just keep it simple with...See recipe »
Blackberry Crumble
The perfect companion to a summer's afternoon. Pick your own blackberries and then enjoy this beautiful Blackberry Crumble! Top with...See recipe »
Chocolate Cupcakes with Buttercream Icing
Taken from our Cooking with Kids livestream demo, these Chocolate Cupcakes are easy to make and tasty absolutely delicious! You...See recipe »
Griddled Asparagus with Smokey Carrot & Béarnaise Sauce
This dish reminds me of my early years as a chef... making a traditional béarnaise was always a challenge as...See recipe »
Rum Truffles
This is an incredible versatile and flexible chocolate truffle recipe, it’s very smooth and creamy... you wouldn’t know it was...See recipe »
Sweet Potato, Spicy Black Beans & Guacamole
This is a great mid-week meal as it's easy, healthy and delicious. You can cheat all the way with this...See recipe »
Balinese Summer Curry
Fragrant, fresh, zingy and summery... what's not to love about this curry!See recipe »
Herby Quinoa Salad with Pomegranate and 'Feta'
This mezze bowl is so easy, fresh and delicious... be prepared to eat it all in one sitting!See recipe »
Seitan & Beetroot Burgers
These burgers are fabulously juicy and full of texture - and the ones to serve to even the most sceptical...See recipe »
Christmas Old Fashioned
A warming cranberry cocktail for Christmas - perfect after dinner with a mince pie!See recipe »
Cranberry Mojito
Our Cranberry Mojito is the perfect party cocktail! It's super easy to make and you only need a few simple...See recipe »
Jackballs With Sofrito Sauce & Vegan Parmesan
These jackballs are super versatile - they can be eaten as starter, combined with spaghetti or served with salad for...See recipe »
Double Chocolate Brownies
These brownies are absolutely delicious - rich, chewy and amazingly chocolatey. Enjoy them cold or warm them up and serve...See recipe »
10 Minute Edamame Spaghetti
There are lots of great things about this dish... it's simple, very quick, tastes amazing AND it's high in protein!...See recipe »
Chickless Caesar Salad
This salad is so delicious and indulgent! It's like a meal in itself and non-vegans won't be able to tell...See recipe »
Mediterranean Vegetable & 'Feta' Tart
This is a delicious dish which is a great addition to a barbecue, picnic, summer lunch or well anytime really :)See recipe »
Easy Strawberry Galette
This tart is so easy to make but will seriously impress... win win!See recipe »
Cashew Cheese Wrapped in Seaweed Flakes
A pretty instant and creamy cashew cheese with a sophisticated twist - rolled in dried seaweed flakes or fresh herbs...See recipe »
Walnut & Miso Cheese
A very tangy and speedy nut cheese that has the flavour depth of being fermented - perfect for impressing dinner...See recipe »
Tomato, Garlic & Rosemary Focaccia
This is a fun recipe and adds an extra special something to that summer evening. Tear, share and enjoy with...See recipe »
10 Minute Banana Blossom 'Fish'
It's National Fish & Chips Day on 7th June so to help save our beautiful oceans and marine life, we've...See recipe »
Easy Berry Crumble Slices
These berry slices are a real summer delight! Simple and fun to make... go on treat yourself :)See recipe »
Hazelnut Pesto Pasta
You can use this pesto in lots of different ways and change it up with wild garlic if you fancy...See recipe »
Kale & Walnut Pesto
Kale is such an amazing food. It contains vitamins A, C and K as well as minerals like copper, potassium,...See recipe »
Helen's Pizza & Pitta Dough
This versatile recipe can be turned into a delicious pizza dough or pittas... it's easy and fun to make! Thanks...See recipe »
Helen's Traditional White Tin Loaf
A delicious traditional white bread... the best in comfort food and very easy to make. Thanks very much to Viva!...See recipe »
No Knead Spelt Bread
A super easy, delicious bread recipe that's fun and rewarding to make... oh and healthy! Thanks very much to Viva!...See recipe »