Vegan Lemon cake

It's almost winter and it's cold outside. A time for hot chocolate, chestnuts and porridge. But last Sunday I really wanted a lemon cake! So I made one: and it looked sunny, hot and yellow.

For the cake:

4 spoon egg substitute (1 for each egg - 7,5 g. each)
120 ml of water (for the egg substitute)
150 g cake flour
100 g soy milk
100 g sugar (I used brown sugar)

100 g soy butter
17 g baking powder

70 ml lemon juice - it was the juice of one lemon

organic lemon zest (from one lemon)

For the cream:

200 g soy milk
150 g brown sugar
10 g rice flour 
1 teaspoon agar agar 
50 ml lemon juice 
organic lemon zest (again from one lemon)
1/2 lemon juice
5 drops organic lemon flavor

Soften the butter and wait until it cools off. In a large bowl mix the egg substitute with water until they are well mixed together. Add the melted butter, sugar and milk and keep mixing until it is smooth. Finally add the flour, then the baking powder.

Egg substitute

When the mix is smooth add the lemon zest and the lemon juice.
Transfer the batter to the prepared pan and put in preheated oven at 180° C for 40 minutes.

 

Out of the oven

I started preparing the cream when the cake was in the oven.

Boil the soy milk with the lemon zest and the lemon juice. Let it rest a little and then add the lemon flavor, the sugar, the rice flour and the agar agar. Stir until the cream is smooth and it reaches the consistency you like for you cream (I cooked the cream with the agar agar for 3 minutes). Let it cool and rest. It can be maintained in the fridge for a couple of days.

If you don't like the wrinkles created by the lemon zest you can trickle the cream before adding the agar agar.


When the cake and the cream are cool enough you can put the cream on top or in the middle or both :)