Citrus Spice Vegan Cake
Creating my Citrus Spice Vegan Cake always brings me so much joy. It all starts with the fresh zest of lemons and the warming aroma of cardamom that fills my kitchen as I prep the ingredients. I remember the first time I made this cake—I wanted something light yet flavorful, perfect for a relaxing afternoon tea. I played around with the balance of citrus and spice until I found the right harmony, and now this Citrus Spice Vegan Cake has become a favorite in my recipe collection.
A Sweet Balance of Flavors
When I think of the Citrus Spice Vegan Cake, I immediately imagine that perfect blend of sweet and tangy, with just enough warmth from the spices to make each bite memorable. The combination of zesty lemon and the delicate floral notes of cardamom creates a balance that’s both refreshing and comforting. It’s amazing how something so simple, like a squeeze of fresh lemon and a handful of cardamom seeds, can elevate a vegan cake to something truly special.
A Versatile Recipe for Any Occasion
This Citrus Spice Vegan Cake is not just for special occasions—though it certainly makes a statement! It’s versatile enough to serve at a holiday gathering, but also simple enough to enjoy on a weekday with a cup of herbal tea. One of my favorite parts about making this cake is how easy it is to adapt. Whether you want to add a sprinkle of nuts for texture or swap in orange zest for a different citrus twist, the recipe is flexible and forgiving.
A Cake That Brings People Together
What I love most about this Citrus Spice Vegan Cake is the way it brings people together. The flavors are familiar yet unique enough to spark curiosity, and it’s always a hit when I serve it to friends. It’s not just a dessert—it’s a way to share something that I’ve put a lot of thought and care into, and there’s nothing more satisfying than watching someone take that first bite and smile.
Table of Contents
Chef’s Notes- Citrus Spice Vegan Cake
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a denser cake instead of a light, airy crumb.
- Create a Vegan Buttermilk: Let the soy milk and apple cider vinegar sit for about 5 minutes before adding to the batter. This creates a vegan buttermilk that helps with moisture and texture.
- Aquafaba Substitution: If you don’t have chickpea water (aquafaba), a great alternative is flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water).
- Bake Evenly: Ensure your oven is fully preheated before baking. For even baking, rotate the cake halfway through the baking time.
- Prevent Sticky Syrup: Let the syrup cool slightly before pouring it over the cake to avoid the syrup from making the cake too sticky. Prick the surface of the cake to help it absorb the syrup.
- Storage Tip: This cake stays moist for a few days when stored in an airtight container. For longer storage, refrigerate, and bring it back to room temperature before serving.
- Flavor Enhancements: Feel free to experiment with additional spices like cinnamon or ginger to complement the cardamom and citrus flavors.
Citrus Spice Vegan Cake
Indulge in the vibrant flavors of our Citrus Spice Vegan Cake! This moist and aromatic dessert combines zesty lemon with exotic cardamom, creating a perfect harmony of taste that’s sure to impress. Whether it’s a special occasion or a delightful treat with your afternoon tea, this cake is easy to make, healthy, and utterly delicious. Top it with a drizzle of sweet syrup infused with cardamom seeds and a splash of fresh lemon juice for an extra burst of flavor. Perfect for plant-based baking enthusiasts looking for a show-stopping dessert!
4
slices15
minutes40
minutes500
kcal10
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
1 cup all-purpose flour
1/4 cup finely ground almond meal
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt
- Wet Ingredients
1 cup unsweetened soy milk
1 tbsp apple cider vinegar
1 tsp pure vanilla extract
1/4 cup sunflower or vegetable oil
2 tbsp aquafaba (chickpea water)
- Sugar Syrup
1/4 cup granulated sugar
1/4 cup water
- Alternative Ingredients:
All-purpose flour: Substitute with a gluten-free flour blend for a gluten-free option.
Soy milk: Use almond milk or oat milk as alternatives.
Sunflower oil: Replace with coconut oil or another neutral oil.
Granulated sugar: Use coconut sugar or maple syrup for a less refined option.
Chickpea water: Replace with flaxseed meal mixed with water as a vegan egg replacer.
Lemon zest: Use lime zest if lemons are not available.
Caster sugar: Substitute with regular granulated sugar.
Directions
- Combine Wet Ingredients – Begin by heating your oven to 350°F (180°C). Grease an 8-inch round baking pan with vegan butter or oil, then lightly dust the sides with all-purpose flour. Line the bottom with parchment paper for easy release. In a large mixing bowl, sift together the all-purpose flour, ground almond meal, granulated sugar, baking powder, baking soda, and sea salt. Ensure they are well combined to distribute the leavening agents evenly. In a measuring jug, combine the unsweetened soy milk, apple cider vinegar, and lemon zest. Let the mixture sit for about 5 minutes to curdle, creating a vegan buttermilk substitute. To the curdled mixture, add the sunflower oil, aquafaba, and pure vanilla extract. Stir until fully integrated.
- Combine Wet and Dry Mixtures – Gradually pour the wet ingredients into the dry ingredients, stirring continuously. Mix until just combined to maintain a tender crumb; avoid overmixing. Transfer the batter into the prepared baking pan. Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the sponge springs back when lightly pressed.
- Prepare the Sugar Syrup – While the cake bakes, create the syrup by heating granulated sugar, water, and cardamom seeds in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and allow to cool slightly before mixing in fresh lemon juice. Once baked, allow the cake to cool slightly in the pan. Prick the surface with a sharp knife to allow syrup absorption. Slowly pour the warm sugar syrup evenly over the cake. Let it absorb before serving.
- Serve and Store – Enjoy the cake warm, perhaps with a cup of tea, or allow it to cool completely. Store any leftovers in an air-tight container for up to several days.
Equipment
- mixing bowls
- measuring cups and spoons
- casserole dish
Nutrition Facts
- Calories: 500kcal
- Carbohydrates: 65g
- Protein: 8g
- Fat: 25g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 250mg
- Fiber: 4g
- Sugar: 40g
- Vitamin A: 0IU
- Vitamin C: 20mg
- Calcium: 100mg
- Iron: 2mg
FAQs- Citrus Spice Vegan Cake
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
What can I use instead of aquafaba?
You can replace aquafaba with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Can I use another type of plant milk?
Absolutely. Almond milk or oat milk works well as a substitute for soy milk in this recipe.
How can I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
