Vegan Lilac Lemon Cake
Vegan Lilac Lemon Cake is a soft, fragrant plant-based cake made with fresh lemon juice, lemon zest, and delicate lilac blossoms. This easy vegan spring cake is light, citrusy, and beautifully floral, making it perfect for brunch, tea parties, or seasonal celebrations.
Ingredients
- For the Cake
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup plant-based milk almond, oat, or soy
- ⅓ cup vegetable oil or melted coconut oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup edible lilac blossoms stems removed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- For the Lemon Glaze Optional
- 1 cup powdered sugar
- 2 –3 tablespoons lemon juice
- Extra lilac petals for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine plant-based milk, oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the lilac blossoms.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- To make the glaze, whisk powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake and garnish with fresh lilac blossoms before serving.
Notes
- Use pesticide-free edible lilac blossoms and remove any green stems before using.
- Do not overmix the batter to keep the cake light and fluffy.
- Too many lilac petals may cause bitterness; about ½ cup loosely packed is ideal.
- Allow the cake to cool fully before adding glaze for the best texture.