It’s been a while since I’ve been this excited about a dessert, but once you try this phenomenal Vegan Lemon Cake, you’ll get it. It’s got that sweet-yet-tart zing you love in a good lemon dessert and it’s bursting with so much lemony flavor because this cake uses the entire lemon!
A mixture of aquafaba and vegan sour cream lends the most tender, moist crumb and a melt-in-your-mouth texture that is so good you might actually cry. It’s topped with a tart, not-too-sweet lemon cream cheese icing that is outrageously delicious.
It’s possibly the best cake I’ve ever made, and it is THE perfect cake to welcome spring, to celebrate birthdays, Mother’s Day, or anytime you’re in the mood for a special dessert.
Table of Contents:
1. Why this recipe works
2. Ingredients
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently asked questions
6. Video: How to make this cake
7. Recipe card
Why this recipe works
Made for lemon lovers.
The most disappointing thing about many lemon desserts is the mild lemon flavor, and many lemon cakes ditch lemon juice altogether and use lemon extract, but I wanted to bring the zingy flavor of real lemons to the table for this recipe.
The problem is that adding a lot of lemon juice can screw up the texture of cakes, especially vegan cakes. In our first few tests, we added ¾ cup lemon juice. The flavor was amazing, but the texture was gummy and dense.
This is because too much acid interrupts the development of gluten and can cause the cake to rise and then fall. Yet when we used less lemon juice, we could barely taste the lemon flavor.
Solution: Use other parts of the lemon! Lots of lemon zest gets rubbed into the sugar to release its essential oils. Minced pieces of whole lemon and just enough lemon juice are also added for that zippy tartness.
We use everything but the bitter white pith from the lemons. In reducing our food waste, we also cracked the code for the most amazing lemon flavor without compromising on texture.
The frosting brings even more lemon flavor to the mix. It’s tangy from cream cheese, tart and zingy from lemon zest and juice, not too sweet, and wildly good!
Melt-in-your mouth texture
Thanks to lightly whipped aquafaba and vegan sour cream, the cake boasts a light and fluffy texture that literally melts in your mouth. It’s so soft and moist that it makes you close your eyes. Yes, it’s that kind of cake.
Gourmet but approachable.
This cake is easy to make and features basic ingredients like lemons, flour, sugar, and vanilla, but it’s so gourmet your guests will think it came from a fancy bakery. Plus, it freezes fantastically so no leftovers will go to waste!
Ingredient notes
Lemons (the whole thing!)
I always recommend using freshly squeezed lemon juice in cooking and baking because the flavor from the plastic bottles doesn’t compare, but it’s even more crucial when lemon is a key ingredient, as in lemon cake.
Plus, you will need the zest and pieces of peeled lemon from fresh lemons. The zest adds its characteristic zippy floral notes, while the tiny pieces of lemon fruit add little bites of juicy and tart lemon flavor.
Vegan Sour Cream
This is one of the secrets to this vegan lemon cake’s fabulous texture.
We found that replacing ½ cup of plant milk with sour cream did wonders. It added rich flavor and moisture, plus a more tender crumb that practically melts in your mouth.
Tips for buying: We tested this recipe with two brands of vegan sour cream, Tofutti and Kite Hill with excellent results! Based on our experience with other recipes, we think Follow Your Heart sour cream would work great too.
Substitute: We recommend sour cream for the best flavor and texture. If you don’t have access to it, you can probably use a good-quality vegan yogurt. Our favorites are Culina and Cocojune.
Aquafaba
Just the liquid from a can of chickpeas. As you might have learned from my fluffy vegan banana bread and chewy, fudgy brownies, it’s a great egg substitute in baking. Aquafaba is one of the primary methods for getting this vegan lemon cake so tender and light without having to rely on cake flour.
All-purpose flour
Speaking of flour, just everyday all-purpose flour works.
Vegan Butter
Adds that rich buttery flavor and a hint of saltiness to balance the sweetness.
Substitute: If you don’t have access to vegan butter, you can just use more neutral-flavored oil. It won’t have the same flavor but the texture should not change too much.
Oat milk
Our preferred milk for most baked goods. In our experience, its neutral flavor and creamy texture work amazingly well, and the natural sugars in oats help brown baked goods more.
Step-by-step instructions
In a medium or large bowl, whisk together the flour, salt, baking powder, and baking soda.
Zest the 3 lemons using a microplane.
Now use a knife to remove the lemon peels and white pith (image 2).
Remove the lemon segments out of the white membranes (see the white bowl in image 3). Mince the lemon pieces (see the bottom right corner of image 3) and pick out the seeds.
Transfer the lemon pieces and accumulated juices to a strainer set over a bowl. Measure out 3 tablespoons lemon juice and keep that with the lemon pieces.
Add the sugar and lemon zest to a large bowl. Use your hands to massage the zest into the sugar until well incorporated and soft. Set aside.
In a small bowl, add the aquafaba. Whip on medium speed until foamy throughout.
Add the softened vegan butter and oil to the lemon zest-sugar bowl. Beat until starting to get fluffy and glossy, about 1 minute.
To the butter mixture, add the whipped aquafaba, vegan sour cream, milk, and vanilla. Mix on low until just combined. Finally add the lemon pieces and juice.
Mix again until the mixture is well blended. Add in half of the dry ingredients. Mix on low until just combined.
Use a silicone spatula to fold in the rest of the dry ingredients, taking care to not over mix. The batter should be fluffy and thick but airy.
Divide the cake batter between two (8-inch) round cake pans that have been lined and greased.
Bake in the oven at 350ºF/175ºC for 30 minutes. Allow cakes to fully cool on a wire rack. Refrigerate to make it easier to frost.
Once fully cooled, frost the cakes with the Lemon Cream Cheese Frosting.
Tips for making this recipe
Measure precisely!
You probably know this by now, but I’m a huge advocate for using a kitchen scale, especially for all baking purposes! It yields the most exact results and makes less of a mess as a bonus!
If you don’t have a scale yet, be sure to use the spoon-and-level method when measuring flour. This prevents over-measuring flour, which can skew the final results in baking.
Spoon your flour from the bag/jar into a measuring cup until full. Do not pack it down as you spoon it in. Then use a butter knife to level it off.
Room temperature ingredients
Allow the milk, sour cream and butter to come to room temperature. When combining these ingredients together, room temp ingredients bond together very easily since they’re warmer, creating an evenly textured batter.
Doing this results in a beautiful fluffy and airy cake. Don’t skip this step or you’ll end up with a lumpy batter that doesn’t bake as nicely.
Prep everything before mixing.
Before combining the dry and wet ingredients, ensure everything else is ready (oven is preheated, cake pans are prepared). This is because the baking soda will start to leaven as soon as it’s mixed with the wet ingredients, so you want to capitalize on this leavening action.
Use a gentle touch when mixing.
First, add the dry ingredients to the wet ingredients in two stages.
During the first mix, the dry ingredients get coated with some fat but not too much liquid, helping to weaken the gluten bonds (which leads to tenderness). During the second mix, the rest of the liquid is added, which helps to produce a light cake with an even rise.
In contrast, if you were to add the dry ingredients all at once, you’d have to mix the batter more vigorously to incorporate. Vigorously beating a cake batter can lead to a dense texture and less fluffiness.
Second, mix until the batter is just combined and then stop! The batter will be thick and fluffy. Don’t try to get it too smooth.
I use an electric mixer which helps me from over-mixing, whereas a whisk requires more effort and is easier to overmix on accident.
For even cakes, use a scale.
If you have a scale, it’s easy to weigh the total amount of batter, then divide it between your two cake pans for the most even baking and presentation.
For the best frosting experience, chill first.
Room temperature cakes are annoyingly difficult to frost, so I recommend chilling the baked cakes and the lemon frosting simultaneously (at least 1 to 2 hours, or longer).
This makes it much easier to ice the cake and prevents your cake from becoming crumbly. It also firms up the cream cheese frosting, allowing an easier spread.
You can also make the frosting a few days ahead of time and store, covered, in the fridge.
Useful tools.
When making a layer cake, a few tools will come in handy (affiliate links).
- Digital scale (for measuring ingredients + dividing cake batter evenly)
- Electric handheld mixer (or stand mixer)
- Two (8-inch / 20 cm) round cake pans
- Parchment paper for lining the cake pans
- Nonstick cooking spray or oil to grease the pans
- Small offset spatula for frosting the cake
- Cake stand, cake turntable, or Lazy Susan (to make it easy to frost the cake)
How to zest, peel, and juice the lemons
Check out step-by-step photos 2 and 3 for a visual reference.
- Zest. Use a microplane to zest the lemons.
- Peel. Now use a knife to remove the peel, including the white pith directly underneath the peel (it’s bitter, we don’t want it!).
- Segments. Peel the lemons with your hands into segments, similar to peeling oranges. Peel away the fibrous white membranes. You should be able to easily pull the lemon flesh out.
- Mince the lemon pieces into very small pieces.
- Strain. Put a strainer over a bowl. Pour the lemon pieces with accumulated juices over the strainer.
- Measure out up to ¼ cup (60mL) lemon juice from the bowl, and save the rest of the juice for another recipe (or lemon water). If any extra lemon juice accumulates from the lemon pieces, discard. You don’t want to add extra lemon juice.
Frequently asked questions
Aquafaba is one of the primary methods for getting this cake so tender and light, so you won’t get the same results using a different egg substitute.
In one of our tests, we tried making the cake without aquafaba and we noticed a change in texture for the worse. It wasn’t inedible or anything, but the aquafaba definitely improves the texture.
We have not been able to test this cake gluten-free yet, so we can’t say what the end results would be.
We have noticed fairly different end results in other baking recipes when we use another type of milk since oats, nuts, soy, etc. are different ingredients with varying fat/protein/sugar contents.
We recommend sticking with oat milk if you can. We typically buy Califia or Oatly but any oat milk should be fine, as long as it’s not a “low-fat” variety. If not, soy milk will probably work fine.
Before serving, remove the cake from the fridge and set at room temp for at least 30 minutes. This allows for the best texture and flavor! Refrigerated cake is good, but room-temperature cake is GREAT.
As for decoration, it’s perfect with just the lemon cream cheese frosting, but some fresh raspberries on top are also lovely. We made candied lemons to make this cake extra pretty, though there’s plenty of lemon flavor in this cake to not need it.
Here’s a guide on how to make candied lemons.
You can store the unfrosted cake in an airtight container or wrapped in plastic on the countertop for 3 to 4 days. Once it’s been frosted, this cake needs to be refrigerated because there’s cream cheese in the icing. The cake should be eaten within 4-5 days.
YES! This makes a generous amount of cake (a two-layer cake), but luckily it freezes pretty perfectly, even when frosted. Individual slices will thaw most quickly and can be thawed on the countertop for 1-2 hours. Larger pieces of cake should be thawed in the fridge.
More Special Occasion Vegan Desserts
Video: How to Make Lemon Cake
The BEST Lemon Cake 🍋 (egg-free and vegan)
Incredible Vegan Lemon Cake
Ingredients
- 1 stick (8 tablespoons / 112g) vegan butter, softened at room temperature
- ½ cup (112g) vegan sour cream, at room temperature (see Note 1)
- ¾ cup (180 mL) oat milk, at room temperature
- 3 ½ cups (440g) all-purpose flour, spooned and leveled (or measured with a scale)
- ¾ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 large lemons, zested (3 tablespoons lemon zest)
- 1 ⅓ cups (280g) organic cane sugar
- ½ cup (120 mL) aquafaba (the liquid from a can of chickpeas)
- ½ cup (112g) neutral-flavored oil, such as sunflower oil
- 1 tablespoon pure vanilla extract
- Fresh berries of choice, or candied lemons for decorating (optional)
Vegan Lemon Cream Cheese Frosting
- 1 stick (8 tablespoons / 112g) vegan butter, softened at room temperature
- 8 ounces (227g) vegan cream cheese, softened at room temperature
- 2 1/4 cups (270g) organic powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 2 tablespoons lemon zest
Instructions
- Take the butter, sour cream, and milk out of the fridge. Slice the butter into small cubes to soften quickly (see Note 2). Measure out the milk and sour cream instead of leaving them in their containers so they come to room temp more quickly.
- Arrange a rack in the middle of your oven and preheat to 350°F/175°C. Make two parchment paper rounds for two 8-inch (20 x 5 cm) round pans. Grease the bottoms of the pan with nonstick spray, then line with the parchment papers. Now spray the parchment paper round and coat the pan’s sides with nonstick spray.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk very well to evenly combine the leaveners.
- Over a large bowl, zest the 3 large lemons.
- Now stand the 3 lemons upright on a cutting board. Cut the ends off of the lemons and use a sharp knife to peel away the peel and white pith right underneath, and discard. Use your hands to peel the lemons into segments, like you would oranges. Peel away the fibrous membrane on the outside of each lemon segment. You should now be able to easily pull the lemon flesh out. Mince the lemon into tiny pieces, picking out any seeds.
- Put a strainer or sieve over a small bowl and pour the lemon pieces with accumulated juices over the strainer (do not press the lemons down to release more juice). Measure out about 70g lemon pieces (5 TBSP) and 45 mL (3 TBSP) lemon juice from the bowl. Save leftover juice for a lemon water or spritzer–don't add extra juice to the cake.
- Add the sugar to the lemon zest and rub together with your hands to release the zest’s essential oils. Now add in the softened butter and oil. Beat on low with the mixer, and once the butter is in small pieces, increase to medium . Beat until starting to get fluffy and shiny, about 1 minute total. Rinse and dry the beaters for the next step.
- Shake the can of chickpeas to disperse the starches. Pour ½ cup (120 mL) aquafaba into a small bowl. With an electric mixer (or stand mixer), beat on medium speed until the entire mixture is foamy, including at the bottom of the bowl, 1 to 1 1/2 minutes.
- To the lemon zest-sugar-butter mixture, add the whipped aquafaba, room temp milk and sour cream, and vanilla. Mix on low until just combined, 15 to 20 seconds. Finally, add the lemon pieces (if any juice has accumulated, drain it off) and the 3 tablespoons lemon juice and mix again until well combined.
- Note: before combining the dry and wet ingredients, make sure everything else is ready (oven is preheated, cake pans are prepared). This is because the baking soda will start to leaven as soon as it's mixed with the wet ingredients. Add half of the flour mix into the liquid mix, beating on low until just combined. Add the remaining flour mixture and mix just until you have a mostly smooth batter, then stop. If it gets too tough with a mixer, switch to a silicone spatula. Now use a silicone spatula to fold the bottom and sides of the bowl with the spatula to ensure it’s well combined. If the liquid has settled on the top, fold the batter a couple times to incorporate. The batter should be thick and fluffy but airy.
- Use a digital scale (or measuring cups) to evenly divide the batter between each cake pan (~ 750g / 26 oz per cake pan). Smooth out the surface with the spatula or an offset spatula.
- Bake for 33 to 35 minutes, or until the centers are set and the cakes have puffed up a bit and just started to pull away from the pans. A toothpick inserted in the center should come out clean or with a few moist crumbs but not liquid batter.
- Cool the pans on a wire rack (don't rest on the counter) for 30 minutes. Now add a sheet of parchment paper to the rack. Carefully invert the cakes onto the rack. Cool completely before assembling, ideally in the fridge for a bit to set.
- Make the Lemon Cream Cheese Frosting (or make it 1-3 days ahead of time and refrigerate). Sift the powdered sugar in a fine mesh sieve. Add the softened butter to a medium or large bowl. Using an electric mixer, beat on medium speed until smooth. Add the cream cheese and beat just until well-incorporated. Add half of the sugar and beat on low to combine. Add the remaining sugar and mix again until well-combined and fluffy, scraping down the sides with a spatula. Add the vanilla, salt, and lemon zest, and mix until smooth. If the frosting is a bit loose, refrigerate the frosting before icing the cake.
- Assemble. Place one cake (bottom side facing up) on a cake platter or large plate. Add a generous layer of Lemon Cream Cheese Frosting on top (ideally refrigerated for easier spreading), spreading to the edges using an offset or icing spatula. Top with the second cake (top side facing up). Add another layer of frosting on top and spread out. If you have leftover frosting, you can frost the sides of the cake, using the spatula or bench scraper to smooth it out. If you want less frosting, leave as is. Decorate with berries or candied lemons, if desired.
Notes
- Time doesn’t include cake cooling/chilling time.
- I recommend refrigerating the frosting. It will thicken, making it easier to frost the cake.
Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
Can you make this cake into cupcakes? And if so, do you know how long about and at what temp to cook them at? I want to bring this in for my work and cupcakes are much easier to share with everyone
I cooked them at the same temp for twenty minutes as cupcakes and they turned out great! I can’t wait to bring them in and share with everyone, definitely worth all the work!!
Hi, Jude! We haven’t tested this at RPL kitchen. If you’d like to try testing this at home, we think that you can bake them at 375F for 6 minutes, and without opening the oven door, lower the heat to 350F and bake for 10-12 additional minutes, or until a toothpick comes out clean. We also recommend reading this guide on how to convert a cake recipe into a cupcake recipe: https://www.kingarthurbaking.com/blog/2019/04/25/how-to-convert-cake-to-cupcakes
what brand of vegan cream cheese did you use? thanks!
Hi Jasmine, we use Tofutti cream cheese. Kite Hill also works here!
I made this delicious lemon cake as the grand finale to an all-RPL dinner party. The cake was incredible, everyone raved about it, people took pictures of it before we ate it, and it was a perfect ending to a very lemony meal (try the wonderful beet hummus, fabulous savory asparagus galette and the huge crowd pleasing cauliflower steaks, which a friend told me she has dreamed about after eating it at my house).
I thought it came together pretty perfectly following Nisha’s detailed instructions.
Our party last night was 9 women and we each had a normal sized slice of cake We ate almost exactly half the cake so I think Nisha’s serving sizes were just right. I also felt that it was not overly sweet and the cream cheese balanced the sugar in the frosting well. The cake was light with perfect texture.
I really loved that I could make the frosting ahead of time and then assembled the cake the night before my party and kept it covered in the refrigerator. It was still absolutely amazing.
Thank you, Nisha, for all the incredible recipes.
Thank you for the lovely review, Victoria :) It warms our hearts to hear the cake was a lovely addition to your dinner party!
Made this cake yesterday for a birthday and it was incredible!! So delicious and moist! Definitely a hit
I really wanted to love this recipe but sadly couldn’t make it work for me. I’m 100% sure that’s down to my slightly dodgy scales and lack of a whisker but I would say it’s quite an involved recipe over all, especially peeling all the lemon segments! Came out quite dense and gummy unfortunately.
This is soooo good! Made it for my partner’s birthday, it’s one of the best cakes I’ve ever tasted. Added the lemon juce to the frosting, yes it is much softer but nothing that a few hours in the fridge doesn’t fix! Divine, thanks for another cracker Nisha!
Hi Gary, Thank you so much for such a fantastic review! Appreciate you taking the time!
I don‘t know what I did wrong. I followed every single step of the recipe but my frosting stayed runny like the one you put on cinnamon rolls even though I let the frosting rest in the fridge over night before frosting the cake. I still tried to assemble frosting and cake but it‘s a big mess and the frosting is way too sweet for my and my family‘s taste.
The cake dough came out beautifully though. I will try to make a vegan cream filling next time because this is so disappointing.
I love all your recipes and I am very thankful for your content. This one just didn‘t work out.
Hi Angela,
I’m glad the cake came out well, but sorry to hear about the frosting. Did you add the optional lemon juice to the frosting? As I mentioned in the recipe card notes, when you add the lemon juice, it thins the frosting out into an icing consistency instead of a frosting (and it’s much easier to ice after the icing and cake have been refrigerated).
As for the sweetness level, I’m not sure what happened, as most folks who’ve tried this cake have said “I love that this cake is not too sweet,” but of course we all have different sweetness preferences when it comes to cakes.
As a UK resident – only have access to Philadelphia tubs, not blocks (in dairy using times). I found it was impossible to get firm frosting when whipping butter and Phili together. Instead I made the buttercream element first so I had a stable base (buttercream is what we call American frosting) and added Phili slowly at the end (in dollops – roughly 45g/1.5oz size). Unfortunately to get cream cheese flavour and a reasonably sweet frosting (not extreme sweet like everyone’s version anywhere), I had to sacrifice texture – it was soft when it “worked” and runny when it didn’t work (that was a sad moment that I can’t reason for). Apart from extra water in the Phili spread (which is why light is never recommended), I wonder if over whipping makes it more likely to make a runny frosting. As I say haven’t tried DF philli yet. I hope my notes helps on your next adventure, good or bad :). Best of luck!
Hey there, about the vegan sour cream, where I live I’m not sure I can find it, would it be ok an optional homemade version for that? Thank you so much. Loving your content. So awesome. Congrats 🎊😊
Hi Ana, we recommend sour cream for the best flavor and texture but if you don’t have access to it, you can probably use a good-quality vegan yogurt. Our favorites are Culina and Cocojune. Hope that helped!
I made this for a get-together with non-vegan friends, and they loved it!!! Perfect amount of sweetness, super fluffly. I did make this in a bundt cake pan and I think it was slightly less fluffy, more dense/moist because of it (or maybe because I am not an experienced baker!) but extremely delicious nonetheless. The frosting is INCREDIBLE. I don’t even like frosting, and I couldn’t stop dipping my fingers into the bowl!
Your positive feedback is the best reward for our hard work. Thank you for being one of the first people to make the cake, Paula!
This sounds amazing!!! I was hoping to ask if this (1) can be done gluten free and (2) if there is a way to make aquafaba with pressure cooked chickpeas not can chickpeas?
Hi Noemi, thanks for reaching out! We have not been able to test this cake gluten free yet, so we can’t say what the end results would be.
And as for the aquafaba bit, we recommend using canned chickpeas because the ratios are always correct, which lends great end results. I’ve tried doing this at my house with success, but under a few circumstances. No extra spices, flavors etc., allowed. I’ve only used soaked chickpeas, and I’ve filled water 2 inches over the chickpeas, never more. Using too much water would lend a different consistency to the aquafaba when whipping. After pressure cooking the chickpeas, strain and seal in a different jar than your cooked chickpeas. Use aquafaba within 48 hours for best results.
This cake is amazing. So light and fluffy and perfectly sweet! I wish I could rate this 10 stars. Thank you for another amazing recipe, Nisha!
Hi Emily, we’re so happy you enjoyed it! Thanks for leaving a review :)
The flavour goddess strikes again! Seriously Nisha, you truly understand flavour and enable us mere mortals to whip something so yummy.every.time!
I must add that we couldn’t wait to source vegan butter, sour cream and cream cheese as we needed to have this cake today/now 😂
Thank you thank you thank you for this lemon-y goodness.
We cut the cake in squares and it fed 10-11 people tonight with another 5-6 servings to go!
We’re over the moon to hear you enjoyed the recipe, Yashodha. Thanks for your kind words!
How many grams of lemon pieces should be added?
Hi Amy, thanks for reaching out with this important question! The blog has been updated to reflect your question. You should add 65-70g of minced lemon pieces. Thank you for your patience!
Thank you. I made this and added some walnuts. Happy Easter💛 🐣 🐰🐇🥮
Hi Breda, we’re so happy you enjoyed this recipe and we’re looking forward to you trying even more! :) Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe.
Just finished making this for Easter–it is DELICIOUS!!! I have some major lemon-lovers in my house, so this was a smash hit.
Also, to the people complaining about the serving size–please remember that it is okay to have independent thoughts! Nisha thought 1/16 was a good serving size. My brother thinks 1/4 is a good serving size. My other brother argues that 1/2 would be preferrable. Eat however much you want and leave it at that. Eat to experience joy and satiety–if you are that worried about calories, find a different recipe or don’t eat cake (though I wish you do–no life should be devoid of cake).
Thank you, Nisha, for this lovely recipe (like always). Try not to let people’s nitpicking bring you down!
Hi Marie, I am so very delighted you all loved this cake! It’s a serious treat for lemon lovers, right?!
And thank you for the reminder about the serving size! “Eat to experience joy and satiety” is my motto and it made me so happy to see you write that!
Thank you for this comment Marie
You put so eloquently into words exactly what i was thinking.
Could you bake this in a 9×13? Make it easier for traveling to a potluck!
Hi Jennifer, that should work fine! But I’d recommend checking at 25 minutes just to ensure you don’t overbake the cake.
Thank you!
Your cake looks sooo good!
Unfortunately, there is too much sugar for me. 😭
N. G.
Substitute using monkfruit sweetener. It’s just like sugar measure for measure, and it tastes Great!! I don’t use stevia, because it has a bitter aftertaste.
Hi Kacee, we don’t use alternative sweeteners in our recipes and don’t recommend substituting them unless you’ve had success in similar recipes. This is because not all sweeteners are a 1:1 ratio, and can result in a different level of sweetness. Sugar adds not just sweetness, but also moisture, so substituting with a sweetener alternative will also alter the overall texture.
For an 8” diameter cake – a serving of 1/16th means you cut the cake into fourths and then each fourth into fourths!
Come on! That’s not realistic but it sure makes the calories look low.
A normal size slice (1/8th) would be 736 calories.
This is not a fair thing to do. I’ve seen so many vegan recipe authors do this. Be better than that!
As someone who loves cake and has eaten a lot of this cake in the last several weeks, I can say that 1/8 of this cake would be too big of a serving for almost anyone. It’s a two layer cake.
Can you show a picture of what 1/16th of the cake looks like?
Thank you 😀
Sorry to be *that person* but 16 servings is extreme (and dangerous). Can I make cupcakes/muffins instead? (and I’ll reduce the batch size). Any unforseen reasons? I’m new to vegan baking.
Hi there, you can halve the recipe and just bake one layer cake. Then you don’t have to worry about reducing the bake time or changing the oven temperature, which you’d have to do with cupcakes. And you can halve the frosting too.
Why is it extreme and/or dangerous?
Extreme – too many servings for a whole recipe (*most* 2 layer cakes serves 8-12 which is what I expected to see). But I hasten to add, I appreciate Nisha’s explanation for how she made her decision. I definitely don’t live my life through a calorie counter FYI. And I didn’t think my comment was rude and/or insulting to the author. Dangerous – I have a sweet tooth anyway plus am only making the cake for 2 so the whole batch is way too much temptation to have around.
Hi there 😊
I do not have an electric mixer to whip the aquafaba. Do you think using normal whisk will work? Since I only need to make it foamy as the recipe doesn’t require the aquafaba to have peaks? Thank you ❤️
Hi Ruby! If you have the arm strength, yes, you should be able to do that! But it will take longer than the mixer time.