– Lemons – Oatmilk – Aquafaba – All-Purpose Flour – Baking soda – Baking powder – Sea salt – Organic Cane Sugar – Extra Virgin Olive Oil – Pure vanilla extract
Zest the lemons to get 1 tablespoon of zest. Set aside. You’ll use more zest to finish the cake (and if making the Strawberry Topping). Juice the lemons and combine with the oat milk; set aside for 10 minutes to curdle. This is the vegan “buttermilk.”
Mix together the oil and sugar until well combined, then fold in the whipped aquafaba and mix again. Add in the vegan buttermilk (oat milk + lemon juice), 1 tablespoon of lemon zest, and vanilla. Mix again until well combined.
Add in half of the dry ingredients (flour + baking powder + baking soda + salt) and mix on low speed until just combined. Add in the remaining dry ingredients. Mix on low speed, then switch to mixing in by hand. The finished batter should be light and airy. Do not overmix!
Pour the batter into a parchment paper-lined loaf pan. Bake at 350°F/176°C for 35-40 minutes. Allow to cool in the pan for 15-20 minutes, then transfer to a wire rack to further cool.
If you made the strawberry topping, spoon the strawberry compote over the cooled lemon cake and then top with the macerated strawberries. Finish with some extra lemon zest on top.