Who else is ready for some juicy lemon cakes now that spring is near? These cute little vegan lemon cakes are perfect for afternoon tea at home or with friends. Their juiciness and fluffiness make them light and mouth-watering.
I personally used a tray with molds inside but is also possible to use a muffin tray. Make sure to grease the molds very well, otherwise it'll be difficult to get out the cakes in one piece.
I personally used this shape, but any mold should work. Depending on the size the baking time might vary, please keep that in mind.
300g spelt flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
150g brown sugar
120ml soy milk vanilla
120g soy yoghurt
juice of 1 big lemon
120ml sunflower oil
100g powdered sugar
2 tbsp lemon juice
vanilla soy milk
Pre-heat the oven to 180°C.
If you use a tray with molds, make sure to grease it very well. If you choose to make muffins, add paper molds to the muffin tray instead of greasing it.
Sift all ingredients A into a big bowl and mix them well.
Mix all ingredients B in a seperate bowl until well combined.
Add B to A and mix with a whisk until just combined. Careful: If you mix too well the dough won't turn out as fluffy. That's why it is necessary to whisk by hand and not use an electronic device.
Fill the dough into the molds and bake 25-30min. After the time is up make a test with a toothpick. If it comes out clean, the cakes are ready. Attention: if you decided to make muffins, they might be done a bit quicker, so please check on them after around 20 min.
Let the cakes cool completely and remove them from the molds afterwards. Hack: if the cakes don't come out of the molds easily, use a toothpick and carefully line the sides where the cakes touch the mold in the baking tray so that it comes out easier.
Sift the powdwered sugar into a bowl.
Then add the lemon juice and whisk.
Add soy milk little by little until the icing reaches a relatively thick but liquid consistency.
Pour the icing over the cold cakes, add decorations if you like and let it harden.