Celebrity food blogger, Julie Resnick has taken to social media to share the recipe for baking “Vegan Lilac Lemon Cake”.

In her words, “Vegan Lemon Lilac Cake is sweet, tart and packed with that soft aroma of lilacs. If you haven’t worked with this edible flower, start now, it adds a sweet floral with faint citrus notes that is magic.”

INGREDIENTS

    • 1/2 stick (56g or 1/4 cup) Country Crock Plant Butter, softened at room temperature
    • 120 mL (1/2 cup) unsweetened plant-based milk (I used oat milk), at room temperature
    • 60 mL 1/4 cup lemon juice
    • 60 mL (1/4 cup) aquafaba (the liquid from a can of chickpeas)
    • 56 g (1/4 cup) neutral-tasting oil such as sunflower oil, or extra virgin olive oil
    • 120 g (1/2 cup + 1 tablespoon) Lilac Sugar (or organic cane sugar)
    • 1/2 tablespoon pure vanilla extract
    • 1 tablespoon lemon zest (1 medium-to-large lemon)
    • 210 g (1 3/4 cups) all-purpose flour
    • 1/4 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon fine sea salt
  • Toppings (optional): Lemon Glaze (recipe below) and lilac flowers

INSTRUCTIONS

  • Take the plant butter out of the fridge to soften and take the plant-based milk out of the fridge to come to room temperature.
  • Preheat the oven to 350°F/175°C. Line a 9×5-inch (23×13 cm) or 8×4-inch (20×10 cm) loaf pan with parchment paper.
  • Zest the lemon(s) to get 1 tablespoon of zest (1 medium-to-large lemon). Set aside.
  • Make the vegan buttermilk. Combine the plant-based milk and lemon juice and stir. Set aside to curdle.
  • Prepare the aquafaba. Pour 1/4 cup liquid from a can of chickpeas into a small bowl. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until it‘s foamy throughout, 45-60 seconds.
  • Cream the wet ingredients. Add the softened Plant Butter, oil, and Lilac Sugar to a large bowl. Using the mixer, beat until the ingredients are well incorporated and starting to get fluffy, 60 seconds or so. Add in the vegan buttermilk, whipped aquafaba, vanilla extract, and lemon zest. Mix until just combined, 15-20 seconds.
  • Whisk together the dry ingredients. Add the flour, salt, baking soda, and baking powder to a medium bowl and whisk well to ensure the leaveners will be evenly distributed throughout the cake.
  • Add half of the flour mixture into the butter-sugar mixture, beating on low speed until just combined, taking care to not over beat. Add the remaining flour mixture and beat until mostly smooth, then switch to a silicone spatula to finish combining. Once the cake batter is mostly evenly combined, stop mixing! Overmixing can cause the cake to become dense or dry. The batter should be fluffy and a bit bubbly at this point.
  • Pour into the prepare loaf pan, and smooth the batter out on the top using a silicone spatula.
  • Bake for 35-45 minutes until a toothpick inserted into the tops/center comes out clean and the top is golden. If the top starts to brown early, loosely tent it with foil. I baked mine for exactly 40 minutes, and it was perfect.
  • Transfer cake to a wire rack and cool for 15-20 minutes. Then use the parchment paper handles to lift the cake out of the pan and onto the wire rack. Once cooled, drizzle with the lemon glaze. If desired sprinkle some lilac flowers (shake them first to make sure there are no bugs hiding) on top.

NOTES

I include lilac flowers as a topping on the cake primarily for presentation. When ready to serve, I pick most of them off, as eating too many raw flowers at once will detract from the taste/texture of the cake. The flavor of lilac will come through with the lilac sugar.

Lemon Glaze

INGREDIENTS

  • 120 grams (1 cup) organic powdered sugar
  • 2 tablespoons coconut yogurt
  • 1 tablespoon lemon juice, plus more as needed

INSTRUCTIONS

  • Mix together all ingredients in a small bowl with a whisk until you have a thick yet pourable glaze texture. If you want it to be thinner, add more lemon juice (or a spoon of plant based milk). If you want it to be more lemony, add a bit more lemon juice or some lemon zest.

Lilac Sugar

INGREDIENTS

  • 1 cup (190g) organic cane sugar or granulated sugar
  • 1/4 to 1/2 cup of lilac blossoms
  • 1 glass jar

INSTRUCTIONS

  • Shake the lilac bunches to make sure there aren’t any small bugs hiding in there. Then delicately remove individual lilac blossoms from the stems.
  • Fill your jar with about 1/4 of the sugar. Then add a large handful of lilac blossoms. Repeat in layers with the sugar and lilac blossoms.
  • Seal the jar and shake it up. Store in a cool, dry, dark place for at least 2 days. Make sure you shake the jar at least once a day to help evenly distribute the lilacs amongst the sugar.
  • The sugar will get a little damp from the lilacs, so after a few hours or the next day, I like to dump the lilac sugar out on a parchment paper-lined tray or flat surface for an hour or so. That way the sugar dries up and loses the excess moisture. Return the lilac sugar to the jar and give it a shake.
  • After at least 2 days or (or up to a week), pluck or sift out out the flowers. You can use it in recipes (as this cake), in tea, or as a body scrub!

 

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This Recipe Belongs To Julie Resnick

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