This week on Hive Top Chef the topic is lemons. When I saw the lemon topic I immediately thought how lucky I am because my heart-friendly neighbor just hand me some lemons a few days ago. Such a good coincidence, isn't it?
When it comes to the lemon theme, I want to challenge myself to make Velvety Lemon Loaf Cake as a vegan recipe and I'm a bit worried that I made Loaf cake twice in a row. But I really want to make Vegan Velvety Lemon Loaf Cake join Hive Top Chef for this week's challenge badly.
It’s extremely hard to make Vegan Lemon Loaf Cake one that is velvety and moist. Searching for a recipe for a mouthwatering lemon loaf cake was never exist online as well. So I decided to adopt the dairy, buttery, and egg Velvety Lemon Loaf Cake recipe as a vegan recipe.
Some accidents happen while I bake my lemon loaf, the power goes out because of heavy rain so my lemon loaf a bit collapse as it cools off since the structure isn't cooked and set yet. But it's just only 10 minutes left before time so I just leave it in while no electricity and the heat is retained by the oven. The result still looks good as they should be.
I was totally surprised with the outcome that they are turn out beautifully as I expected. My velvety lemon loaf cake is soft, crumb, and moist.
This velvety lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even better. Such a perfect for those who are Lemon lovers like me. And what’s cute about this recipe is that it’s easy to make, and didn't require any special equipment to make, just an oven, spatula, and whisk.
It’s not a Vegan Velvety Lemon Loaf Cake without an overload of lemon juice and lemon zest!
- First I do grate two fresh lemons before I squeeze them.
- Then I create my vegan egg by mixing applesauce with baking powder. The reason I do this technique is that the baking powder will get rid of the acid and also reduce the apple smell from the applesauce, I totally want only lemon to shine in this recipe.
- Once I grate the lemon zest, I do mix them with sugar first to enhance and infuse lemon oil from the zest.
- Another tip from this recipe is to dissolve the sugar until they're completely melted.
- I also substituted margarine instead of butter, I do satisfy with their texture and buttery smell from them.
- For the dairy substitute, I decide to use rice milk, rice milk tends to be less smell than other, with a thin and watery consistency.
- To make this absolutely lemony, I do lemon graze by combining lemon juice, lemon zest, and powdered sugar for structure and texture.
- 2 Lemon (2 TBS for Lemon Loaf and 4 TBS for Lemon Glaze)
- 2 Lemon Zest (1.5 TBS for Lemon Loaf and 0.5 TBS for Lemon Glaze)
- 1 Cup Sugar
- 1/2 Cup Vegan Butter
- 2 Tablespoon Canola Oil
- 1/2 Cup Applesauce
- 1 Teaspoon Baking Powder
- 115 Gram Cake Flour
- 30 Gram All-Purposed Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Rice Milk
- 1/2 Cup Powder Sugar
STEP 1 - Prepare the Lemon and Preheat the Oven to 350 Degrees F.
Zest the first lemon with the grater and make sure to remove the yellow part of the skin only and avoid the white part because they are really bitter. Continue to grate the lemon until all yellow parts of the peel have been removed.
For the second lemon, Grate the skin only at the end of the lemon on both sides and left the middle part because I want to use this part for decoration. Slice the middle of the second lemon into 3 slices and set these slices aside.
Squeeze the lemon by holding half of the lemon over a bowl with the cut facing up and squeezing out the juice.
STEP 2 - Making Vegan Egg
Drop 1/2 teaspoon of baking powder into the small bowl of 1/4 cup of applesauce.
Stir baking powder to combine with the applesauce.
Once the applesauce and baking powder combine well, they will turn a lighter color, less dense, and smoother.
STEP 3 - Combine Dry Ingredients For Lemon Loaf
Add a cup of sugar into the mixing bowl and follow with 1.5 tablespoons of lemon zest.
Using a spatula stir roughly the sugar and lemon zest together.
Press hard at the lemon zest to let the zest release the aromatic oil.
Add half a cup of softened vegan butter into the same mixing bowl, softened but not melted. I left them outside the refrigerator for 30 minutes before using them.
Using a spatula chop the vegan butter into small pieces.
Then combine vegan butter until the vegan butter turns a lighter color and well combine with the sugar mixture.
STEP 4 - Add The Wet Ingredients
Pour the canola oil into the dry ingredients mixture.
Using a silicone spatula mix all the ingredients until they are completely combined but possible to have leftover sugar that is still not dissolved yet.
Add the first portion of vegan egg that prepare before into the mixing bowl.
Switch to whisk at this process.
I do recommend whisking in the same direction for about 5 minutes.
Whisking until light and fluffy.
Follow with another portion of vegan egg and start to whisk again
Continue whisk in the same direction until white or slightly pale color.
Add 2 tablespoons of lemon juice into the same mixing bowl.
Switch back to using a silicone spatula until they are well combined. Scrape at the side and the bottom around the mixing bowl.
STEP 5 - Combine the Wet and Dry Ingredients
Next, add the dry ingredients, including flour, baking soda, and salt. Mix together until evenly incorporated and sift them in the mixing bowl.
Mix together until evenly incorporated until no dry lumps remain.
Be a bit careful not to over-mix the batter as that can make the lemon loaf cake tough and dense.
Pour the rice milk into the mixing bowl.
Mix together until smooth and become very fluffy.
Once the batter turns fluffy and slightly pale yellow, then set the batter aside while preparing the baking tin tray.
STEP 6 - Bake
Bring out the baking tin tray with the lid on which I use as a square baking tray at 8 inches. Grease the baking tray with margarine to be sure that the lemon loaf can bring it out beautifully without any breaking.
Brush all over the baking tray with the margarine and pour in the batter.
Use the spatula and spread it level and equally.
Bake at 350 F for 40 minutes until set and a skewer inserted into the center comes out with moist crumbs but no wet batter.
After baking for 40 minutes, remove the vegan velvety lemon loaf cake from the oven. Let cool inside the baking tray for 30 minutes or until completely cooled.
Gently move out the lemon loaf from the baking tray.
STEP 7 - Prepare the Lemon Glaze
Add the powder sugar into the mixing bowl, then follow with lemon zest.
Pour the lemon juice into the same mixing bowl.
Whisk until smooth, making sure there are no lumps.
Let it sit for a few seconds then pour it over my lemon loaf.
STEP 8 - Platter
Drizzle the lemon glaze over the lemon loaf and spread the lemon glaze eventually the lemon loaf.
Once the lemon glaze had coverage reached then set the lemon glaze to be more solid before garnishing, which I do garnish by laying the lemon wedge. Due to the power going out while baked but the crumb is still moist and tender which is similar to a pound cake but slightly lighter texture. This cake is best served the day after. Leftovers can be wrapped tightly and stored in the refrigerator for 2 to 3 days.
This delicious Vegan Velvety Lemon Loaf Cake is fluffy, tangy and so easy to make from scratch. Every bite of this is bursting out with fresh lemon and the lemon glaze on top will give the lemon addicts with every bite.
Many thanks for reading my post and hope you enjoy my recipe and forgive me to make loaf cake twice a week! 😅