This Lemon cake recipe with thyme is a favourite of my sons. It's a super moist & delicious cake using lemons and thyme to create a unique flavour explosion in your mouth.
Sometimes it's the smallest changes that make the biggest difference and this lemon cake recipe is a prime example. I am so proud and in love with this vegan lemon cake recipe. It's perfect for when I want to indulge in something sweet.
My brother had a surplus of thyme in his garden, so one afternoon I decided to combine thyme with lemon to whip up a cake. The taste is magical. At first, my brother and his partner thought 'lemon & thyme cake? that sounds interesting' but fresh out of the oven and into their mouths with zero complaints. From then on, I started baking it for my son (cupcakes for school lunches), who, as I mentioned, adores this cake.
🥘 Ingredients
- ⅓ cup Plant spread - use something light in taste, like sunflower spread
- 1 cup Castor sugar
- 1 cup Aquafaba (this is chickpea juice, canned is fine)
- 2 cups Self raising flour
- 1 tsp Baking soda
- 1 ½ medium Lemons, juiced & rind grated Grate lemon rind before juicing )
- ¼ cup Plant milk or as needed
- ¼ cup Fresh thyme leaves
Frosting
- ⅓ cup Plant spread
- ½ cup Apple sauce
- ½ medium Lemon juiced
- ½ medium Lemon rind grated for garnish
- 2 ½ cups Icing sugar
- ¼ cup Fresh thyme leaves for garnish
💭 Recipe Tips
- Adjust the amount of lemon juice and rind used in both the cake batter and frosting if you prefer it more or less lemony
- Always use fresh thyme herb to yield a better flavour
- Select your preferred cake tin, I used a muffin tray but you can use a cake tin, bunt tin etcetera
📋 Other Vegan Dessert Recipes
- I recently made vegan meringue with rose water a light snack perfect for those sugar cravings.
- Vegan gluten free strawberry crisp - a sweet, refreshing, and a deliciously simple crowd pleaser.
Lemon Cake Recipe with Thyme
Ingredients
Cake batter
- ⅓ cup Plant spread
- 1 cup Castor sugar
- 1 cup Aquafaba
- 2 cups Self raising flour
- 1 tsp Baking soda
- 1 ½ medium Lemons, juiced & rind grated Grate lemon rind before juicing )
- ¼ cup Plant milk or as needed
- ¼ cup Fresh thyme leaves
Frosting
- ⅓ cup Plant spread
- ½ cup Apple sauce
- ½ medium Lemon juiced
- ½ medium Lemon rind grated for garnish
- 2 ½ cups Icing sugar
- ¼ cup Fresh thyme leaves for garnish
Instructions
Cake
- Preheat oven to 180 degrees Celsius (356 degrees Farenheit)
- In a mixing bowl add flour and sugar and mix. Once mixed well, make a well in center.
- Add in all wet ingredients.
- Once will whisked together add in baking soda, lemon rind and thyme.
- Whisk together until you see the thyme is evenly spread throughout batter.
- In your desired cake tin pour in mixture evenly (be sure to oil your tin if needed).
- Place cake in the middle of the oven and bake until you are able to poke a fork into the cake and no batter is present on fork when you pull it out. Roughly about 45min (depends on your oven).
- Allow cake to cool for at least 15 minutes before frosting
Frosting
- In a bowl add icing sugar, lemon juice, lemon rind and plant based spread and whisk together until it is thick enough to use as frosting.
- If it is too runny add more icing sugar. (a tbsp at a time)
- Once cake is cool, transfer to wire rack. (cake must be completely cool before spreading your frosting on otherwise it will melt!)
- Tip; Adjust how ‘lemony’ you'd like the frosting and cake, by adding more or less lemon juice.
Matilda
I have to agree with, this combination is really good. I served it for tea and my friends loved it too. They took some home with them. I shared this recipe with them