Lemon Cake Recipe with Thyme
A delicious plant based lemon and thyme cake.
Servings: 12
Calories: 339.86kcal
Ingredients
Cake batter
- ⅓ cup Plant spread
- 1 cup Castor sugar
- 1 cup Aquafaba
- 2 cups Self raising flour
- 1 teaspoon 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 tablespoon 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.
Nutrition
Calories: 339.86kcal | Carbohydrates: 60.17g | Protein: 2.96g | Fat: 10.66g | Saturated Fat: 2.17g | Sodium: 218.72mg | Potassium: 64.61mg | Fiber: 1.41g | Sugar: 42.57g | Vitamin A: 540.18IU | Vitamin C: 12.97mg | Calcium: 25.43mg | Iron: 0.65mg