Name: Lilac Lemon Cake
Prep time: 28 min
Cook time: 66 min
Total time: 95 min
Yield: 10 servings
Ingredients: 56 g plant based butter (softened at room temperature); 120 ml plant based milk (at room temperature); 60 ml lemon juice (freshly squeezed); 60 ml aquafaba (liquid from a chickpea can); 56 g neutral oil (such as sunflower or extra virgin olive oil); 0.5 tbsp pure vanilla extract; 1 tbsp lemon zest (from 1 medium lemon); 210 g all purpose flour; 0.25 tsp baking soda; 1 tsp baking powder; 0.25 tsp sea salt (fine); 190 g organic cane sugar (use 120g for the cake batter); 0.5 cup flowers (lilac blossoms); 120 g powdered sugar (organic); 2 tbsp coconut yogurt; 1 tbsp lemon juice (plus more as needed)

Instructions

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1

Prepare floral sugar by layering organic cane sugar (190 g) and flowers (0.5 cup) in a jar. Store for 2 days, shaking daily, then sift out blossoms.
2

Take plant based butter (56 g) and plant based milk (120 ml) out of the fridge to reach room temperature. Preheat oven to 175C and line a loaf pan.
3

Mix plant based milk (120 ml) with lemon juice (60 ml) and set aside to curdle into vegan buttermilk.
4

Beat aquafaba (60 ml) with an electric mixer until foamy and light.
5

Cream plant based butter (56 g), neutral oil (56 g), and organic cane sugar (120 g) until well incorporated and fluffy.
6

Beat the buttermilk, whipped aquafaba, pure vanilla extract (0.5 tbsp), and lemon zest (1 tbsp) into the butter mixture.
7

In a separate bowl, whisk together all purpose flour (210 g), sea salt (0.25 tsp), baking soda (0.25 tsp), and baking powder (1 tsp).
8

Fold dry ingredients into the wet batter until just combined. Pour into pan and bake for 40 minutes until golden.
9

Whisk powdered sugar (120 g), coconut yogurt (2 tbsp), and lemon juice (1 tbsp) until pourable. Drizzle over the cooled cake.