Vegan Mini Lemon Thyme Cakes

A bite-sized light and fluffy cake bursting with flavour from freshly squeezed lemon juice, lemon thyme, and a lemon curd icing glaze.

Mini cakes are perfectly portioned pieces of cake. There’s something special about plating up an individual mini cake that’s quite different from serving a slice of cake. Mini cakes can also be easily wrapped in fresh baking paper or fabric and wrapped with twine for a sweet gift.

Vegan Mini Lemon Thyme Cakes

These cakes are bursting with lemon flavour. Rather than being overpowering, the lemon juice, essence and thyme work nicely together to gently layer the lemon flavour. If you don’t have lemon thyme in your cupboard, it can be omitted.

For the icing, I used some lemon curd from the fridge. The lemon curd is easy to make with this recipe but if you don’t want to add this extra step, the icing will work well with freshly squeezed lemon juice. I opted to give these cakes a glaze by icing them while slightly warm. Alternatively, the icing can be made thicker consistently to achieve a traditional cake icing.

Vegan Mini Lemon Thyme Cakes

A bite-sized light and fluffy cake bursting with flavour from freshly squeezed lemon juice, lemon thyme and a lemon curd icing glaze.
Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins
Cuisine Australian
Servings 6

Equipment

  • Mini Cake Tins (6 – 8)
  • Large Mixing Bowl

Ingredients
  

Mini Lemon Cakes

  • 125 gram non-dairy Butter
  • ¾ cup Caster Sugar
  • 4 teaspoons Orgran No Egg Egg Replacer mixed with 2 tablespoons of water
  • cups Plain Flour
  • teaspoons Baking Powder
  • Pinch of Salt
  • ½ cup non-dairy Milk
  • 1 tablespoon Lemon Essence
  • 2 teaspoons Lemon Thyme
  • 1 tablespoon Lemon Juice freshly squeezed

Lemon Curd Icing

  • 1 cup Icing Sugar
  • 4 tablespoons Lemon Curd or juice of one lemon

Instructions
 

  • Pre-heat oven to 180°C
  • Grease 8 mini cake tins (batter may fill between 6 – 8, depending on size of tins)
  • Cream butter and sugar.
    125 gram non-dairy Butter, ¾ cup Caster Sugar
  • Add remaining cake batter ingredients, mix well.
    4 teaspoons Orgran No Egg Egg Replacer, 1½ cups Plain Flour, 1½ teaspoons Baking Powder, Pinch of Salt, ½ cup non-dairy Milk, 2 teaspoons Lemon Thyme, 1 tablespoon Lemon Juice, 1 tablespoon Lemon Essence
  • Fill individual baking tins to approximately ⅔ full.
  • Bake in oven until a skewer comes out clean. As oven temperatures vary significantly, check cakes at 15 minutes.
  • Remove from oven and allow to cool in tins for at least 15 minutes while resting on a cooling rack.

Lemon Curd Dressing

  • Mix icing sugar with lemon curd or lemon juice. Adjust ingredients as required to achive the desired icing consistency.
    4 tablespoons Lemon Curd, 1 cup Icing Sugar
  • Ice cakes while slightly warm to achieve a glaze (as pictured) or allow cakes to cool completely to achieve a thicker icing result.

Notes

The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Keyword Bakery, Cakes, Vegan
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