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.
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
- 1½ cups Plain Flour
- 1½ 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.
Tried this recipe?Let us know how it was!