Lemon Cake

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Vegan catering in the south west, UK. Main web: fairfoods.org.uk
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5 Responses to Lemon Cake

  1. Pingback: Lemon Drizzle Cake

  2. tokyovegan says:

    Thanks so much for your detailed instructions. So it’s supposed to be as thick as 2 layers. If I understand correctly, the flaxseeds are added for nutritional benefit and preservation? I did use a packaged ground flaxseed, but next time I will try using ones I ground in my vitamix. Just to confirm you have reduced sugar by 1/2 oz (14g)? It must be totally decadent with icing and lemon curd! I will also try your suggestion to use soya flour alternative, and look forward to try out the non-GF recipe, too. Cheers, William

    • Fairfoods says:

      Hi William,

      You’re very welcome!

      Flaxseeds – yes to nutritional benefit and preservation.

      Sugar – yes I now use 1/2 oz 14g less in the recipe. I think you could probably reduce it more, but have not tried this so if you do let me know how it goes!

      All the best,

  3. tokyovegan says:

    Hi, I found your lemon cake recipe reposted on the bestveganguide.com site. As I’m not familiar with gluten-free baking, I followed the recipe to the letter (weighing the flours and sugar, rather than using measuring cups as I’m accustomed).

    Since Krista hadn’t mentioned ground flaxseeds were optional, I used 4 teaspoons after checking the conversion for 2 dessert spoons.
    Upon mixing the batter, it seemed very odd because it was extremely thick (not smooth), and sticky. The cake turned out 4cm (1.6″) in height even though I made it in an 8.5″ round pan vs. the 7″ pan (I assume round) you specified.
    The taste isn’t bad (a little too sweet for my taste) but flecks of flaxseeds are quite noticeable. I am wondering if I used too many, or may have done something else wrong? May I inquire why flaxseeds are optional?
    Many thanks for your help!

    • Fairfoods says:

      Hi William,
      Thanks for your feedback, I’ll answer your points one by one.

      Firstly, don’t worry about the batter being thick and sticky, this is because of the xanthan gum. It should not be lumpy though – I always sieve the flours, xanthan and raising agents together and give the batter a really good whisk so it is even. As soon as it looks even you need to stop though – just whisk as much as it needs and no more.

      The cake was made in a round tin, I will update the recipe to reflect this.

      I would expect the cake to come out at 4cm high in a bigger tin – the tin size makes a huge difference. Sometimes I make the cake in a 9″ round tin and do need to make more mixture (the recipe above times one and a half) otherwise it would come out looking like a single layer.

      I have tried reducing the sugar by 1/2 oz and it works fine, though no-one has ever said it is too sweet before.

      If the flax seed is ground it should not be noticeable – it should not be put in whole. I grind my flax seed in a coffee grinder and over here you can often find ground flax seed in the shops. I have put flax seed as optional because it tastes pretty much the same without it. I think I have got used to making it with flax in it and also I am not 100% sure how long the cake will keep without it, so until I am sure, will continue to use it. You were correct in thinking 4 tsps.

      I also always use soya flour in the recipe as suggested in the alternative and it does improve the taste (though I think it is fine without it) so again I shall update the recipe to reflect this.

      Thanks, Clare

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