Vegan Lemon Star Cake

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Vegan Sponge

It’s the weekend, let’s make a cake! This one is quick, cruelty free and delicious. I only call it a Lemon Star Cake because this time when I made it I arranged some lemon rind in a star on top. This is a straightforward vegan sponge that you can modify with your own fillings and icing as you will. I fill it with golden syrup while it is still warm, just to take it to the next level of gooeyness; but, hey, mess around – vegans are great improvisers, we have to be!


2 Cups of white self-raising flour
1 teaspoon of bicarbonate of soda
1 Cup of caster sugar

1 Cup of canola oil (I use canola, it’s a wonderful colour, but vegetable or sunflower oil is fine, too)
1/2 Cup of apple juice (I’ve used orange juice here, too, it comes out a little more citrussy)
1/2 Cup of water
1 Lemon (the juice thereof) or about 2 tablespoons of pure lemon juice
1 Tablespoon of grated lemon rind (from the aforementioned lemon)
1 Teaspoon of vanilla extract

You will need a seive and two mixing bowls, a whisk and a couple of cake tins greased with your animal-free grease of choice, or lined with greased greaseproof baking paper…

1. Grease up your tins and start to preheat the oven to 160c, which is 230f in old fashioned numbers.
2. Use the seive to seamlessly sift the flour, bicarb and caster sugar together into the larger bowl (if one is bigger than the other).
3. In the other bowl, mix all the other ingredients well together, including the lemon rind. If you want a “star” on top of your cake, spare a few strands of rind here.
4. Make a well in the dry ingredients and pour the liquids in, combining smoothly with a whisk until you have a nice smooth gloop.
5. Pour equal amounts of the gloop into each of your tins and transfer to the oven.
6. Leave them to bake for 24 minutes and then check them. You are looking for risen in the middle and turning golden. If they are not turning evenly you might want to swap the position of the tins or something. If you are unsure about the middle being cooked, slip a skewer in and see if it comes out with any gloop on it. If the tins are particularly deep, they may need a little longer. You may need to bake for another 3-5 minutes or they could be ready – use your judgement. Probably better to err on the side of well done (as long as it’s not burned) than soggy in the middle.
7. Hoy the tins out and leave to cool for a few minutes until the tins are not too hot to handle but the sponge is still warm.
8. Tap the sponges out to cool and get going on your filling/icing.

Suggested fillings: golden syrup, jam, humous (just kidding).
Suggested toppings: Seive a light dusting of icing sugar on top of the cake, or make up a glace icing with icing sugar, warm water and a couple of teaspoons of lemon juice (add the liquids to the sugar until you have a smooth paste that sticks to a spoon).

Any arty flourishes you want to finish with are up to you.

Right, no excuse for making cake from anything that comes from a chicken’s backside any more. Enjoy!

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