Mini Lemon Cakes
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Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • CAKES
  • 345g self-raising flour
  • ½ tsp bi carb
  • 265g white sugar
  • 1 & ½ cups almond milk
  • 150ml vegetable oil
  • 2 Flax eggs (30g of ground golden flax mixed with ⅓ cup water)
  • 125ml lemon juice (add to almond milk to curdle about 20 minutes prior to use)
  • 100ml aqua faba from chickpeas
  • Finely grated Lemon peel from 1 large lemon
  • Yellow food colouring
  • ICING – ERMINE FROSTING
  • 400g castor sugar
  • 90g plain flour
  • 450ml almond milk
  • 450g vegan margarine
  • 1 tsp vanilla
Instructions
  1. CAKES
  2. Add dry ingredients to a large mixing bowl (except flax)
  3. Add lemon juice to almond milk
  4. Whip aqua faba until stiff peaks form (you can add a tsp of sugar to assist this process)
  5. Add almond milk, vegetable oil and a few drops of yellow food colouring to dry ingredients and mix until just combined
  6. Add water to ground flax seeds and as soon as it starts to thicken, add to cake batter and mix until combined
  7. Fold in the whipped aqua faba until combined
  8. Add to cupcake wrappers. An ice-cream scoop gives the perfect amount. If you are using the cardboard wrappers that you will see in all of my cupcake posts, the cake will only fill about half of the cup.
  9. Cook for 20 minutes. Use a cake tester to check if cooked and if required, cook for another minute until cake tester comes out clean
  10. Transfer to a rack to cool. Once completely cooled, carefully remove the cupcake wrappers. They are ready to ice.
  11. ICING – ERMINE FROSTING
  12. Add flour and sugar to a medium saucepan and place over medium to high heat
  13. Gradually add milk and stir continuously until the mix is a pudding like consistency
  14. Transfer container and cover with cling wrap – press the wrap onto the pudding mix to make sure that a skin doesn’t form. Cover container with lid and place in fridge until cooled. I will often do this the night before I need it
  15. Once cooled, beat vegan margarine until smooth
  16. Gradually add pudding while mixing. Don’t add too much at once or it might split thew icing. If it does split, you can get it back, but it needs to be whipped for a long time. Add vanilla and mix until combined
  17. Ice using your favourite piping nozzle. The brand of piping nozzle I used was Loyal and the size is 011mm
  18. Sprinkle with some grated lemon rind
Recipe by my vegan plate at https://www.myveganplate.com/mini-lemon-cakes/