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Lemon Tea Cakes [Vegan]

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A wonderfully citrusy and aromatic mini cake, great for breakfast or afternoon tea! These lemon cakes are more of a sweet quick bread; there’s no creaming of butter required and it’s not too sweet. Instead, it uses coconut oil, which adds a subtle nuttiness to the overall essence of the cake. It’s delicate, truly cake-like and fragrant from the combination of lemon, vanilla, and cardamom.

Lemon Tea Cakes [Vegan]


  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup almond milk (or some other non-dairy milk)
  • 1/2 cup coconut oil, melted and cooled
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure lemon extract (optional)


  1. Preheat oven to 350°F. Grease a mini cake or muffin pan.
  2. Sift flour, baking powder, baking soda, and cardamom in a large bowl. Add sugar and salt, and mix together to combine.
  3. In a small mixing bowl, whisk almond milk, coconut oil, lemon juice, zest, and extract together.
  4. Make a well in the center of the flour mix and pour in the almond milk mixture. Stir well to combine, but do not overmix.
  5. Spoon the batter into the prepared mini cake or muffin pan to about three-quarters of the way full, each. Place in oven and bake for 18-25 minutes until tops are lightly golden and a toothpick inserted in the center just comes out clean.
  6. Allow cakes to cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.





Simple, nourishing, and budget-friendly foods inspired by African flavors. Hello, I’m Elsa and I chronicle my adventures exploring nourishing and vibrant plant-based foods on my blog, The Whinery. When I’m not in my tiny kitchen in Vancouver, BC whipping up delicious meals, I travel, dabble in photography and explore sustainable coffee houses.



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