Can I use all-purpose flour instead of whole wheat flour?

While this recipe is designed for whole wheat flour to achieve a specific texture and nutritional profile, you could substitute it with all-purpose flour, though the cake's density and flavor might differ slightly.

Is homemade lemon marmalade essential for this cake?

The recipe links to a homemade lemon marmalade, which provides a fresh, intense lemon flavor. You can use store-bought marmalade, but ensure it's vegan and has a good quality lemon taste.

What is the purpose of the apple cider vinegar in the cake?

The apple cider vinegar (or white vinegar/lemon juice) reacts with the baking soda to create lift and a tender crumb in this egg-free vegan cake, contributing to its light texture.

Why is it important not to overmix the cake batter?

Overmixing the batter, especially with whole wheat flour, can develop the gluten too much, resulting in a tough or dense cake. Mix gently until just combined for a tender crumb.

How should I store leftover Whole Wheat Lemon Marmalade Cake?

Store leftover cake at room temperature in an airtight container for up to 2-3 days, or refrigerate for up to 5 days. For longer storage, slices can be frozen for up to 1 month.

2.5K Views 7 years ago

Whole Wheat Lemon Marmalade Cake
[Vegan]

NT By: Namita Tiwari

Author Bio

I live in the Himalayas in India. I am an educationist by profession, a Yoga... Read More

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A slice of golden-brown Whole Wheat Lemon Marmalade Cake with a bright white lemon glaze drizzled over the top, served on a white plate.

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Whole Wheat Lemon Marmalade Cake [Vegan]

1925

Dairy Free

This lovely lemon marmalade cake is perfect for all occasions. Made from whole wheat flour, it is heartier than a traditional cake, yet still light, thanks to the addition of lemon marmalade. It pairs perfectly with the simple icing glaze or on its own with a cup of tea.

Ingredients You Need for Whole Wheat Lemon Marmalade Cake [Vegan]

For the Cake:

1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
3/4 cup warm water
1/2 cup lemon marmalade
1/3 cup vegetable oil
2 tablespoons apple cider vinegar or white vinegar or lemon juice
2 teaspoons zest of a lemon (optional)

For the Glaze:

1/2 cup icing sugar
1-2 tablespoons lemon juice

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How to Prepare Whole Wheat Lemon Marmalade Cake [Vegan]

Preheat oven to 355°F. Grease and line one 8-inch round cake pan. Or, generously grease and dust one 3-cup bundt pan.
Whisk together first four ingredients in a large bowl.
In another bowl, mix the next four ingredients. These are liquid ingredients.
Add dry ingredients to the bowl that has liquid ingredients. Mix gently till well combined. Do not overmix. Stir in zest.
Pour into the prepared pan. Bake for 25-30 minutes or till the top turns brown and a toothpick inserted in the center comes out clean.
Remove from the pan after 5 minutes. Invert on the rack to cool. Slice when cold.
For the glaze, mix lemon juice and icing sugar. The glaze should be thick and not runny. Pour over the cake.

Nutritional Information

Calories: 1,925 | Carbs: 84 | Fat: 170 | Protein: 16 Note: Excludes glazing and lemon marlade

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.