How long does lemon tea cakes [vegan] take to make?

This beverage can be prepared in just 5-10 minutes.

Can lemon tea cakes [vegan] be made ahead?

Some beverages can be prepped ahead. Check recipe for specific instructions.

Can I make lemon tea cakes [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does lemon tea cakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is lemon tea cakes [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

6.2K Views 9 years ago

Lemon Tea Cakes
[Vegan]

EB By: Elsa Brobbey

Author Bio

Hello, I’m Elsa. I live in Vancouver, BC, and I chronicle my adventures exploring simple,... Read More

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Lemon

Lemon Tea Cakes [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for Lemon Tea Cakes [Vegan]

1 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)

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How to Prepare Lemon Tea Cakes [Vegan]

Preheat oven to 350°F. Grease a mini cake or muffin pan.
Sift flour, baking powder, baking soda, and cardamom in a large bowl. Add sugar and salt, and mix together to combine.
In a small mixing bowl, whisk almond milk, coconut oil, lemon juice, zest, and extract together.
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.
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.
Allow cakes to cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.