Sophie Turner’s: Vegan Lemon Cakes

By Vera Fourie


2½ Cups of flour
1 Teaspoon of salt
½ Teaspoon of baking soda
½ Teaspoon of baking powder
2 Tablespoons of lemon zest
1 Cup of coconut oil
1 Cup vegan milk
2 Tablespoons of ground flaxseed (makes two flax ‘eggs’ – optional 2 eggs if you’re not vegan.
12 Lemon slices
1½ Cups of sugar (treacle)
1 Teaspoon of vanilla extract
3 Tablespoons of freshly squeezed lemon juice

Preheat the oven to 180ºC and grease a 12-muffin tin. Caramelise the lemon slices by boiling one cup of water and ¾ cup sugar; add the slices and stir occasionally until they’re done to your liking. Drain when finished and place one lemon slice in each muffin tin.
Next, combine the dry ingredients in a mixing bowl. Prepare the flax eggs by combining five tablespoons of water with two tablespoons of ground flaxseed. Stir well and allow to stand for a few minutes. In a separate bowl whisk together the coconut oil and ¾ cup of sugar, then stir in the lemon juice, lemon zest, vanilla extract, and flax eggs. Combine the wet and dry ingredients and beat well. Warm the vegan milk in a small saucepan or in the microwave and mix thoroughly with the batter (cold milk will make the coconut oil in the batter congeal). Divide the batter among the muffin tins and bake for 15 minutes or until the tops of the lemon cakes are golden. Allow to cool for 10 minutes.



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