Vegan sticky lemon cake drizzled with lemon-mint syrup – Gluten/Lactose/Dairy/Casein/Soy free, A guest post

I have been craving a sticky, syrupy lemon cake ever since I saw Julia’s in MasterChef Australia.  Usually I play safe with gluten-free cakes and stick to chocolate cakes because the kids love it so much and because they demonstrated no love for tang in lemon cakes earlier.  But, they have grown since.   And their response to the lemon and poppy seed cake I made a couple of months back encouraged me to try my favourite lemon cake from pre-vegan days.  The stickiness comes from the lemon-mint syrup drizzled on the warm  cake.

A slice of sticky lemon cake, vegan, eggless, dairy free, soy free

This post kicks off my first day with the veganmofo challenge.   Veganmofo is an annual event in which participating vegan food blogs from all over the world, post one vegan delicacy a day on their sites.  Considering that I do only two posts a month, this is going to be a huge challenge.  You  can keep up with all the veganmofo posts by subscribing to the feed here.

This post is also a guest post for a friend.  Saee is a good friend, an even better writer as you will see when you read her write-ups on her food blog – My Jhola, and an awesome cook .  I can vouch for the latter having had the pleasure of sampling quite a few delicacies myself, thanks to Saee’s generosity, and the fact that we live in the same city.

A little about the recipe:

The recipe for the cake is not on the same lines as usual vegan cakes.  The wet ingredients have been cooked before being added to the dry ingredients.  I feel it the top of the cake made this way is stiff, similar to the ones made with egg whites.  I still haven’t successfully substituted egg whites in vegan cakes.  Have you?  The cake is gluten-free, soy-free, and refined-sugar  free.  I used whole almonds this time as Jr.H is not demonstrating as much reaction to nut as she used to earlier.  This cake is dense, and sweet.  It reminds me of Indian sweets.  Probably it does not wish to digress from my Indian theme this month!  I again made use of the ‘mint and rosehip’ tea leaves I bought from Manali.  You knew you will see more, did you not?

Lemon mint syrup for lemon cake

For the recipe please visit Saee.

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Comments

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  1. Wonderful post to lead off MOFO. I came way of vegan temptivists. This is my 3rd year doing MOFO but am getting a late start today.
    Gorgeous photography and delicious looking dessert. Look forward to following you.

    • Wow! Three years is encouraging! I hope I will make it this month without a break. Thank you for visiting, Gigi. Doesn’t matter if you start late, do keep posting. 🙂

  2. awesome combo.. cake has come out well!

  3. Hi Harini,

    I noticed this is a gluten free cake without any xanthum or gaur gum. Doesn’t the cake become crumbly ? I am experimenting a lot with gluten free but results are not very encouraging when it comes to cakes. Any tips that you can give me ?

    • I missed that in the recipe. Will ask Saee to correct it immediately. I roasted dry and powdered 1/2 tsp of ‘dink’ (acacia gum) and added it to the wet mix. Thank you, Madhulika for noticing the omission. However if I make cupcakes I don’t use any gum, esp. when I use chocolate. Add cornstarch, tapioca or potatostarch for binding. Restrict tapioca or potato to 1/2 tsp. for 1 cup of flour, as they tend to harden the cake.

  4. love the pictures and the cake sounds wonderful.

  5. Thanks for the tips Harini. I haven’t used acacia till now. Is it the one that we use in laddus ?

    • Madhulika, I looked into my notes and found that there is not acacia gum used here. I made another cake in which I used dink. Here the cooking takes care of the stability of the cake. I am sorry over the confusion I had between two cakes. 🙁 But you can add acacia whenever you have a doubt about the crumble factor. Yes, acacia gum is dink, the one we use in Indian laddoos.

  6. What a great kick start recipe Harini. The stickiness makes the cake sound extra yum! 🙂

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