Vegan Lilac Lemon Cake

Scaled for 10 portions · 11 steps

1/2stick vegan butter (56g or 1/4 cup), (softened at room temperature)120 ml(1/2 cup) unsweetened plant-based milk (I used oat milk), at room temperature60 ml1/4 cup lemon juice60 ml(1/4 cup) aquafaba (the liquid from a can of chickpeas)55 g(1/4 cup) neutral-tasting oil such as sunflower oil, or extra virgin olive oil120 g(1/2 cup + 1 tablespoon) Lilac Sugar (or organic cane sugar)0.5 tbsppure vanilla extract1 tbsplemon zest ((1 medium-to-large lemon))210 g(1 3/4 cups) all-purpose flour0.25 tspbaking soda1 tspbaking powder0.25 tspfine sea salt—Toppings ((optional): Lemon Glaze (recipe below) and lilac flowers)

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