Mini Lemon Cakes with Vanilla Buttercream: A Refreshing Vegan Delight

Mini Lemon Cakes with Vanilla Buttercream: A Refreshing Vegan Delight

Immerse yourself in the bright and zesty world of mini lemon cakes, where every bite is a burst of sunny lemon flavor paired with creamy vanilla buttercream. This delicious cake is both moist and moist, topped with a rich egg-free lemon curd and coated in a creamy vanilla buttercream frosting. Designed for people with dietary restrictions, this recipe is completely egg and dairy free, making it a guilt-free treat for everyone to enjoy.


Why you'll love it: These mini lemon cakes are perfect for those who like a good balance of tart and sweet flavors. Vegan adaptations allow everyone, regardless of their dietary preferences, to treat themselves to a decadent treat. The cakes themselves are moist, with the lemon zest providing a natural touch that is both refreshing and invigorating. The lemon curd is smooth and glossy, providing a tangy contrast to the soft, sweet frosting, creating a multitextural experience that is simply irresistible.

Perfect occasion: These mini cakes are ideal for snacks, brunches or as a sophisticated dessert at dinner parties. Their elegant presentation and refreshing flavor make them particularly suitable for spring and summer events, but they also make a delicious addition to any festive occasion, providing a light yet luxurious option for your dessert table.

See also  Decadent Peanut Butter Protein Bites with Chocolate Chips and Freeze-Dried Strawberries: A Guilt-Free Snack Anytime of the Day

Decorating Tips: For an extra touch of elegance, garnish the cakes with a little lemon zest or a thin slice of lemon on top of the buttercream. Edible flowers or a sprinkle of crushed pistachios can also add color and texture, enhancing the visual appeal while complementing the lemon flavor.

Sponge cake ingredients:

  • 180 ml unsweetened almond milk (or milk of your choice)
  • 12 ml lemon juice
  • 60 g plain unsweetened vegan yogurt (or dairy-based)
  • 200 g of sugar (cane or castor)
  • 80 ml oil (sunflower or grapeseed)
  • 1 teaspoon of vanilla extract
  • Zest of 1 lemon
  • 220 g all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1/8 teaspoon salt

Lemon cream ingredients:

  • 135 ml unsweetened almond milk
  • 95 ml lemon juice
  • 100 g of sugar (castor or cane)
  • 32g cornstarch
  • 28g vegan butter
  • A pinch of turmeric for color
See also  Lemon and white chocolate muffins with crumble topping: a zesty delight

Vanilla Buttercream Ingredients:

  • 200g vegan butter, cut into cubes
  • 110 g sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 15 ml vegan whipped cream
  • 1/8 teaspoon salt


  1. For the sponge cake:
    • Preheat the oven to 350°F (176°C). Butter and line 3×4 inch cake pans.
    • Mix the milk, lemon juice and yogurt; let stand 5 minutes. Add oil and sugar, mix until dissolved. Stir in the lemon zest and vanilla.
    • In another bowl, whisk together the dry ingredients. Gradually add to wet ingredients until just combined. Divide the dough into the molds. Bake for 20-25 minutes. Let cool in molds for 20 to 30 minutes, then onto a wire rack.
  2. For the Lemon Curd:
    • Whisk milk, lemon juice, sugar and cornstarch in a saucepan. Bring to a boil, whisking continuously. Remove from fire; stir in butter and turmeric. Cool with plastic wrap on surface. Blend until smooth before use.
  3. For the vanilla buttercream:
    • Beat butter until fluffy. Gradually add powdered sugar and salt, beat until smooth. Stir in whipped cream and vanilla for 2-3 minutes. Use immediately or store as directed.
  4. Assembly:
    • Spread the cakes with the lemon cream, cover with buttercream. Optionally, refrigerate before serving for a firmer texture.

Enjoy these mini lemon cakes as a refreshing treat that brings delicious tang and creamy sweetness to any occasion, ensuring a memorable dessert experience!

Leave a Comment