1 Dough, 3 Desserts: Vegan Poke Cake, Lemon Cupcakes & Lava Cake
In our opinion, lemons just taste like holidays. We directly dream of lemon liqueur from the Almafi coast, refreshing lemon sorbet from Andalusia or just a piece of lemon cake that we eat on our "balcony holiday" at home. It's so sour, tingling and one of our all-time favorites! So today we're presenting not one, not two, but three recipes with a lemon cake base that will get you into a holiday mood in your own kitchen.
We're happy to be supported by Biovegan Backrevolution in this article who developed vegan ready-mixs for cakes. But what most people forget, is that you can still get creative even when you use a comfortable, time-saving premade cake mixture. So here are three tasty twist on a lemon cake batter: the lemon poke cake is perfect to share it with friends, these lemon chocolate cupcakes will be loved by every kid you know and the molten vegan lava cake is a perfect dessert for your dinner with the family.
Vegan lemon chocolate cupcakes
Ingredients
Cupcakes
- approx. 400 g (14 oz) lemon cake batter
- 75 ml (0.33 cup) neutral vegetable oil
- 100 ml (0.5 cup) mineral water
- 80 g (3 oz) vegan chocolate drops
- 2 tbsp vegan butter
- 2 tbsp flour
Toppings
- 200 ml (1 cup) vegan whip cream
- 1 tbsp cream of tartar
- 1 tbsp vanilla sugar
- 200 g (7 oz) vegan chocolate
- 1 tbsp cococnut oil
- 1 lemon
Instructions
- Prepare the lemon cake batter according to package instructions in a bowl, then fold in chocolate drops.
- Grease a muffin tin with vegan butter and dust with flour. Add the batter into the muffin tin.
- Bake at 180°C/350°F for approx. 25 minutes, then remove from the oven and let them cool down completely.
- In the meantime, start preparing the toppings. Add vegan whip cream, cream of tartar and vanilla sugar to a bowl and beat until stiff. Refrigerate until needed.
- Melt chocolate in a heatproof bowl over a pot with simmering water, then add coconut oil and stir to combine. Let cool down to room temperature.
- Remove muffins from the tin and pipe vegan whip cream on top. Before the chocolate dries out, spoon so chocolate over the whipped cream. Garnish with some lemon slices and serve directly or refrigerate until serving.
Vegan poke cake with lemon and blueberries
Ingredients
- approx. 400 g (14 oz) lemon cake batter
- 75 ml (0.33 cup) neutral vegetable oil
- 100 ml (0.5 cup) mineral water
- 1 tbsp vegan butter
- 2 tbsp flour
Blueberry sauce
- 250 g (9 oz) fresh blueberries
- 50 ml (0.25 cup) water
- 2 tbsp sugar
Vegan cream layer
- 200 ml (1 cup) vegan whip cream
- 1 tbsp cream of tartar
- 1 tbsp vanilla sugar
- 200 g (7 oz) vegan cream cheese
Also
- 1 flat bakind dish (22x22cm / 8x8in)
- 100 g (3.5 oz) fresh blueberries
Instructions
- Prepare the lemon cake batter according to package instructions in a bowl.
- Grease a flat baking dish with vegan butter and dust with flour, then transfer the batter into the baking dish.
- Bake at 180°C/350°F for approx. 45 minutes. Remove from the oven and let it cool down completely.
- In the meantime add fresh blueberries, water and sugar to a frying pan and let it simmer for approx. 2 - 3 minutes. Afterwards, blend until it's a smooth sauce.
- Whip cream with cream of tartar and vanilla sugar and beat until stiff. Fold in vegan cream cheese.
- Use the wooden handle of a cooking spoon to form deep, wide holes into the baked cake. The bigger the holes, the bigger the magic effect afterwards! Spread the berry sauce on top of the cake and make sure it runs into all holes and fills them up.
- Top with vegan cream-cheese mixture and garnish with fresh blueberries.
Molten Lemon Lava Cakes
Ingredients
- approx. 400 g (14 oz) lemon cake batter
- 75 ml (0.33 cup) neutral vegetable oil
- 100 ml (0.5 cup) mineral water
- approx. 150 g (5.5 oz) vegan lemon curd
Also
- confectioner's sugar for serving
- fresh blueberries for serving
- mint for serving
- vegan butter for greasing
- flour for dusting
Instructions
If you don't have it already on hand, prepare vegan lemon curd. You can find the recipe right below.
Prepare the lemon cake batter according to package instructions in a bowl.
Grease and flour a muffin tin, then add enough batter to each form, until it's halfway full. Now spoon 1-2 tsp of vegan lemon curd on top, but make sure it's in the middle and that there's batter to the edges. Now add the remaining batter and make sure that the lemon curd is covered.
Bake in the preheated oven at 200°C/400°F for approx. 10 - 12 minutes. Remove from the oven and the muffin tin directly. Dust with confectioner's sugar and garnish with some fresh blueberries and mint. Serve directly to make sure that the lemon curd is still liquid.
Vegan lemon curd
Ingredients
- 50 ml (0.25 cup) maple syrup
- 75 ml (0.33 cup) plant-based milk
- 1 pinch salt
- 3 tbsp vegan butter
- 1 lemon (zest)
- 100 ml (0.5 cup) lemon juice (approx. 2 lemons)
- 1 tbsp starch
- 1 tbsp water
- 1/2 tsp turmeric for color (optional)
Instructions
- Add maple syrup, lemon juice and plant-based milk to a small saucepan and heat up until it's simmering.
- Zest a lemon and add lemon zest, salt and vegan butter and stir to combine. If you want a bright yellow lemon curd, you could now add turmeric, but this is only optional. Let the mixture simmer for approx. 2 - 3 min.
- Stir to combine starch and water in a small bowl and add the mixture to the saucepan. Keep stirring, in order to keep the lemon curd smooth. If you want your lemon curd to get quite liquid (to use as a dessert or cake topping), then 1/2 tsp of starch is enough. But if you want to use it as a spread, stick to 1 tbsp starch. Let simmer until thickened enough.
- You can store it in an airtight jar in the fridge for approx. 1 or 2 weeks.
