The texture of this one is like velvet and the lemon zing is out of this world!
Pink Lemonade Cake glazed with a simple confetti icing!
Perfect for Valentine’s Day or no occasion at all!
You are going to love this finely textured cream cheese pound cake
And don’t worry if you can’t get vegan cream cheese!
I have a perfect homemade recipe for that too!
Notes for Success:
This is one of my oldest recipes from way back in 2016 and Energy Egg replacer was the only gig in town!
But don’t worry I have worked out the recipe below to eliminate this hard to find ingredient with more available options!
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes
As I’ve not had success with any other brand in BAKED recipes.
CHECK OUT MY TOFUTTI COPY CAT CREAM CHEESE RECIPE!
Divide this batter into regular 2- 8″ cake pans for a traditional layer cake instead of a bundt!
Make your own vegan sprinkles here!
Pink Lemonade Cake
Ingredients
For the Cake:
- 1¾ cup All Purpose Flour 220g
- ¼ teaspoon Salt
- 2 teaspoons Baking Powder
- 1½ cups Granulated Sugar 300g
- 9 Tbs Vegan Butter 126g
- ⅔ cup Vegan Cream Cheese 170g
- 2 Tbs Egg Replacer
- 4 Tbs Water 60ml
- ⅓ cup Lemon Juice
- 1 teaspoon Pure Lemon Extract 5ml
- 2 teaspoons Lemon Zest
- Pink Food Color as needed
For the Glaze:
- Confectioner's Sugar 1 cup 120g
- Plant Milk 1 Tablespoon 15ml
- Vegan Sprinkles 1-3 Tablespoons*optional
Instructions
- Preheat the oven to 350°F & grease a 6 cup capacity bundt pan with pan grease
- Combine the egg replacer of your choice with the water &whisk smooth
- Combine the lemon juice with the zest & extract
- Sift all the dry ingredients together
- Cream the semi softened vegan butter with the granulated sugar while mixing on medium speed until light & fluffy (approx 3 minutes) then add the vegan cream cheese & mix just until combined
- Add the egg replacer mixture & mix just to combine evenly then add the sifted dry ingredients while mixing on low speed until all is combined well.
- Slowly pour in the lemon juice mixed with pink food color while mixing on low speed until blended evenly
- Pour the batter into the prepared pan & bake in a preheated 350° oven for approximately 55 minutes for the bundt cake or until a toothpick inserted into the center comes out clean
- Cool to warm in the pan then turn out onto a cooling rack to cool completely & then glaze sugar glaze by combining the confectioners sugar & plant milk.Sprinkles optional
Video
Notes
Hello Gretchen, sorry to be annoying! In the UK we have kinda vegan soft cheese spread made with soya is this the cream cheese you refer to? Would this recipe work if I used yogurt maybe instead? Going to bake this on Friday after the success of the ginger cake which is amazing!! Thank you for being so kind sharing these recipes, cannot wait to get your book now!! Xx
Hi THANK YOU TOO!
The spread should work, that’s essentially what I am using too. If you do try it with yogurt add it after you cream the vegan butter & sugar since yogurt will just slop around in the bowl and won’t allow the sugar to cream into the fat.
Gretchen, I made this cake yesterday, it was amazing!!!!!
Alriiight! thanks!
Hello Gretchen!! SOOO happy to see you back! I’m a year behind seeing this post but am intrigued! Going to dinner at the in-laws for Easter and this looks like spring to me! I am gluten free by choice, not necessity. Not vegan, tried it, but… I am also an occasional baker, so not really familiar with recipe substitutions. All that said, my question is in reference to the egg replacer and flax. If I omit it, what do I replace it with? I’m assuming regular eggs, but how many? If I am WAAYYY off base, please fix me! Thank you in advance for taking the time to help!
Hi Lisa! Thank you and welcome back! LOL
#1 I am NOT a gluten free baker at all, but what I do know is for vegan recipes + gluten free it is not a straight 1:1 sub as it can be with non vegan recipes.
#2 since I am only doing vegan recipes now, (about 3 years or so) I cannot say how this recipe will react with eggs added in place of the egg replacer, since it has been formulated to work specifically for vegan ingredients.
(That also is not always a straight sub backwards to adding in animal ingredients again, it does not always work out since again, there have been some modifications to making it vegan in the first place.)
Please help!! I cooked my bundt cake as the directions in your “Modern Vegan Baking” book and it came out extremely short with barely any rise. I think it might be two possible things.
1. When I made the egg/flax mixture it was extremely thick with only adding the 2 tbs of warm water. It says to let it thicken for 5 minutes, but it was a paste from the beginning.
2. I used a non-stick pan and also spayed it with a baking spray.
Do you think it was one of these two things, or possibly something else? I can email you a picture if you’d like.
I used the recipe from the cookbook as well and not only did it have hardly any rise, it also burnt completely on the bottom! I was SO bummed. I used cooking spray as well. The crumb on the inside was delicious and moist but I basically had to cut all the burnt stuff off. I wonder why the recipes are so different.
Instead of vegan butter and cheese I can use normal one
To bake
I have not tried that since I do not bake with animal ingredients. It’s not always a straight up 1:1 substitution so you may have to make some adjustments.
Gretchen – are there any alternatives to lemon extract? Would extra lemon juice or zest work?
Zest would be great! Add an additional lemon zest to the 2 already in there and there is already lemon juice in the recipe, no need to add more