These Vegan, Gluten-Free Mini Lemon Pound Cakes are Worth Their Weight In Summer Vibes

Updated at: Thu, 17 Aug 2023 11:31:20 GMT

Step 1

For the mini lemon pound cakes

Step 2

1. Preheat the oven to 350°F. Line muffin tin and spray liners with vegan nonstick spray. Make sure butter is at room temperature.

Step 3

2. In a stand mixer, cream softened butter and sugar on medium for four minutes or until light and fluffy.

Step 4

3. In the meantime, combine two tablespoons flaxseed and two-thirds of a cup of almond milk in a medium bowl, leaving space to add both extracts, lemon zest, and three tablespoons of lemon juice. Mix well and allow to sit for three to six minutes. The acid needs time to react with milk and the flax needs time to thicken; these will serve as your binders in the recipe.

Step 5

4. Add all your dry to another mixing bowl and sift to ensure there are no clumps.

Step 6

5. By this point, your butter and sugar should have had enough time to cream. Add the aquafaba, two tablespoons at a time, to the mixing bowl and beat for 30 seconds between additions. You’ll notice a foamed texture begin to rise.

Step 7

6. Alternate adding one-third of flour mixture, mix until incorporated, then half of milk mixture, mix again, until you’ve added it finished with the last one-third of flour mixture. Make sure to scrape the sides and bottom to make sure there are no dry bits left unincorporated.

Step 8

7. Distribute batter into the prepared muffin tin, only filling each about three-fourths of the way full. Bake for 14 minutes, rotate, and bake for another 12 to 15 mins. You’ll notice the edges begin to brown a bit but the muffin itself should be a beautiful yellow hue because of the turmeric addition.

Step 9

8. You can check done-ness with fork or cake pick, ensuring either come out clean inserted into middle of the muffin. Allow to cool completely before topping with whipped “cream”— this step is crucial! Aquafaba does not respond well to heat, so in order to keep its fluffy integrity on top of cake, they must be fully cooled.

Step 10

For the vegan whipped cream

Step 11

1. Drain aquafaba from a can of chickpeas or any other can of low-sodium white beans. (It can be drained and saved up to a week in advance.)

Step 12

2. Pour three-quarters of a cup of aquafaba into mixing bowl and whisk on high for about two minutes, or until it gets foamy and grows at least an inch in size.

Step 13

3. Add one-quarter teaspoon of cream of tartar and continue to whisk on high for another five minutes. The mixture will have doubled in size, the texture will appear much more firm and structured, and fluffy stiff peaks should be able to keep their form.

Step 14

4. Add one tablespoon of vanilla and continue to beat for another minute. The brown color will dissipate and cream will turn white again.

Step 15

5. Finally, add sugar and continue mixing on high until sugar is completely incorporated and the texture appears light, fluffy, and well structured—about three to five minutes.

Step 16

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