These adorable vegan Lemonette Minis are simply spooned onto a baking sheet as drops. During baking, they spread out slightly, creating a charming, irregular look. Once cooled, they are topped with a fresh lemon glaze. Quick, easy, and perfect for any occasion!
Ingredients:
For the mini cakes:
200 g vegan butter
150 g organic cane sugar
1 tablespoon vanilla vegan vanilla sugar
Pinch of salt
2 tablespoons ground flaxseed + 6 tablespoons water (for flax eggs)
6 tablespoons oat milk
250 g all-purpose flour
1 teaspoon baking powder
37 g vegan vanilla pudding powder (or 2 tablespoons cornstarch + vanilla extract)
Zest of 1 lemon
For the lemon glaze:
2 tablespoons freshly squeezed lemon juice
250 g powdered sugar (sifted)
Instructions:
Make the flax eggs:
Mix 2 tablespoons ground flaxseed with 6 tablespoons water. Let sit for 5 minutes until gel-like.
Preheat oven:
To 175°C (350°F). Line a baking sheet with parchment paper.
Prepare the batter:
In a large bowl, beat the vegan butter, sugar, vanilla, and salt until smooth.
Add flax eggs and milk:
Stir in the flaxseed mixture and plant-based milk until well combined.
Combine dry ingredients:
Mix together flour, baking powder, vanilla pudding powder, and lemon zest.
Drop onto baking sheet:
2 tablespoons of batter per drop, spoon onto the prepared baking sheet. Leave enough space between each, as they will spread during baking.
Bake:
15–20 minutes, until the edges are lightly golden. Let cool.
Prepare the glaze:
Mix lemon juice with sifted powdered sugar until smooth. Adjust with more powdered sugar or lemon juice to reach your desired consistency.
Glaze the mini cakes:
Spread or brush the flat side of each mini cake with the glaze. Once cooled, they will slightly spread out and look charmingly rustic.
Enjoy!
These mini cakes are best enjoyed fresh, but they’ll keep in an airtight container for up to 2 days.