Aquafaba Meringue and Lemon Cake
A stunning vegan-friendly dessert featuring a moist, zesty lemon sponge topped with a cloud-like toasted aquafaba meringue. This light and airy cake perfectly balances tangy citrus with a delicate sweetness.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar divided into two 0.5 cup portions
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.33 cup vegetable oil neutral flavor like canola or grapeseed
- 2 tbsp lemon zest freshly grated
- 0.25 cup lemon juice freshly squeezed
- 0.75 cup almond milk unsweetened
- 0.5 cup aquafaba liquid from a can of chickpeas, chilled
- 0.25 tsp cream of tartar
- 1 tsp vanilla extract
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, ensure your mixing bowl for the aquafaba is completely free of oil or residue, as this prevents the meringue from peaking. You can substitute almond milk with soy milk for a higher protein content.