⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A light Swedish sugar cake with lemon zest. The aquafaba method creates a wonderfully fluffy texture - a breakthrough in vegan baking that finally made classic sockerkaka possible.
Ingredients
- 75 g margarine
- 2.5 dl sugar
- 1.25 dl aquafaba
- 3.5 dl wheat flour
- 2 tsp baking powder
- pinch of salt
- 1 tsp vanilla powder
- zest of 1 lemon
- 1 dl plant milk
Instructions
Prep: Preheat oven to 175°C. Grease and flour a bundt pan (1.5-2 liters).
Melt margarine: Set aside to cool slightly.
Whip: Beat sugar and aquafaba with an electric mixer until white and fluffy. Don’t overwhip - it should be fluffy, not meringue-like.
Mix dry: Combine flour, baking powder, salt and vanilla in a separate bowl.
Add zest: Grate lemon zest into the melted margarine.
Combine: Gently fold dry ingredients, lemon-margarine mixture and milk into the whipped aquafaba. Mix until just combined - don’t overwork. Scrape down sides and bottom to incorporate all flour.
Bake: Pour into prepared pan. Bake at 175°C for 30-35 minutes. Test with a skewer - it should come out clean.
Notes
Pan size: Use a 1.5-2 liter bundt pan. Smaller forms (1.2 liters) may be too small for this recipe.
Don’t overwhip: The aquafaba should be white and fluffy but not stiff like meringue.
Flavor variations: Lemon zest is the classic choice, but orange zest or vanilla alone also works well.
Source: Kakboken