Eggless Lemon Chiffon Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C) and grease a chiffon cake pan.
• STEP 2.In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together aquafaba, oil, lemon zest, lemon juice, and vanilla extract.
• STEP 4.Gradually add the wet ingredients to the dry ingredients and mix until well combined.
• STEP 5.Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• STEP 6.Remove from the oven and let it cool completely before removing from the pan.
• STEP 7.Serve the eggless lemon chiffon cake as is or dust with powdered sugar for decoration.

Cooking Tips

• Make sure to use unsweetened aquafaba (chickpea brine) for this recipe.
• Whip the aquafaba until stiff peaks form to ensure a light and airy texture.
• You can add a lemon glaze or frosting for extra sweetness and flavor.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• If desired, refrigerate the cake to extend its shelf life.
• Serve the eggless lemon chiffon cake as a dessert or with a cup of tea or coffee.