Vegan Lilac Lemon Cake

Bahan-bahan (10 porsi)

• 1/2 stick vegan butter (56g or 1/4 cup), (softened at room temperature)
• 120 mL (1/2 cup) unsweetened plant-based milk (I used oat milk), at room temperature
• 60 mL 1/4 cup lemon juice
• 60 mL (1/4 cup) aquafaba (the liquid from a can of chickpeas)
• 56 g (1/4 cup) neutral-tasting oil such as sunflower oil, or extra virgin olive oil
• 120 g (1/2 cup + 1 tablespoon) Lilac Sugar (or organic cane sugar)
• 1/2 tablespoon pure vanilla extract
• 1 tablespoon lemon zest ((1 medium-to-large lemon))
• 210 g (1 3/4 cups) all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• Toppings ((optional): Lemon Glaze (recipe below) and lilac flowers)