If you're a Game of Thrones fan, you know that the show (and books) beckon us into a world that is as beautiful as it is grim. Being the beauty-phile that I am, I prefer to think about the more aesthetically pleasing moments of the show: the elaborate hair styles (never have I craved such mermaid waves!), imaginative landscapes, and even the theme song--I'm a sucker for good instrumental! This recipe is inspired by the lovely moments of the show--even if it seems like they've been few and far between lately. Although a lot of the food on GoT seems to feature big 'ol meat dishes and grey-ish bread, Sansa's beloved lemon cakes are an exception. Of course, we can't be sure what they actually taste like, but we certainly have the capabilities to make something quite delicious, don't we? Taking inspiration from The Geeky Chef, I created these Vegan Game of Thrones Lemon Cakes topped with caramelized lemons. Perfect for a GoT-themed party or anytime you need to remind yourself that this is your season--err, year--and you're going to kick a$$. A note on sugar choice: If you would prefer your lemon cakes to come out a lighter color, be sure to use white sugar. I used unrefined coconut sugar, which is naturally dark brown. It gave the cakes a rich, rustic look, but you may prefer a lighter (yellow) look.
Vegan Dessert Recipes: Game of Thrones Lemon Cakes
Recipe Type: Sweets
YIELDS 12 Vegan lemon cakes suitable for Sansa Stark.
- 2 1/2 cups All-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons lemon zest
- 1 cup coconut oil + more for greasing the muffin tin
- 1 cup vegan milk (soy, almond, or coconut are all good choices)
- 2 tablepoons ground flaxseed (makes two flax eggs)
- 12 thin lemon slices
- 1 1/2 cups sugar (see note above)
- 1 teaspoon vanilla extract
- 3 tablespoons freshly squeezed lemon juice
1. Preheat the oven to 350F. Grease a 12-muffin tin with coconut oil. Set aside. 2. Prepare the caramelized lemon slices. Boil 12 lemon slices in 1 cup water and 3/4 cup sugar for 15 minutes, stirring occasionally. Drain when finished and place one lemon slice in each muffin tin. 3. Combine dry ingredients in a mixing bowl. 4. Prepare the flax eggs. In a small bowl, combine five tablespoons of water with 2 tablespoons of ground flaxseed. Stir well and allow to sit for a few minutes. 5. In a separate bowl, whisk together coconut oil and 3/4 cup sugar. Stir in lemon juice, lemon zest, vanilla extract, and flax eggs. 6. Combine wet and dry ingredients. Beat well. 7. Warm vegan milk in a small saucepan or in the microwave and mix thoroughly with the batter. (Cold milk will make the coconut oil in the batter solidify and not play nice.) 8. Divide the batter among the muffin tins. Bake for 15 minutes or until the tops of the lemon cakes are golden. Allow to cool for 10 minutes. Serve with the lemon side facing up. Enjoy--and may the Old and New Gods be with you!
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Photos: Mary Hood Luttrell