Light Lemon Cake- Vegan & Dairy-free

I know, I know, yet another lemon cake. What can I say? I'm obsessed! I have to also say this one is my current favourite. I like the fluffy texture of this one the best, but then it's not vegan. It's also not as easy to throw together, and this one slides right out of my calphalon bundt pan so very satisfyingly! 
We are just settling down after a delightful family get-together for Jelly Bean's Christening. Now our little apartment suddenly seems large and empty without the 3 boys and my adorable niece who was completely besotted by Jelly Bean  declaring "she's so cuuttee!". She's only 3 and hasn't quite grasped the complicated concept of genders yet. She solved the dilemma by addressing everyone and everything as "she" (including the sofa) possessiveness indicated by "she's"! I got to bake to my heart's delight and this cake was a firm favourite with the kids and adults alike.






Lemon Cake
Recipe source: This is an adaptation of lemon gem cupcakes from Veganomicon posted on Food.com here
Ingredients
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 1/3 cups sugar, plus
  • 4 tablespoons sugar
  • 2 cups rice milk (I used soy) 
  • 2 teaspoons vanilla extract
  • 1/2 cup lemon juice
  • 2 tablespoons lemon zest
Frosting (Optional-I didn't frost mine)
  • 1/2 cup vegan margarine, softened (non hydrogenated)
  • 1/2 cup soymilk
  • 4 tablespoons lemon juice
  • 4 cups confectioners' sugar, sifted


Method:
Prep Time: 15 mins Total Time: 35 mins

  • Preheat oven to 350°F.2
  • If making cupcakes line two 12 muffing tin with paper liners or else grease a cake pan.
  • Sift together flour, baking powder, baking soda, and salt.
  • In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
  • Pour the dry ingredients into the wet and mix until smooth.
  • Fill each muffin tin about 2/3 full.
  • Bake cupcakes for 17-20 minutes.
  • Remove cupcakes from muffin tin, and place on wire cooling rack.
  • Frost when fully cooled.
For the frosting: 
  • Beat the margarine with a hand mixer until fluffy.
  • Stir in soy milk and lemon juice.
  • Add confectioners sugar and mix until smooth.
  • Frost cupcakes.

Verdict: Light, just the right moistness and a wonderful lemonyness that bursts in your mouth as you take your first bite! The texture is like a good pound cake and it's not too sweet but sweet enough to not require the frosting. Would make a wonderful accompaniment to your cup of Earl Grey tea.

4 comments:

  1. I think the admin of this web site is really working hard in support of his web page, for the reason that here every information
    is quality based data.

    Here is my web blog; Avis Binoa

    ReplyDelete
  2. Pretty nice post. I just stumbled upon your blog and wanted
    to say that I have truly enjoyed browsing your blog posts. In any case I'll be subscribing to your rss feed and I hope you write again soon!

    Feel free to visit my blog ... 24option

    ReplyDelete
  3. Oh my goodness! Amazing article dude! Thank you, However I am
    having issues with your RSS. I don't know the reason why I can't join it.
    Is there anyone else having identical RSS problems?
    Anybody who knows the answer can you kindly respond? Thanks!
    !

    Also visit my page :: 24option

    ReplyDelete
  4. Thanks a lot for sharing this with all folks you really realize
    what you are talking about! Bookmarked. Please additionally visit my website =).
    We can have a link exchange agreement among
    us

    Here is my web blog ... www.karacaydunyabiz.com

    ReplyDelete

Your comments make me smile and encourage me to keep blogging! Thanks for visiting and taking time to leave me a message :)