I love lemon cake and this recipe is light, fluffy and not overly dense like a lot of vegan baked goods. You can find the Ener-G Egg Replacer at Whole Foods or other health food stores. Last time I made this cake, I opted for a maple/agave blend syrup from Trader Joe’s. Give it a try, it worked great and comes at about half the price as regular maple syrup.Print
- 2 cup unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Zest of two lemons, minced
- 6 teaspoons Ener-G Egg Replacer (equivalent of four eggs)
- 1/4 cup water
- 1/3 cup fresh lemon juice
- 3/4 cup maple syrup
- 1/2 cup canola oil
- 1/2 cup nondairy milk
- 1 tablespoon lemon extract
- 1 1/2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
- Zest and juice form 2 lemons
- Preheat the oven to 350° F. Lightly oil a bundt pan.
- Into a large bowl, sift the flour, baking powder, baking soda, salt and lemon zest until well-combined.
- In a food processor or in a bowl using an electric mixer, combine the egg replacement powder and water and blend well for about 2 minutes. Add the lemon juice, maple syrup, canola oil, milk, lemon and vanilla extracts, and blend again for another minute.
- Pour the wet ingredients into the dry ingredients and whisk until combined. Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until the cake is golden brown and pulls away form the edges of the pan. Let cool completely before unmolding. Serve with Lemon Sauce or just dusted with powdered sugar.
- Lemon Sauce: In large saucepan, stir together the sugar and cornstarch. Gradually stir in boiling water, and simmer over low heat until thick, stirring occasionally. Stir in the lemon zest and juice, and remove from heat. Serve warm or at room temperature over cake.