The cake: (adapted from How it All Vegan by Tanya Barnard and Sarah Kramer, I highly recommend this cookbook btw)
3c flour
4 tsp baking powder
1/2 tsp salt
1 1/2 c cane juice crystals
1 1/2 c soy milk
2 tsp lemon extract
4 tsp lemon juice
1/2 c oil
2 flax eggs ( 2 Tbsp flax meal mixed with 6 Tbsp hot water)
Preheat oven to 350*F. In a large bowl combine all ingredients until mixed. Pour into a greased cake pan and bake for 30-35 minutes. Check with a toothpick for doneness. Cool.
Strawberry jel topping:
1 quart frozen strawberries
1/2 -2/3 c cane juice crystals
1/4 c arrowroot powder
Place all in a medium sauce pan and heat until berries break down and can be mixed together and thickened. Pour over cooled lemon cake. Refridgerate and serve.
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