Vegan Lemon Cake Recipe

Healthy Vegan Lemon Cake (Gluten Free Option) The …

WebMar 30, 2018 · cornstarch baking soda pure maple syrup unsweetened applesauce fresh lemon juice powdered sugar (glaze) Preheat an oven …

Rating: 5/5(24)
1. Preheat an oven to 350°F (177°C) and spray an 8x8 square baking dish with nonstick spray and place a square piece of parchment paper on the bottom. Have your pan ready BEFORE you make the batter because you will want to put it in the oven right away because it is a bubbly batter and the baking soda starts working immediately once the liquids hit the dry.
2. To a large bowl, add the pastry flour, brown rice flour, cornstarch, baking soda and salt and whisk very well.
3. To a medium bowl, combine the maple syrup, lemon juice and zest and applesauce and stir until mixed.
4. Make a well at the bottom of the dry ingredients and pour the liquids into the large bowl. Now, gently and slowly, use a large spoon to mix the ingredients around the bowl and from the bottom, being very careful to be gentle and mix just until it is mixed and smooth. Do not over-mix or worry if it's slightly lumpy, as long as the flour is mixed in. You will notice how light and fizzy the batter gets from the baking soda and lemon juice working. This is what yields a fluffy cake. If you over-mix it, it can make the cake more tough/chewy and the middle sink, especially since it is a low-fat cake.

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Easy Vegan Lemon Cake (6 Ingredients!) The Vegan 8

WebApr 4, 2020 · INGREDIENTS NEEDED Regular white all-purpose flour Fine regular granulated white sugar: Do not sub this with another sweetener …

Rating: 5/5(149)
1. Now this step is VERY important to the cake end result. First, make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream will separate from the water in the can. You need to scrape out all of the water and cream from the can into a blender or another bowl and either blend it until smooth or whisk very well until completely smooth and mixed (see post pics). If you do not do this first, you run the high risk of either getting too much cream or too much water and not the right mixed combo of each, will be really affect the cake's texture. Please do not skip doing this! Set aside.
2. Preheat the oven to 350°F (177°C) and lightly grease an 8x8 square stone baking dish. Wipe off any excess runny oil. Stone is best for a soft cake around the edges, but if you don't have one, use glass or metal, just keep an eye, as the edges will cook a bit more in these types of pans.
3. To a large bowl, add the flour, sugar, baking powder and salt and whisk well until mixed. Set aside.
4. After you have premixed the coconut milk (from step 1), add the 3/4 cup + 2 tablespoons (210 grams) to a separate bowl (weighing for best results), then add the lemon juice, lemon zest and vanilla extract. Whisk to mix and pour over the dry ingredients.

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