So there are no pictures of this cake because my guests ate it all. I also helped. There will be pictures later because this cake is definitely being made again.
Cake
- 1 2/3 cup unsweetened almond milk (or other non-dairy milk)
- 1/3 cup lemon juice
- 2 3/4 cups all purpose flour
- 1 tbs corn, potato or tapioca starch
- 1 tsp fine sea salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- Small pinch ground turmeric, for color
- 1 1/2 cup cane sugar
- 1/2 cup plus 2 tbs oil (vegetable oil, olive oil, coconut oil if you don't mind the coconut flavor)
- 2 tsp pure vanilla extract
- Zest of one lemon
- 1 cup vegan powdered sugar
- 1/2 cup lemon juice
Sift dry ingredients together into a large bowl. Add the lemon zest, milk/lemon juice mixture and oil and beat with a hand or stand mixer or whisk until smooth (don't over beat).
Pour into greased 9x14 pan and bake for 35-45 minutes, or until toothpick come out clean from the center. Immediately poke (hence a "poke cake") holes in the top of the cake with a fork. Pour prepared glaze (mixing powdered sugar and lemon juice together until smooth) onto cake, covering it evenly. Perhaps garnish with some lemon zest. Let cool.
Heaven.
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