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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This cake was created by vegan cooking blogger Hannah Kaminsky. She said she invented this cake during a cold a difficult winter because lemons embody edible sunshine. If you can't find Meyer lemons, substitute regular lemons. Ingredients:
1 tablespoon margarine, vegan, melted |
3 1/2 cups plus 2 tbs flour, divided |
1 tablespoon flax seed, ground |
1 1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
3/4 teaspoon salt |
1 cup soymilk, unsweetened, plain |
1 tablespoon meyer lemon zest, grated |
1/2 cup meyer lemon juice |
1 1/4 cups agave nectar, light |
1/2 cup canola oil |
1 1/2 cups cashew pieces, roasted, unsalted |
1/3 cup agave nectar, light |
1/3 cup coconut milk |
1 teaspoon vanilla extract |
Directions:
1. Cake:.
2. Preheat oven to 350°F Grease and flour bundt pan.
3. Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
4. Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan, then unmold.
5. Icing:.
6. Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.
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