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Prep Time: 8 Minutes Cook Time: 35 Minutes |
Ready In: 43 Minutes Servings: 12 |
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A dairy and egg-free cake that's light and not too sweet. Ingredients:
1 1/2 cups unbleached flour |
2 teaspoons baking powder |
1/3 teaspoon salt |
1/2 cup turbinado sugar |
1/2 cup soymilk |
1 tablespoon pure maple syrup |
1 teaspoon fresh lemon juice |
1 lemon, zest of |
1/4 cup vegetable oil |
1 1/2 teaspoons ener-g egg substitute, mixed with |
2 tablespoons warm water |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first three ingredients in a large bowl.
3. Combine the remaining ingredients in a medium bowl.
4. Add the wet ingredients to the large bowl and gently stir (do not overmix!).
5. Pour into lightly oiled mini-loaf tin (filling 6 mini-loaves) and bake for 25-30 minutes.
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