Trying out this vegan lemon poppyseed cake recipe tonight to celebrate my husbands promotion! Subbing an olive oil/apple sauce mixture for the fake vegan butter. :) LEMON POPPY SEED VEGAN BUNDT CAKE THIS RECIPE IS : Dairy FreeVegan CALORIES 275 SERVES 16 INGREDIENTS Cake 2 2/3 cup unbleached cake flour (If you don’t have cake flour, all-purpose would be okay but replace 5 tbsp of the all-purpose flour with cornflour. You can also make this with whole-wheat pastry flour but the crumb will be thicker.) 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 1/2 cups vegan cane sugar or turbinado sugar 1 3/4 cup almond milk or soymilk mixed with 2 tsp vinegar. Set aside five minutes to curdle. 1/4 cup lemon juice 1/4 cup poppy seeds, lightly toasted in a skillet. Do this over medium heat and stir frequently. It should take no more than five minutes. Zest of two lemons 1 tsp pure vanilla extract 1 cup (2 sticks) of vegan “butter” like Earth Balance, at room temperature Lemon glaze 1/4 cup lemon juice 3/4 cup confectioners’ sugar (powdered sugar) PREPARATION Cake Cream together the sugar and “butter” in a stand mixer or hand mixer fitted with a wisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing. Mix the lemon juice, zest, vanilla extract and almond milk. Sift into a bowl the flour, salt, baking soda, and baking powder Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, then scrape down the sides of the bowl to ensure everything’s integrated. Add the poppy seeds and mix with a spatula to disperse them evenly through the batter. Oil and flour a bundt cake pan. Pour the cake batter into the pan and bake in a preheated 350-degree oven for 45 minutes or until a toothpick inserted in the cake comes out dry. Let the cake stand in the bundt pan on a rack for 10 minutes, then unmold. This cake unmolds easily, but if you need help run a knife lightly and carefully around the edges. With a toothpick, make a few holes in the warm cake and then paint on the lemon glaze (recipe follows) with a brush. Cool thoroughly. Lemon glaze With a wisk, mix the lemon juice and sugar. Paint the glaze onto the cake using a pastry brush. You can even just pour it on. Decorate the cake with some lemon zest, for a pretty look. NUTRIONAL INFORMATION Fat - 12.8g Cholesterol - 0g Sodium - 160.4mg Fiber - 0.8g Sugar - 19.2g Protein - 2.5g
Posted on: Fri, 28 Mar 2014 20:23:45 +0000
Trending Topics
Recently Viewed Topics
© 2015