I made this for a family gathering and no one, absolutely no one suspected it was a Vegan cake. Everyone thought it was super delicious and moist. The icing specially is very yummy. It gets a little hard after an hour so it's even more enjoyable.
The texture of the cake is very moist and rich. It smells like lemon since the beginning, every one could tell it was a lemon cake because the smell was so strong (in a good way). It's light and refreshing, great for brunch.
Even though I used white flour for this one, the cake turned out tan because of the sugar. If you want a paler cake, use white sugar. It will end up with a yellowish color because of the lime and lemon.
I hope you enjoy it!
The texture of the cake is very moist and rich. It smells like lemon since the beginning, every one could tell it was a lemon cake because the smell was so strong (in a good way). It's light and refreshing, great for brunch.
Even though I used white flour for this one, the cake turned out tan because of the sugar. If you want a paler cake, use white sugar. It will end up with a yellowish color because of the lime and lemon.
I hope you enjoy it!
Step 1: Ingredients
For the cake:
2 large Lemons (or limes)
2 tbsp Lime Peel (2 or 3 limes)
1 1/2 cup flour (you can use whole wheat)
1 cup Sugar (I used Turbinado, but use whatever you have on hand)
1 tsp Baking Soda
5 tbsp Oil (I used Canola)
1 tsp Vinegar
1 tsp Vanilla
3/4 cup Water
For the Icing:
2 tbsp Lemon or Lime Juice
3/4 cup Confectioners Sugar
2 large Lemons (or limes)
2 tbsp Lime Peel (2 or 3 limes)
1 1/2 cup flour (you can use whole wheat)
1 cup Sugar (I used Turbinado, but use whatever you have on hand)
1 tsp Baking Soda
5 tbsp Oil (I used Canola)
1 tsp Vinegar
1 tsp Vanilla
3/4 cup Water
For the Icing:
2 tbsp Lemon or Lime Juice
3/4 cup Confectioners Sugar
Step 2: Cake Preparation
Put flour, sugar, and baking soda into a mixing bowl and mix well.
Then grate the lime until you have at least 2 tbsp of peel. Juice the lemon to get 3 tbsp of juice. Mix that with water in a separate bowl from the flour mix.
To that add the oil, vanilla and vinegar. Mix very well.
Then pour the wet ingredients into the flour and mix well with a whisk. It will foam a little but keep whisking.
Pour into your baking dish and bake for 25 minutes at 350 degrees.
Then grate the lime until you have at least 2 tbsp of peel. Juice the lemon to get 3 tbsp of juice. Mix that with water in a separate bowl from the flour mix.
To that add the oil, vanilla and vinegar. Mix very well.
Then pour the wet ingredients into the flour and mix well with a whisk. It will foam a little but keep whisking.
Pour into your baking dish and bake for 25 minutes at 350 degrees.
Step 3: Icing Preparation
Juice the lemons or the limes, or just combine both until you get 2 tbsp of juice.
Then mix with the powdered sugar and pour on top of the cake.
Let it rest for at least an hour for the icing to harden. If you don't care about that, just enjoy it as is.
do not pour the glaze over a hot cake because it will get absorbed and won't look good. Wait until the cake is cool.
Then mix with the powdered sugar and pour on top of the cake.
Let it rest for at least an hour for the icing to harden. If you don't care about that, just enjoy it as is.
do not pour the glaze over a hot cake because it will get absorbed and won't look good. Wait until the cake is cool.
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But some of the cakes I have baked that have no eggs..not even an egg replacement ingredient, have worked out better than ones that do. They are generally more moist, but usually a little more crumbly.
There is one chocolate mud-muffin recipe I make which is vegan, gluten, and nut free which tastes AWESOME..but smells worse than my cat's litter tray in its uncooked stage, and made hubby vomit when he licked the spoon..I sort of didn't warn him he should smell it first though! ;)
2 questions, what type of vinegar is used, malt (brown) or spirit (white/clear).
also i want to make this for a diabetic friend of mine and want to know will splender be ok to sub for the sugar.
Im from the uk and will have to convert the measurments.
thanks
cK
2. It'll look white as long as the liquid you're using is white or has a clear color. Since I used lemon juice, it stayed a creamy white color. You can add food coloring if you want, to change the color.
These were GOOD. Like, really sharp and limey, almost buttery tasting kind of good. I'd been complaining to my mother about another orange cake recipe being sort of wimpy, even when made with lemon juice, and I think I've found my solution here. This is not a vaguely citrus-flavored cake, it's seriously citrusy, and I'm curious to see what folding in strawberry pieces and using tequila instead of vanilla would be like. I still have some limes, so I think I might just find out.
I also made http://www.food.com/recipe/eggless-banana-bread-177031, which is super easy to veganize. Sub a 1/4 cup of cocoa or cacao for that much flour, add a TB of espresso powder, and you've got another tasty grownup baked good. My coworkers are going enjoy both these things tomorrow, so thanks for the baking inspiration!
I still use dairy and egg but try to buy local and eco friendly. Some farms treat the land and animals with respect. I want to encourage that. When I go out I sometimes just close my eyes and pretend I don't know better. I realize that is weak, but guys just gotta get by somehow.
I just found you and will be back because Clare want Vegan when we can.
She is worth it.
Cherokee Clare is the best.
Refined sugars do not contain any animal products, and so by an ingredients-based definition of vegan, refined sugar is vegan.
However, some refined sugar is processed with animal bone char. The charcoal is used to remove color, impurities, and minerals from sugar. The charcoal is not 'in' the sugar, but is used in the process as as a filter.
Thus by a process-based definition of vegan, refined sugar may not be considered vegan.
I figure since there are so many alternatives available these days, there's really no reason to take the risk when cooking vegan foods.