Lemon Bundt Cake
I got this from The Joy of Vegan Baking by the marvellous Colleen Patrick-Goudreau, but she says she got it from The Millenium Cookbook.
I want to warn you that when I, well, licked the bowl, I was worried because it was very bitter, but the finished cake was fine.
Preheat oven to 350. Lightly oil a Bundt pan. Sift into a large bowl:
- 2 c white flour
- 1 t baking powder
- 1/2 t baking soda
- 1/8 t salt
In a food processor, or in a bowl with a mixer, blend 2 min:
- 2 T Ener-G Egg Replacer
- 1/4 c water
Add and blend 1 min:
- 1/3 c fresh lemon juice (about 1-1/2 lemons)
- 3/4 c maple syrup
- 1/2 c canola oil
- 1/2 c nondairy milk
- 1 T lemon extract
- 1-1/2 t vanilla extract
If your food processor is too small, like mine (Colleen could say “ha!” to me now), it is OK to do this in batches, a few ingredients at a time. I was surprised at how emuslified the oil became when I blended it with the milk.
Pour the wet into the dry and add:
- zest of 2 lemons, minced
Whisk until combined. Pour batter into Bundt pan and bake 35-45 min until it’s golden brown and is pulling away from the sides of the pan. I also double-checked with a skewer. It was 35 min for me, and could have been a little less.
Let cool completely before unmolding. I was very glad I have a springform Bundt pan.
Top with Lemon Sauce.
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