Dr. Vasant Lad and his wife Usha, in their cookbook, entitled "Ayurvedic Cooking for Self Healing", describe sour foods: “when used in moderation, they are refreshing and delicious to the taste, stimulate appetite, improve digestion, energize the body, nourish the heart, enlighten the mind, and cause salivation.” For my birthday cake this past month, my daughter baked me a lemon vegan cake that was all of the above and more. Vegan cakes are not for everyone, not that it is so much a taste issue as one of texture. Vegan cakes are more compact and dense, lacking the usual airiness of a typical cake. If that is a concern and you want to give it fluffiness and don’t mind adding in some animal protein, you can mix in eggs into the liquid ingredients. Bon appetite!
• 2 cups of white unbleached organic flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup maple syrup
• zest of a lemon (organic unwaxed)
• ½ cup grapeseed or coconut oil
• 1 ½ tbsp almond milk (add more if needed for perfect consistency of batter)
• 1 tsp vanilla essence
• ¼ cup lemon juice
• 2 eggs (optional)
• 1 cup powdered sugar
• 1 ½ tbsp lemon juice
1. Preheat the oven at 350F. Grease a bread form pan and line the inside with a baking sheet.
2. Sift the flour in a bowl and combine with baking powder, baking soda, salt, and lemon zest.
3. Add maple syrup, almond milk, safflower or coconut oil, lemon juice and (beaten eggs) and quickly combine all the ingredients to a smooth batter (be careful not to overmix).
4. Pour the batter in the bread form and bake in the oven for 35-45 min or until a skewer comes out clean. Carefully remove the cake from the form and let cool completely.
5. Mix powdered sugar and lemon juice to a creamy mixture, spread over the cake and let it firm before slicing the cake. Decorate with lemon slices.
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