Lemon Poppyseed Cake

cake batter cooked cake frosted cake cakepiece

This recipe was altered from a secret “Starbucks Lemon Cake” that my friend Sara got her hands on. Of course it’s full of butter, eggs and oil. I have cut back and out for a winning yet healthier version. Enjoy!

1 cup whole wheat pastry flour
1/2 cup white flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt
4 1/2 tsp. egg replacer powder
1 cup organic cane juice crystals
2 Tbls. earth balance or butter; softened
1 tsp. vanilla
1 tsp. poppy seeds (optional)
2 tsp. lemon zest
1/3 cup fresh lemon juice
1/4 cup grape seed oil
1/4 cup applesauce (one little snack pack will be more than enough)
Icing:
1 cup powdered sugar plus 1 Tbls.
2 Tbls. fresh lemon juice
1 tsp. lemon zest

Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend egg replacer powder with 6 Tbls. warm water. Blend well. Continue to mix/blend in sugar, butter, vanilla, lemon zest, lemon juice and poppyseed if using.
Slowly add in the flour, mix well at medium speed. Add the oil and applesauce and blend/mix at low to higher speed until well incorporated. Pour batter into a greased cake pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of cake comes out clean. When the loaf is cool remove from pan if desired for a prettier presentation. Make the icing by combining all the icing ingredients in an electric mixer small bowl on low speed. Let the icing set up before slicing.

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