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)
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.

VeganGal Candy Bar

vegangal candy barThese bars were pretty simple to make and what an amazing go-to sweet that freezes beautifully. Excellent “freezer stash”! I am so grateful for Enjoy Life mini dark chocolate chips, almonds, medjool dates and a touch of spice! Life is good.

2 cups whole raw almonds
16 medjool dates, pitted
1 Tbls. vanilla
1 Tbls. pure maple syrup or agave
2 tsp. cocoa powder
1/4 tsp. salt
1/3 cup vegan chocolate chips
1 Tbls. silk creamer or non-dairy milk
1/8 tsp. cayenne or red pepper

In a food processor, pulse almonds until roughly chopped. Transfer 1 cup to a small bowl and set aside. Process remaining almonds until finely ground. Add dates, vanilla, cocoa, agave and salt to ground almonds and process until well combined.

Stir or knead this date mixture into the chopped almonds. On a parchment lined cutting board pat into a rectangle and score 8 bars before chilling in the refrigerator or freezer until firm (about 30 minutes). Melt chocolate in a double boiler or microwave (one minute at a time and stirring well in between). Stir the milk/creamer and red pepper into the melted chocolate. Drizzle melted chocolate over bars and return to fridge or freezer to harden. Cut into bars and store in an airtight container in freezer.

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