Lemon cake (vegan)

[Guest guest]

I am so excited! My 12 year old daughter is vegan due to food allergies

(egg and dairy) so I have had a very difficult time finding a cake which she

could have for her birthday parties that both she and her friends would enjoy -

for years I have made two cakes because most kids wouldn't eat anything she

could have. Well, today we had a huge success. I combined elements from

three different recipes and this was a hit with kids from 5 to 13 and the

adults.

This is my first contribution here, although I have been reading for a long

time. It sounds a lot more complicated than it is. I hope someone else can

use it - we all thought it looked and tasted great, the texture was perfect

and the taste rich and tart.

 

Lemon Cake with Raspberry Sorbet Filling

 

You will need either three 9 inch round pans (two for cake and one for

sorbet) or two 9x12 pans (one for cake and one for sorbet).

 

For the cake:

1 cup canola oil

2.5 cups all purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 cup rice milk (I used Rice Dream original enriched)

1 teaspoon vanilla

2 cups granulated sugar

Ener-G Egg Replacer equivalent to 4 eggs

 

For the filling:

2 pints sorbet (I used 1 pint each Haagen Daaz Raspberry and Zesty Lemon

gently stirred together), softened

 

For the frosting:

1 cup (2 sticks) Earth Balance Buttery Sticks, softened

3.5 cups confectioners sugar

1/4 cup fresh lemon juice

1/2 teaspoon vanilla

2 teaspoons finely grated lemon zest

 

Garnish with split, twisted fresh lemon slices if desired. I used two

medium fresh lemons for this recipe, one produced sufficient juice, used both

for

the zest and then sliced them for the garnish.

 

To make cake:

Preheat oven to 350 F. Brush pan(s) with canola oil. Line bottom with

parchment paper and then oil the paper, as well.

 

You need two medium and one large bowl. In medium bowl, whisk together

flour, salt, and baking powder.

 

In another medium bowl, stir together the rice milk, canola oil, vanilla and

lemon zest.

 

In large bowl, using electric mixer on low, beat together the sugar and the

Egg Replacer until just combined, about a minute.

 

Then, continuing on low speed, add the flour mixture and the egg mixture to

the sugar mixture, alternating, and beginning and ending with the flour

mixture. Just combine, don't overmix.

 

Pour batter into either one 9x12 or two 9 inch round pans and bake in center

of oven for 35-40 minutes.

 

Cool in pans about 10 minutes and then invert onto racks and cool completely.

 

To make the filling:

Line pan (either one 9x12 or one 9 inch round) with foil and spray with Pam

or equivalent or brush generously with canola oil. Spread sorbet in pan and

place in freezer for at least three hours.

 

To make the frosting:

Beat Buttery Sticks with electric mixer on high speed until light and

fluffy, about a minute. Reduce speed to low and add confectioners sugar, lemon

juice, vanilla and zest. Mix until smooth and creamy, about two minutes.

 

To assemble:

If using 9x12 pans, slice in half horizontally with serrated bread knife.

Place sorbet layer in between the two layers (easier said than done!) and

frost top. If using 9 inch rounds, place the sorbet layer between the two cake

layers and frost the top. For garnish, slice the lemons you zested into

rounds, then slice halfway through one edge, twist, and place on cake.

 

It is best to keep the sorbet in the freezer until just before ready to

serve, and then assemble it all at the last minute. The cake should be room

temperature. I ran the frosting spreader under hot water repeatedly while

frosting, which made frosting go on quickly and smoothly.

 

Robin

 

 

 

[Guest guest]

This sound very good. Thanks so much for sharing it. It is great that

everyone enjoyed her cake. I hope she had a wonderful Birthday.

Judy

-

hrhmom

Saturday, February 03, 2007 6:52 PM

Lemon cake (vegan)

 

 

I am so excited! My 12 year old daughter is vegan due to food allergies

(egg and dairy) so I have had a very difficult time finding a cake which she

could have for her birthday parties that both she and her friends would enjoy

-

for years I have made two cakes because most kids wouldn't eat anything she

could have. Well, today we had a huge success. I combined elements from

three different recipes and this was a hit with kids from 5 to 13 and the

adults.

This is my first contribution here, although I have been reading for a long

time. It sounds a lot more complicated than it is. I hope someone else can

use it - we all thought it looked and tasted great, the texture was perfect

and the taste rich and tart.

 

Lemon Cake with Raspberry Sorbet Filling

 

You will need either three 9 inch round pans (two for cake and one for

sorbet) or two 9x12 pans (one for cake and one for sorbet).

 

For the cake:

1 cup canola oil

2.5 cups all purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 cup rice milk (I used Rice Dream original enriched)

1 teaspoon vanilla

2 cups granulated sugar

Ener-G Egg Replacer equivalent to 4 eggs

 

For the filling:

2 pints sorbet (I used 1 pint each Haagen Daaz Raspberry and Zesty Lemon

gently stirred together), softened

 

For the frosting:

1 cup (2 sticks) Earth Balance Buttery Sticks, softened

3.5 cups confectioners sugar

1/4 cup fresh lemon juice

1/2 teaspoon vanilla

2 teaspoons finely grated lemon zest

 

Garnish with split, twisted fresh lemon slices if desired. I used two

medium fresh lemons for this recipe, one produced sufficient juice, used both

for

the zest and then sliced them for the garnish.

 

To make cake:

Preheat oven to 350 F. Brush pan(s) with canola oil. Line bottom with

parchment paper and then oil the paper, as well.

 

You need two medium and one large bowl. In medium bowl, whisk together

flour, salt, and baking powder.

 

In another medium bowl, stir together the rice milk, canola oil, vanilla and

lemon zest.

 

In large bowl, using electric mixer on low, beat together the sugar and the

Egg Replacer until just combined, about a minute.

 

Then, continuing on low speed, add the flour mixture and the egg mixture to

the sugar mixture, alternating, and beginning and ending with the flour

mixture. Just combine, don't overmix.

 

Pour batter into either one 9x12 or two 9 inch round pans and bake in center

of oven for 35-40 minutes.

 

Cool in pans about 10 minutes and then invert onto racks and cool completely.

 

To make the filling:

Line pan (either one 9x12 or one 9 inch round) with foil and spray with Pam

or equivalent or brush generously with canola oil. Spread sorbet in pan and

place in freezer for at least three hours.

 

To make the frosting:

Beat Buttery Sticks with electric mixer on high speed until light and

fluffy, about a minute. Reduce speed to low and add confectioners sugar, lemon

juice, vanilla and zest. Mix until smooth and creamy, about two minutes.

 

To assemble:

If using 9x12 pans, slice in half horizontally with serrated bread knife.

Place sorbet layer in between the two layers (easier said than done!) and

frost top. If using 9 inch rounds, place the sorbet layer between the two cake

layers and frost the top. For garnish, slice the lemons you zested into

rounds, then slice halfway through one edge, twist, and place on cake.

 

It is best to keep the sorbet in the freezer until just before ready to

serve, and then assemble it all at the last minute. The cake should be room

temperature. I ran the frosting spreader under hot water repeatedly while

frosting, which made frosting go on quickly and smoothly.

 

Robin

 

[Guest guest]

In a message dated 2/3/07 6:54:39 PM, hrhmom writes:

 

 

>

>

>

> I am so excited! My 12 year old daughter is vegan due to food allergies

> (egg and dairy) so I have had a very difficult time finding a cake which she

> could have for her birthday parties that both she and her friends would

> enjoy -

> for years I have made two cakes because most kids wouldn't eat anything she

> could have. Well, today we had a huge success.

>

>

>

 

This cake sounds great. Thanks for sharing and I am happy all enjoyed the

cake at the party.

 

 

You're the pride and joy of Illinois, bear down CHICAGO BEARS!!!

GO BEARS!!!