Light Lemon Cake- Vegan & Dairy-free

I know, I know, yet another lemon cake. What can I say? I'm obsessed! I have to also say this one is my current favourite. I like the fluffy texture of this one the best, but then it's not vegan. It's also not as easy to throw together, and this one slides right out of my calphalon bundt pan so very satisfyingly! 

We are just settling down after a delightful family get-together for Jelly Bean's Christening. Now our little apartment suddenly seems large and empty without the 3 boys and my adorable niece who was completely besotted by Jelly Bean  declaring "she's so cuuttee!". She's only 3 and hasn't quite grasped the complicated concept of genders yet. She solved the dilemma by addressing everyone and everything as "she" (including the sofa) possessiveness indicated by "she's"! I got to bake to my heart's delight and this cake was a firm favourite with the kids and adults alike.

Lemon Cake

Recipe source: This is an adaptation of lemon gem cupcakes from Veganomicon posted on Food.com here

Ingredients

• 2 2/3 cups all-purpose flour


• 1 teaspoon baking powder


• 1 1/2 teaspoons baking soda


• 1/2 teaspoon salt


• 1/2 cup canola oil


• 1 1/3 cups sugar, plus


• 4 tablespoons sugar


• 2 cups rice milk (I used soy) 


• 2 teaspoons vanilla extract


• 1/2 cup lemon juice


• 2 tablespoons lemon zest

Frosting (Optional-I didn't frost mine)

• 1/2 cup vegan margarine, softened (non hydrogenated)


• 1/2 cup soymilk


• 4 tablespoons lemon juice


• 4 cups confectioners' sugar, sifted

Method:

Prep Time: 15 mins Total Time: 35 mins

• Preheat oven to 350°F.2


• If making cupcakes line two 12 muffing tin with paper liners or else grease a cake pan.


• Sift together flour, baking powder, baking soda, and salt.


• In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.


• Pour the dry ingredients into the wet and mix until smooth.


• Fill each muffin tin about 2/3 full.


• Bake cupcakes for 17-20 minutes.


• Remove cupcakes from muffin tin, and place on wire cooling rack.


• Frost when fully cooled.

For the frosting: 

• Beat the margarine with a hand mixer until fluffy.


• Stir in soy milk and lemon juice.


• Add confectioners sugar and mix until smooth.


• Frost cupcakes.

Verdict: Light, just the right moistness and a wonderful lemonyness that bursts in your mouth as you take your first bite! The texture is like a good pound cake and it's not too sweet but sweet enough to not require the frosting. Would make a wonderful accompaniment to your cup of Earl Grey tea.