Vegan Lemon Almond Cake

Happy Mother's Day to all the mom's out there.  I've got a tofu quiché in the oven with fresh picked organic spinach, asparagus, yellow and orange bell peppers, and green onions.  Looking forward to seeing how that comes out.  While it's baking I thought I'd share a quick lemon cake I made last weekend.

I began with a recipe from the Flexitarian Cookbook and veganized it.  That didn't take much to veganize.  I used Ener-G egg replacer and millet milk. Millet milk is something I recently learned to make, it's very creamy. I really like using the Ener-G egg replacer for baking.  It whips up like an egg does and gives a fluffy texture to the batter.

Lemon Almond Cake

1½ cups unbleached whole wheat white flour
1 cup sucanat, raw cane sugar
1 teaspoon baking powder
¼  teaspoon salt
Egg replacer for two eggs, Ener-G or flaxseed meal and water
½ cup non dairy milk, I used home made millet milk
½ cup sunflower, or other light oil (Don't use olive oil for this cake)
1 teaspoon almond extract
2 teaspoons grated lemon zest
4.5 tablespoons fresh squeezed lemon juice
¼ cup sucanat, or other sugar

Preheat oven to 300º Lightly grease a 4 x 8" loaf pan or 9" cake pan

In medium bowl sift together the flour, sugar, baking powder, and salt.

In a separate small bowl whisk together the egg replacer, milk, oil, almond extract, and lemon zest.

Add the wet ingredients to the dry and stir until no lumps remain.  Don't mix it too much.

Spread batter into prepared pan and bake about 30 minutes, until an inserted toothpick comes out clean.

While the cake is baking, combine the lemon juice and sugar in a small pot or skillet over medium heat.  Cook until the sugar dissolves.

When the cake comes out of the oven, use a skewer to poke holes through the cake to the bottom, about 20 holes. Let the cake cool about 20 minutes and pour the lemon glaze over the cake.  I sprinkled a little lavender on my cake.

Serve warm

Millet Milk

1 C cooked millet
1/3-2/3 Cup raw cashews or almonds, soaked two hours
2 quart water

Blend the millet, cashews, and 1 quart water in a high speed blender such as a Blendtec or Vita-Mix until creamy.  If your blender is large enough, add a pinch of salt, and the rest of the water.  If not, just pour into a two quart pitcher, add a pinch of salt and the other quart of water. Whisk together and chill.