In the past year, I’ve had to take a bit of a crash course in vegan baking, thanks to food intolerances in our family. Very few bakeries cater to vegans let alone the food intolerant/allergy crowd. Either I had to learn how to make this stuff, or we wouldn’t get to eat it.
The good news: vegan/hypoallergenic baking is totally doable. And, hey, it can even taste good! Most of the time. Once I’ve nailed a recipe. After making the same dish repeatedly for weeks.
This recipe originated as Life Love and Sugar’s Triple Lemon Cake. Go click over and revel it in its buttery, eggy goodness.
Obviously, the eggs, butter, and sour cream had to go. These are my edits.
The Egg Replacer, cultured coconut milk (yogurt), and Spectrum vegetable shortening can be found at Whole Foods.
Coconut yogurt is one of my go-to dairy and soy free products — it is a perfect replacement for sour cream or buttermilk or regular yogurt in recipes. In this cake, the sour cream/coconut yogurt add a mellow tang to the cake, adding depth to tart lemon juice. The baking soda also seems to react to the yogurt, and so you get this frothy, bubbly batter that bakes up fluffy even though there are no eggs to be seen.
I think this cake could be a good stepping stone to more adventurous baking. A raspberry filling would be awesome. Or even give in to the coconut and do something with a coconut cream center.
 Lemon Cake)
