Dairy Free

A Simple (vegan, dairy free, soy free, egg free) Lemon Cake

Tuesday October 28, 2014

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.

 

Cake
2 cups all purpose flour
1 1/2 cups sugar
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 1/2 teaspoons Egg Replacer
6 tbsp water
2/3 cup oil
2/3 cup lemon juice
3/4 cup unsweetened cultured coconut milk (dairy free yogurt)
Non-soy based vegetable shortening (Crisco contains soybean oil; Pam spray contains soy lecithin. I use Spectrum. Coconut oil also works.)

 

Glaze
2 cups powdered sugar
2 tablespoons (or more) lemon juice
Preheat oven to 350. Coat two 8 inch round pans with the non-soy based shortening. In a small bowl, mix Egg Replacer with water, set aside. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add Egg Replacer concoction, oil, lemon juice, and coconut yogurt. Pour into pans and bake for 25 minutes.
I couldn’t figure out a way to salvage the original recipe’s lemon curd or lemon frosting (using shortening instead of butter is an option for vegan frosting, but my experience has been a very runny/melty frosting that doesn’t hold cake layers up. See also: unhealthy.) So, a lemon glaze it is.
For the glaze, mix powdered sugar and lemon juice together until you get the right consistency. It should be spreadable, like molasses, but not too drippy.
After cakes have cooled, pour glaze over top of one cake layer, then stack the other cake layer on top.  Pour glaze over entire cake.

 

 

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.

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