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| Hello Tangy Buddy |
Hello Parrots!
Fall comes, and I say screw Pumpkins, they get far too much press in October. We're doing lemons here. A sweet-tart bliss in the mouth. Here's a plant-based lemon cake that is super yummy for breakfast with coffee. It also works if you happen to have High Tea like the British.
Ok, so I like things tangy, so I have added a bit more lemon juice than traditional recipes require, but in my (esteemed) opinion, I think it kicks the sweet factor to new levels of yum on the tongue. I've also got a super quick vegan sugar frosting to add to the sweet-ass factor.
What You Need
Cake Ingredients
2 cups Flour
1 cup sugar
1 Tablespoon Vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup vegetable/olive oil
1 teaspoon apple cider vinegar (adds moisture)
1/2 teaspoon salt
4 (small/Indian lemon/limes) juiced
2 teaspoons grated lemon rind
Frosting Ingredients
2 cups powered sugar
11/2 lemon juice
1 -2 tablespoon water
How to put the Baby Together
In a large bowl whisk your oil, sugar, vanilla, salt, lemon juice, and vinegar. Add baking powder +soda to a bowl filled with your flour and mix gently. Now add this to the wet mixture and keep stirring till the batter is smooth.
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| It's smooth enough now |
Preheat you oven to 185c. In a greased pan pour your batter and put it in the oven for about 25-30 minututes. Do the knife-check to make sure it's done.
When your cake is in the oven, start making the frosting.
This is super simple, in a bowl dump you powdered sugar, make sure there are NO lumps. Now add your juice and beat. It will be thick and lumpy, add a table spoon of water. Add tiny amount of water till you get the consistency of a thick glaze, as shown in the picture. Yum. Set it aside.
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| Don't screw up the consistency |
Once your cake is done let it cool for at least an hour. Now you can dump your glaze over it. Tah-dah! It's done. Be wise and always share your cake.
Aite, that's what I have for now! Enjoy. Be kind and keep it real!
