Lemonilla Cake with Fluffy Lemon Frosting

Posted Sat, 09/26/2009 - 21:29 by gone vegan

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A moist, rich cake. Absolutely delicious.

Preparation Time:

45 minutes

Servings:

One 9x13-inch cake

Ingredients:

CAKE
3 cups unbleached flour
1 1/2 cups Florida Crystals unbleached cane sugar
1 T. baking soda
1/2 t. salt
1 cup water
1/2 cup lemon juice
1/4 cup safflower oil
3 T. vanilla
1/2 t. lemon oil (optional)
2 T. cider or white vinegar

FROSTING
1/2 cup soy margarine, softened
3 oz. tofu cream cheese, softened
2 T. soy milk, rice milk, or other non-dairy milk of choice
4 cups Veganized Powdered Sugar
1 T. lemon juice
2 t. lemon zest
1 t. vanilla

Preparation:

1. Lightly oil a 9x13-inch pan and set aside.
2. In a large bowl, sift together the flour, sugar, baking soda, and salt.
3. In another bowl, place the water, lemon juice, oil, vanilla, and lemon oil (if using), and whisk well to combine.
4. Add the wet ingredients to the dry ingredients and whisk well to combine.
5. Drizzle the vinegar over the top of the batter and whisk quickly to thoroughly incorporate.

6. Pour batter into the prepared pan.

7. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

8. Make frosting: Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine, tofu cream cheese, and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

9. When cake is cool, frost.