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Categories:
soymilk lemon zest lemon juice nectar canola oil flour baking powder baking soda salt egg substitute cashews nectar light coconut milk vanilla
Viewed: 53 - Published at: 7 years agoIngredients
- 1 cup plain soymilk
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 1 1/4 cups agave nectar
- 1/2 cup canola oil
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 egg substitute
- 1 1/2 cups roasted cashews
- 1/3 cup agave nectar
- 1/3 cup light coconut milk
- 1 teaspoon vanilla extract
Method
- Preheat oven to 350 degrees.
- Mix the soymilk, zest, and lemon juice.
- Allow the mixture to sit for 5 minutes.
- Mix in 1 1/4 cup agave nectar and oil.
- In a separate bowl, whisk the flour, baking powder, baking soda, egg replacer and salt.
- Mix the above wet and dry ingredients together, and pour into greased bundt pan.
- Bake for about one hour, until golden brown.
- Let cool completely before turning the cake out of the pan.
- Mix icing ingredients (cashews, coconut milk, vanilla extract, 1/3 cup agave nectar) in blender, strain, and ice the cooled cake.
