Vegan Lemonade Cake (Page 2 ) | March 24, 2025
Annonce:
Adding Flax Eggs
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- Prepare the flax eggs by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for a few minutes to thicken.
- Add the flax eggs to the butter and sugar mixture, beating well to combine. Flax eggs act as a binder, similar to traditional eggs.
Incorporating Wet Ingredients
- Mix in the lemon juice, lemonade concentrate, vegan buttermilk (almond milk mixed with apple cider vinegar), lemon zest, and vanilla extract. These ingredients provide the cake’s signature lemon flavor and add moisture.
Combining Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a denser cake.
Baking the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula. This ensures an even surface for baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on the cake as it bakes.
Cooling the Cake
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- Let the cake cool in the pan for 10 minutes. This allows the cake to set slightly, making it easier to handle.
- Transfer the cake to a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy and ensures even cooling.
