Lemon Ginger Spongecake


PREP TIME: 40MINS
COOK TIME: 15MINS
TOTAL TIME: 55MINS

Ingredients

2 C Gluten-Free Flour

1-1/2 t Baking Powder

3/4 t Salt

1/2 t Baking Soda

1 C Sugar (or sugar-free alternative)

3/4 C Unsweetened Almond Milk

1/4 C Vegan Sour Cream

1/4 C Canola Oil

1/4 C Lemon Juice

2 T Minced fresh Ginger (from jar is OK)

Directions

  1. Preheat oven to 350 degrees F (use convection function if you have it).
  2. Spray (2) 8" round cake pans with cooking spray and set aside.
  3. In a large bowl, combine all the dry ingredients.
  4. In a separate bowl, combine and whisk together the wet ingredients.
  5. Add the wet ingredients to the dry ingredients and stir just until evenly mixed.
  6. Divide evenly into 2 pans. The cakes will be thin, and that works best for Vegan baking.
  7. Bake for 15-18 minutes, or until toothpick inserted into the center comes out clean.
  8. Let sit for 5 minutes before removing from pans and putting on cooling racks. I use a spatula to get them out without damaging them.

NOTES:

The texture of this cake is quite spongy and light. The trick is baking thin cakes and stacking them (or not stacking). It allows you to be creative with your presentation.

I prefer to serve this tasty torte sans frosting, but if you prefer a frosting, drizzle, or garnish for a festive look- go for it! 

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