1. Does "1 1/4 cups nondairy creamer" refer to a liquid or powder? I can't get non-dairy creamer, but I can get nondairy milks or soymilk powder. It seems like the creamer should be liquid since there is so much of it, and the only other liquid ingredients are 1/4 cup lemon juice and egg replacers, but I wanted to be sure.
2. If the creamer is a liquid, then is it supposed to curdle once mixed with the lemon juice? I was planning to replace it with non non-dairy milk and I'm wondering if I should use soy (which will curdle) or rice (which won't, or never has for me).
I'd appreciate any advice - I'm so excited to make this cake because I haven't had fluffy Lemon Poppy Seed cake in the entire time I've been vegan (over 2 years now) and I've missed it like crazy. :D
Vegan Lemon Poppy Seed Cake
This is a great vegan cake for summer or anytime. It's light, fluffy and flavorful.
* 3 lemons
* 1 1/4 cups nondairy creamer
* 2 2/3 cups flour
* 2 tbsp poppy seeds
* 3 tsp baking soda
* 3/4 tsp salt
* 3/4 cup margarine, softened
* 2 cups sugar
* Egg replacer for 3 eggs
* 1/2 tsp vanilla
Pre-heat the oven to 350 degrees. Lightly grease then flour 2 9-inch square or round cake pans.
Grate 4 teaspoons of lemon rind and squeeze 1/4 cup fresh lemon juice. Combine the lemon juice with the nondairy creamer and set aside.
Combine the flour, poppy seeds, baking soda, and salt and set this aside.
With an electric mixer at medium speed, beat the margarine with the sugar and grated lemon rind for 5 minutes. Beat in the egg replacer and the vanilla. Reduce the speed of the electric mixer to low and beat in the flour mixture one-third at a time, alternating with one-third of the creamed mixture at a time. Beat until smooth.
Pour the batter into the prepared cake pans. Bake for 30 minutes until a toothpick stuck in the center comes out clean.
Source: "The Compassionate Cook" Cookbook.