strawberry lemonade cake
2 1/2 cups cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup margarine (i use earth balance)
1 1/4 cups sugar
4 Tbsp. ener-g egg replacer blended with 8 Tbsp. water (should be thick)
1 Tbsp. lemon juice
1 cup pureed strawberries blended with 1/3 cup lemon juice
preheat oven to 375 degrees fahrenheit.
sift together dry ingredients, set aside.
in a large bowl, beat margarine until creamy and light; gradually add sugar, and beat until lightened in color and texture. it should get very thick and creamy looking, to the point where peaks will form when you pull the tongs of the beater out of the bowl.
in another bowl, beat egg replacer mixture with lemon juice, and then add to the margarine mixture. add flour mixture in 3 parts, alternating with strawberries in 2 parts. stir until fully blended, then pour into two greased and floured round 9" cake pans.
bake until fork comes out clean, about 20 minutes; don't overbake! they might not *look* done on the top (mine didn't brown at all), but if the fork comes in and out clean, they are done. cool.
1/3 cup almond milk
3 cups powdered/confectioner's sugar
1/2 cup shredded coconut
1/4 cup margarine
blend margarine, sugar, and milk together; beat until thick and creamy and lightened in color (you may need to adjust quantities; i made this up as i went along, so i'm making guesses as to numbers). add coconut, and then frost cake. :)
a problem that i've had with vegan cakes is that they sometimes come out dry or the flavor gets lost- with this one, neither thing happens. it's really soft and moist and the lemon/strawberry flavor is strong. enjoy!! :)