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The Four

Michelle Cooks: Vegan Iced Lemon Pound Cake

This iced lemon pound cake is something you can eat (almost) guilt-free.

It’s vegan, but doesn’t taste like it at all!

Vegan Iced Lemon Pound Cake

INGREDIENTS

Lemon cake:

  • 1 cup unsweetened organic soy milk
  • 1 teaspoon apple cider vinegar
  • 1 cup plus 2 tablespoons white whole-wheat flour
  • 1/3 cup almond meal (ground raw almonds)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup organic sugar
  • 1/3 cup canola oil
  • Juice from half a small lemon (about 1 tablespoon)
  • 2 teaspoons pure lemon extract

Lemon Icing:

  • 1/2 cup powdered sugar
  • 1 tablespoon unsweetened organic soy milk
  • 1/2 teaspoon lemon extract

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Lightly spray a loaf pan.

In a medium bowl, whisk together the soy milk and apple cider vinegar, and set aside.

In a large bowl, mix together the flour, almond meal, baking powder, and salt.

In the medium bowl with the soy milk and vinegar mixture, add the sugar, oil, lemon juice, and lemon extract, and mix well.

Make a well in your dry ingredients, pour in the wet, and stir until just combined.

Pour batter into the loaf pan, and bake for 35 to 40 minutes or until a toothpick inserted comes out clean.

Let sit for about 10 minutes before removing from the pan to cool on a wire rack.

Whisk together the ingredients for the icing. Once the cake is completely cool, drizzle on top and enjoy!

(For more recipes like this, head to )

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