Monday, March 24, 2008
One of my very favorite vegan baking recipes so far has been this cake. It's the Coconut Lemon Bundt Cake from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero. I've made this in the bundt form and cupcake form. Both came out moist and delicious. This recipe is perfect for lemons fresh off the tree.
1 2/3 cups granualted sugar
2/3 cup canola oil
1 (14 oz can) Coconut milk (I used Trader Joe's 50% less fat)
1/4 cup rice or soy milk (I used Rice)
1/4 cup fresh lemon juice
2 TBSp finely grated lemon zest
2 tsp pure vanilla extract
3 cups unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 cups shredded or flaked unsweetened coconut (I used Bob's Red Mill Flaked)
A few TBSP confectioner's sugar for sprinkling
Preheat oven to 350 degrees. Lightly grease an 8 or 10 inch bundt pan. (I think this makde 24 cupcakes when I made them that way)
In large mixing bowl, combine sugar, oil, coconut milk, rice milk, lemon juice and zest, and vanilla. Stir to combine.
Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. (I did this with a whisk) Fold in coconut.
Pour batter into bundt and bake for 1 hour, or until a knife comes out clean. (Cupcakes took about 18-22 minutes)
Remove from oven and let cool for about 10 minutes, then remove cake from bundt pan and let cool completely. Garnish with confectioner's sugar and coconut flakes. Enjoy!
Labels: vegan cookin'