This is a wonderful lemon cake recipe. I had an easy time turning this into a vegan cake, with a few egg and milk substitutions.
For the milk, I used a cup of soy instead of the cup of milk called for in the recipe. The eggs were a little more tricky, as this recipe called for both whole eggs and egg yolks. I substituted the 3 eggs in the cake with 3 teaspoons of baking soda mixed with 3 tablespoons apple cider vinegar (regular vinegar would have worked just as well, I'm sure). For the egg yolks in the filling, I mixed a quarter cup of flour with a half cup of ice cold water, and heated the mixture in a saucepan on medium heat until it thickened up. Once the mixture was thickened (after about 10 minutes) I added a teaspoon of oil and used it as directed to use the egg yolks in the original recipe.
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This is a wonderful lemon cake recipe. I had an easy time turning this into a vegan cake, with...