Lemon Coffee Cake
2 1/2 teaspoons Ener-G egg replacer
3 tablespoons water
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegan butter (I use Earth Balance)
3/4 cup white sugar
2 tablespoons lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
3/4 cup vegan sour cream (I use Tofutti)
1. Preheat oven to 350 degrees F and oil an 8 1/2 x 4 1/2″ loaf pan. Combine egg replacer and water in a small bowl and set aside.
2. Combine flour, baking powder, baking soda, and salt in a medium bowl. Cream butter, sugar, and lemon zest in a mixer (I tried it by hand; it is doable but difficult. I think my arm is actually sore!) for about 2 minutes.
3. Add egg replacer mixture and vanilla and mix well. Add 1/2 the flour mixture to the wet ingredients. Mix well. Add the sour cream and mix again. Add the rest of the flour and make sure it is all incorporated very well.
4. Scoop into the prepared loaf pan and level the top with a spoon. The batter should be fairly thick. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
I want to try making this with about 2 tablespoons less butter and replacing it with 3 tablespoons applesauce. If you’re feeling adventurous, give it a go and let me know how it turns out!
Source of recipe: It's mine! Over at Ovenmittsblog.com