1 tb Flaxseeds
3/4 c Soy milk
1 1/2 c Unbleached white flour
1 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground turmeric
1/2 c Maple syrup
1/2 c Fresh lemon juice
6 tb Canola oil
1 tb Vanilla extract
2 tb Grated lemon peel
Plus more for garnish
Cherry Filling
(see separate recipe)
10 SERVINGS DAIRY-FREE
Ideal for any occasion, this light and elegant cake is sure to be a
hit with your friends.
Preheat oven to 350 F. Grease 9-inch round cake pan. In coffee
grinder or small food processor, grind flaxseeds. Transfer to blender
along with 1/4 cup soy milk; let mixture soak 5 minutes.
Meanwhile, in large bowl, sift flour, baking powder, baking soda,
salt, cinnamon and turmeric.
To mixture in blender, add maple syrup, lemon juice, oil, vanilla
extract and remaining 1/2 cup soy milk. Add lemon peel and pulse once
or twice to combine. Gradually add maple syrup mixture to flour
mixture, mixing well with wooden spoon. Pour batter into prepared
pan. Bake until cake pulls away from sides of pan and is firm with a
little spring to the touch, about 25 minutes. Let cool for 10 minutes
in pan. To remove from pan, run knife around edge of pan and turn
cake out onto wire rack. Cool completely.
Using long serrated knife, cut cooled cake horizontally into two
layers. Using flat bottom of 9-inch tart pan or other thin, flat
surface, remove top layer. Spoon Cherry Filling onto bottom layer,
then carefully place second layer on top. Spread remaining filling
over sides and top of cake. Sprinkle cake with lemon peel.
PER SLICE: 232 CAL.; 3G PROT.; 9G TOTAL FAT (1G SAT. FAT); 36G CARB.;
0 CHOL.; 239MG SOD.; 1G FIBER
Yields
10 servings