Vegan Lemon Poppyseed Baby Bundt Cakes
(or muffins)
Makes 6 muffins or 4 baby bundt cakes, the cakes are perfect for holiday gifts for co-workers!
Ingredients:
nonstick cooking spray
1 whole lemon (you'll use all of it)
2/3 cup Silk Soy Creamer (or 1/3 cup plant milk and 1/3 cup blended silken tofu)
1 1/3 cup WW pastry flour
1/2 cup white flour
1 Tablespoon poppy seeds
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup oil
1/2 cup agave nectar or corn syrup or golden syrup
1/2 cup real maple syrup
1/2 tsp real vanilla extract
1/4 cup cornstarch (No, don't sub this, it's totally what makes them fluffy!!)
Directions:
Preheat oven to 350.
Take your lemon and grate the yellow rind. Set aside. Juice well, adding any pulp you can. Set aside.
Spray 4 mini-bundt pans or 6 muffin pans with non-stick spray.
Mix lemon zest and juice with Silk Creamer. Set aside.
Combine dry ingredients (except cornstarch) and set aside.
With an electric mixer, mix wet ingredients together and slowly sprinkle in cornstarch. Beat until smooth.
Reduce speed to low and add the dry mixture a little at a time, then the lemon-creamer mixture, alternating back and forth a couple times until it's all mixed really well.
Pour into prepared pans.
Bake 20 min. or until toothpick comes out clean.
Let cool. Freeze if you want them for later. Or glaze.
Lemon Glaze
Ingredients:
1 Tbsp. fresh squeezed lemon juice
3/4 cup powdered beet sugar
Directions:
Stir together, drizzle over Baby Cakes.
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Topic: Vegan Lemon Poppyseed Baby Bundt Cakes (Read 4674 times)
