Ingredients:
- 3 lemons
- 1 1/4 cups nondairy creamer
- 2 2/3 cups flour
- 2 tbsp poppy seeds
- 3 tsp baking soda
- 3/4 tsp salt
- 3/4 cup vegan margarine, softened
- 2 cups sugar
- Egg replacer for 3 eggs
- 1/2 tsp vanilla
Preparation:
Pre-heat the oven to 350 degrees. Lightly grease then flour 2 9-inch square or round cake pans.Grate 4 teaspoons of lemon rind and squeeze 1/4 cup fresh lemon juice. Combine the lemon juice with the nondairy creamer and set aside.
Combine the flour, poppy seeds, baking soda, and salt and set this aside.
With an electric mixer at medium speed, beat the vegan margarine with the sugar and grated lemon rind for 5 minutes. Beat in the egg replacer and the vanilla. Reduce the speed of the electric mixer to low and beat in the flour mixture one-third at a time, alternating with one-third of the creamed mixture at a time. Beat until smooth.
Pour the batter into the prepared cake pans. Bake for 30 minutes until a toothpick stuck in the center comes out clean.
Reprinted with permission from The Compassionate Cook Cookbook.
