Zutaten für Lemon Pecan Cake
- Raw Cashews
- Honey
- 2 large egg substitute
- Lemon Flavoring
- 1/2 teaspoon salt
- Cold Water
- 1 1/2 teaspoons baking powder
- 2 1/4 cups unbleached white flour
- 1/2 cup chopped pecans
- 1 3/4 cups brown sugar
- 1/4 cup lemon zest
- Maple Syrup
- 1 teaspoon baking soda
- 1 cup (2 sticks) vegan butter
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup plant-based milk
- 1/4 cup lemon juice (for cake) and 3-4 tablespoons lemon juice (for glaze)
- 1 1/2 cups powdered sugar
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Zubereitung von Lemon Pecan Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the plant-based milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the chopped pecans and honey.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
125g
Fat
10g
Carbs
16g
