Recipe

Cherry Lemon Cake Recipe

	Veggieplate / All my dishes 1 year, 2 months ago A recipe from wailana. It's vegetarian, egg free, tasty! Enjoy! :) Prep:15m Cook:50m Servings:8	Veggieplate
	lemon cherries vegetarian egg free healthy wailana easy quick

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Ingredients

18 oz. pitted black cherries, fresh, frozen, or canned

4 oz. butter or nonhydrogenated soy margarine

1 1/4 cups raw sugar or granulated fructose

12 oz. firm silken tofu

1/4 cup raw almonds, ground

1 tsp. vanilla

1 Tbsp. lemon rind, finely grated

1 Tbsp. egg replacer powder

1/4 cup water

1 1/3 cups self-rising flour

2 tsp. baking powder

Confectioners sugar for dusting

Fresh strawberries for garnishing

Directions

1. Preheat the oven to 350°F. If using canned cherries, drain and set aside. In a large mixing bowl cream the butter and sugar together. Place the silken tofu in a food processor or blender and blend until smooth. Add the tofu, almonds, vanilla, and lemon rind to the butter mixture and stir to combine.

2. In a small bowl whisk the egg replacer and water together until foamy. Add to the tofu batter and mix. Sift the flour and baking powder together and whisk lightly to combine. Fold into the tofu batter.

3. Spoon half the batter into an 8x8-inch oiled baking dish and spread evenly. Arrange the cherries on the batter. Spoon the remaining batter evenly over the cherries. Bake for 50 minutes, or until golden brown and firm to the touch. Remove from the heat and cool thoroughly before slicing.

4. To serve, dust the cake with sifted confectioners sugar. Cut into 8 thin strips. Cut each strip in half to yield 16 slices. Place 2 slices on each plate cut side up so the cherries are showing and garnish with fresh strawberries.

Makes 16 pieces or 8 servings

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