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Archive for June 11th, 2009

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Another winner from Hannah Kaminsky’s blog, Bittersweet, this cake was perfect for all of my guests this past week. Very moist and incredibly delicious. And it is vegan. It was gobbled up.

Rasberry Lime Sheet Cake

3/4 cup plain soymilk

zest of 2 limes

1 tablespoon lime juice

1/2 cup canola oil

1/4 cup vegan sour cream

1 teaspoon vanilla extract

2 3/4 cup flour

1 1/2 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh raspberries

lime icing:

1 cup confectioner’s sugar

1 – 3 tablespoons lime juice

Preheat oven to 350 degrees F and lightly grease and flour a 9 x 13″ baking pan.

Combine soymilk, lime zest, and juice together in a medium bowl and let the mixture sit for about 5 minutes. Add in the oil, sour cream, and vanilla, and whisk thoroughly until smooth.

In a separate bowl, mix together the flour, sugar, baking powder and soda, and salt so that all the ingredients are well distributed. Add in the raspberries, and toss them briefly to coat them with flour. Pour the wet ingredients into the dry, and mix just until mostly incorporated. A few lumps are okay.

Pour batter into prepared pan, and bake for 28 – 36 minutes (I did mine for 40 minutes), until a toothpick inserted into the center comes out clean. Cool completely before icing.

To make the icing, simply whisk the confectioner’s sugar and lime juice together, add in juice 1 tablespoon at a time until it reaches your desired consistency. Drizzle over the cake and serve. Makes 12 – 16 servings.

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