Thursday, March 5, 2015

Vegan Gluten-Free Berry Muffin Lemon Cake

       Who doesn’t like a yummy blueberry Muffin?  I know I do, and I am an even bigger fan of a great lemon and berry combination!  So today I bring you my newest creation…A cake inspired by a lemon berry muffin with a streusel topping!      

You'll need:




1 tbsp vanilla extract

2 tsp Lemon Extract

1 tbsp Lemon Juice, freshly squeezed

1 tbsp Lemon Zest



1 ½ tsp Xanthan Gum

1 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 cup Coconut milk

1 tbsp Vinegar

1 Cup Frozen Blueberries, thawed


Streusel:

½ cup Brown sugar

1/2  Cup Sugar


½ Cup coconut oil

1 tsp Cinnamon


       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing then flouring with gluten-free flour.

       In a medium bowl, cream the Coconut oil and sugars until light and fluffy.  Then add in the extracts and lemon juice and continue whipping until fully creamed. 

       Gradually, add in the egg substitute.  mix well to combine all ingredients.  
Combine Vinegar, dehydrated Raspberries, and Coconut Milk into a cup then set aside till needed.  Stir occasionally to allow the raspberries to rehydrate.  

      
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk.  Fold in blueberries and lemon zest.

       Pour batter into prepared pans then set aside until they are topped with the streusel.
      In a small bowl combine all the streusel ingredients and mix until you have a thick crumbly streusel like texture.  Sprinkle evenly across the top of both cakes, then press down with a fork. 
       Bake for 40 - 45 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

       Vegan Lemon-kissed Frosting

1 ½ Cups of Palm Shortening

3 cups powdered sugar

2 tsp Lemon Extract

1 tbsp vanilla extract

       In a large bowl with an electric mixer, whip the shortening until fluffy.  Whip in one cup of powdered sugar.  Then add in extracts and a second cup of powdered sugar with a splash of coconut milk, followed by another cup of powdered sugar.  If needed add another splash of coconut milk and Keep whipping until the mixture becomes a little thinner. 

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the REMAINING frosting.
       Enjoy!