VGF Lemon Cake

I rarely meet my own expectations when it comes to cooking. Sure, the things I make taste good, but they almost never taste exactly as I had imagined. This cake is one of those exceptions. I can't do it justice in words, so you'll just have to try it yourself to see what I mean. This recipe makes two dozen cupcakes or two 10in rounds.

Vegan Gluten-Free Lemon Cake (adapted from Vegan Cupcakes Take Over the World)

1 can coconut milk (not light)

2t apple cider vinegar

1c vegan butter (you could also use canola oil)

1 1/2c sugar

1t vanilla

zest of 1 lemon

juice from 1 lemon

3T tapioca starch (you could use cornstarch or potato starch)

1 1/2t baking powder

1t baking soda

/2 t salt

1c oat flour

1c sorghum flour

1/2c white rice flour

water (1/2cish)

Directions:

1) Preheat the oven to 350.

2)Pour the milk into a bowl and add the apple cider vinegar. Mix and let sit for a few minutes.

3) Melt the butter and mix it, the sugar and the vanilla into the coconut milk mixture. Add the lemon zest and juice.

4) Add the dry ingredients and mix. I usually add everything but the flour and mix, then add the flours.

5) Mix in water until the batter is decently thin - I find thinner batter rises better.

6) Bake for 20 minutes (I didn't actually time it) - when it looks done and a toothpick comes out clean, leave it in for a few more minutes. It's a very moist cake, so if you want it drier leave it in longer.

7) Let it cool, then top with lemon glaze (recipe below). Wait for the glaze to set before serving.

Lemon Glaze

2c powdered sugar

1T non-dairy milk

1T lemon juice

2T corn syrup (next time I'll try agave)

Mix all the ingredients together. These measurements are guesses - taste it and see if it needs more of anything. It shouldn't be too runny, but too thick and it's impossible to spread. Just play around with it until it works.