E/A/F (Every Allergen Friendly) Zesty Lemonade Cake
You will need:
1/4 cup frozen lemonade concentrate (room temperature)
1/2 cup So Delicious coconut beverage
1/3 cup Silk vegan plain yogurt OR Hellman’s vegan dressing
1 ½ tsp white vinegar
1 ½ tsp lemon zest
2 ½ cups Cloud 9 all purpose baking mix (or similar nut free/soy free, dairy free, kosher, vegan flour mix)
1 ¼ tsp baking powder
1 ¼ tsp baking soda
1 1/8 tsp salt
1 cup cane sugar
2 tbsp coconut sugar
½ cup lactose free shortening
2 ½ tsp vanilla extract
½ ripe banana
Preheat oven to 350 degrees. Grease and flour a 9”x13” baking pan.
Wet bowl: Combine lemonade concentrate, coconut beverage, yogurt and vinegar.
Dry bowl: Combine all of the dry ingredients in a separate bowl.
Sweet Bowl: Combine sugars with shortening, add vanilla & ripe banana. Use hand held electric mixer or food processor mixer to mix for 2 minutes.
Fold the wet & dry ingredients into the sugar bowl ingredients until everything is well mixed. Use a spatula to transfer everything into the pan (it will not be a runny batter). Bake on low rack for 22 minutes (convection oven) or until toothpick inserted into centre comes out clean and edges are starting to pull away from sides of the pan.
Zesty Creamy Frosting
¾ cup lactose free shortening
2 ½ cup icing sugar
¼ cup frozen lemonade concentrate (room temperature)
1 tsp vanilla extract
½ tsp salt
1 tsp lemon zest + 2 tsp of lemon zest
Combine all ingredients in a mixing bowl except lemonade concentrate & 2 tsp of lemon zest. Mix on low speed for 1 minute. Add lemonade concentrate and mix for 2 more minutes until creamy. Layer the frosting over the cake and sprinkle the remaining 2 tsp of lemon zest.