Here is a light little cake that you can whip up very quickly with Bob’s Red Mill Vanilla Cake Mix and a few other ingredients. This recipe calls for a simple lemon syrup to be poured over the warm cake, so if you make cupcakes, you will need non-stick cupcake baking pans. Don’t use papers, the syrup will saturate them, making more mess than you will want to deal with.
No-Fat Vegan Lemon & Cream Cake
1 pkg. Bob’s Red Mill Vanilla Cake Mix
3 TBSP Flax Meal
Juice and zest of one lemon
1 C water
1 3.9 oz. container of Mott’s peach/apple medley (or 1/2 cup applesauce)
1/2 C sugar
1/2 C lemon juice (juice of one lemon)
Stir ingredients in a large bowl with a mixing spoon until completely mixed. Pour into a non-stick 8 x 10 inch pan or cupcake pan. Bake at 325 degrees for 25-30 minutes (or 20 minutes for cupcakes) or until the cake springs back when pressed lightly in the center. Meanwhile, while your cake is baking, make your syrup. Cook the juice and sugar on medium high in a saucepan until the sugar dissolves. Remove from heat and let cool until the cake is ready. Cool your baked cake 5 minutes, then fork lightly all over and pour lemon syrup evenly across the cake. Allow the cake to cool completely. You may glaze this with either a Lemon or Vanilla Glaze.
Stir together 1 cup powdered sugar and 2-3 TBSP of lemon juice until smooth.
Stir together until smooth 1 cup powdered sugar, 1 tsp. vanilla extract, a pinch of salt and 2-3 TBSP of vanilla soymilk or non-dairy milk of your choice.