Anonymous asked: Can I have the recipe for the lemon cake? It looks stellar!

For sure! It’s a variation on the Light Lemon Bundt Cake from The Joy of Vegan Baking (Colleen Patrick-Goudreau, 2007). I swapped the egg-replacer in the recipe with apple sauce, baked it in a plain round tin rather than a bundt and topped the warm cake with black cherries in vanilla syrup made by my pal Sophie. You could top it with melted jam or any fruit sauce you had. The apple sauce made the cake very moist and dense, not at all ‘light’ like the original recipe suggests, and I don’t really dig the inclusion of vanilla extract combined with lemon - I’ll leave it out the next time. But here you go…

2 cups plain flour (I used white spelt)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
zest of 2 lemons
1 1/2 cups apple sauce
1/3 cup lemon juice
3/4 cup maple syrup
1/2 cup vegetable oil
1/2 cup rice milk
1 tbs lemon essence
1 1/2 tsp vanilla extract*

Preheat the oven to 180C and oil your cake tin. In a large bowl sift the flour, baking soda and powder and salt and stir in the zest until well combined.
In a seperate bowl mix the apple sauce, lemon juice, maple syrup, oil, milk, lemon essence and vanilla*.
Pour wet ingredients into dry and fold until combined. Scrape into the prepared tin and bake for 35 to 45 minutes, or until cake is golden brown and has come away from the sides of the tin.
Top warm cake with fruit sauce or melted jam, serve.