Dairy Free Lemon Whip Cake Recipes

DAIRY-FREE LEMON CAKE

Steps:

• Preheat your oven to 350F. Sift the flour, baking powder, and salt into a medium bowl, and whisk all the dry ingredients together.
• In a separate bowl, whisk your block of silken tofu until the tofu is thoroughly broken up. Measure out 1 cup, and add it to a large bowl along with the sugar, eggs, lemon zest, freshly squeezed lemon juice, and vanilla extract.
• Next, fold the dry ingredients into the wet ingredients. Then fold in the vegetable oil until thoroughly combined.
• Prepare a standard 9" loaf pan by lining it with parchment paper, then greasing the parchment paper with your choice of shortening or cooking spray. Pour the batter into the loaf pan, and tap it on your counter to get rid of any air bubbles.
• Bake the cake for 75-85 minutes (ours took 85 minutes). It takes a bit longer, because the tofu doesn't behave in the same way as the standard yogurt does. Your patience will be rewarded! If you notice your cake starting to look a bit dark, tent it with foil.
• When a toothpick inserted into the center of the cake emerges clean, the cake is ready. Let cool for 15 minutes on the counter before removing the cake from the pan and allowing to cool on a wire-rack completely. For best results, once the cake is completely cooled, cover with plastic wrap or a cake dome, and allow to sit overnight. This allows the cake to really absorb moisture.
• When the cake is completely cooled, make the glaze by combining the powdered sugar with the lemon juice. Stir thoroughly and pour slowly over the cake to completely cover it. You can reserve some to serve alongside the cake, if that suits your fancy, too!

DAIRY-FREE LEMON CAKE RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Lightly oil a 9-inch cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.
• In a medium-sized mixing bowl, sift together the flour and baking powder. Set aside.
• In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color.
• Add the non-dairy milk alternative of your choice, olive oil, melted soy margarine, lemon juice , and zest, whisking until well combined.
• Add the dry ingredients, stirring until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes.
• Immediately turn the cake out onto a wire cooling rack and allow the cake to cool completely, right-side up.
• Dust with confectioners' sugar, or frost with a dairy-free frosting of your choice.

DAIRY-FREE LEMON 'WHIP' CAKE

Steps:

• Line two 8 inch cake pans with a circle of parchment paper. Grease the sides with a little oil.
• Preheat oven to 350°F (176°C) and position the racks so that the cakes will sit in the middle.
• Combine the egg whites and salt in a large bowl or stand mixer, then whip to stiff peaks. Set aside.
• Combine the olive oil, lemon juice, vanilla, and sugar. Whip/whisk for about 2 minutes, or until thick and somewhat foamy/airy.
• Whisk flour, baking powder, and lemon zest together.
• Using the paddle attachment of a stand mixer (or hand beaters) at low speed, gently mix approximately 1/3 of the flour mixture into the whipped oil and sugar. Add 1/3 of the ice water, and continue to mix. Repeat with remaining flour and water, stopping when the ingredients are just barely mixed. The resulting batter should be fairly thick, but still liquid enough to pour.
• Gently fold the whipped egg whites by hand into the batter mixture, a little at a time. Work gently to avoid deflating the mixture.
• Pour the batter into the prepared pans. Bake for 45-50 minutes, or until a cake tester comes out clean. Cool for 10 minutes, then gently invert the cakes onto cooling racks and set them aside.
• Once the cakes have cooled, trim the tops (and sides, if you like) so they're flat. Cover one layer of the cake with the finished/cooled curd, then top with the second layer and more curd. Cover and chill for 1 hour, then serve.
• Combine all the lemon curd ingredients in a high speed blender (e.g. a Vitamix) and mix at full speed for 5 minutes. Let stand for 2 minutes, then remove the lid and allow the lemon curd to cool.
• Prepare a double-boiler, or a medium-sized heat-proof bowl over a pot of simmering water.
• Whisk the lemon juice, olive oil, lemon zest, sugar, and salt together in small bowl.
• Place the oil/lemon/sugar mixture in the double boiler. Whisk in the eggs. Heat over a low flame, stirring continuously, until the curd has thickened and set (around 12-15 minutes). When finished remove from heat and refrigerate for at least 1 hour.