With a Lemon Glaze!

My Mom’s Birthday was last friday, this was the main reason I went out to Washington to visit, and I really wanted to make her a unique cake. Neither of us are into gaining 5lbs from a big chocolate cake with frosting. My mom also mentioned that my Aunt Kim had given her a Sourdough Starter that she wanted to use. I hit up Food Gawker (because it really is the only way to look for recipes) and typed in Sourdough Cake and got this recipe for Blueberry Sourdough Cake with Lemon Glaze, perfect.

When I got to Bellingham, my sister informs us that she has extended her 30 day Vegan Challenge and that she is still Vegan, and she would like cake please. (= Of course I wanted everyone to be able to eat the cake I made, but how to make it Vegan? Mom and I did some online research and found out that you can replace eggs with EnerG Vegan Egg Replacement I know you can often do Applesauce, but I worried that in a cake Applesauce wouldn’t do the trick. So we got EnerG at our local organic grocers (its in the vegan baking aisle, so they might not have it at the regular grocery store) along with Vegan Butter and headed home to make our cake.

The only other substitutes we did was doing Organic unbleached flour and Sugars (note that Organic Powdered Sugar doesnt contain an anti clumping agent, so it get a little clumpy), and water in the lemon glaze, not milk. So the recipe is as followed:

Sourdough Blueberry Lemon Cake
(based on this recipe)

Cake:
1/2 cup (Vegan) butter, room temperature
1 cup Organic sugar
Grated rind of 1 lemon
2 eggs (or EnerG Vegan Egg Replacer)
2 1/2 cups Organic unbleached flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/3 cup lemon juice
1/3 cup water
1 cup sourdough starter
1 cup blueberries

Lemon glaze:
1 cup Organic powdered sugar
2 teaspoons lemon juice
2 to 3 tablespoons water (or milk)

Preheat oven to 350 degrees F. Spray a 9-inch loaf pan or a mini loaf tray. (I did a 9×9 square pan)
In a large bowl, cream the butter with the sugar and grated rind until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, combine the flour, salt, and baking soda. In another small bowl, combine the lemon juice, water, and starter. Add the dry ingredients to the butter mixture alternately with the lemon mixture, beating until fluffy. Coat blueberries with flour and fold into batter. Pour into the prepared pan and bake 1 hour, or until bread tests done (my mini loaves took about 40 minutes). Let the bread cool in the pan on a wire rack for 10 minutes.

For the lemon glaze, combine powdered sugar, lemon juice, and enough water to make a creamy frosting and mix thoroughly.

Remove the bread from the pan and pour on the glaze. (its best to let it cool a bit, otherwise the glaze slides right off)

Right out of the oven, no glaze

Pour on the Glaze

Chilling in the fridge

This cake wasnt very sweet, or sour for that matter. It was more of a yummy blueberry bread, the glaze it what really gave it some flavor. Everyone ate it, so it must have been yummy. I love when people eat Vegan and don’t know it! I made these Vegan Banana muffins last week for work, and the guys (who always give me shit about eating healthy) gobbled them up! It was awesome!  It also goes to show that with just a little extra effort you can accommodate your Vegan friends and family quite easily!

And the best part was being there with friends and family to sing Happy Birthday to the BEST MOM!