***Vegan Lemon Loaf***
1 3/4 cups wholewheat flour, sifted (spelt works too, but check the * for details)
1/2 cup raw sugar
1.5 tsp baking soda (bicarb)
3 tbsp vegetable oil (canola works well)
1/2 cup cold water
juice of half a lemon
2 tsp lemon rind
Mix dry ingredients in a bowl, making sure it is light and well sifted.
Add oil, water, juice, and rind, and mix well with a wooden spoon.
Pour batter into lined (with parchment. Seriously.) loaf tin OR two 8 inch round pans. For loaf, line sides with a strip of parchment, and for round pans, line bottoms.
Bake at 350 degrees F (180 C) for about 45 minutes if a loaf, about half an hour if round. Check this cake around 30 minutes regardless, and insert a skewer to be sure it's done.
Allow to cool on a rack, and then glaze with 1 cup confectioner's sugar mixed with the juice of the other half of the lemon.
* Variations:
First off, you can use ANY citrus you like in this cake, although I recommend lemon or orange. Often, I splash a bit of orange juice in in substitute for a tiny bit of the water.
If using spelt (or similar flour), be sure to sift well. Discard any grains left in a fine seive. Spelt tends to absorb a lot more liquid, so adjust the recipe using juice, not water, so as not to dilute the flavours. I recommend orange juice, and you shouldn't need more than an extra 1/4 cup.
Try this recipe while listening to Emmy the Great! (http://myspace.com/emmythegreat)
Enjoy!
For questions, comments, or variations, please leave a comment!
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