Egg Free Mama
Lemon Sorghum Cake with Vegan Buttercream
The perfect coffee cake, vegan and gluten-free.
1 cup sorghum flour
1 1/4 cup oat flour (toss some rolled or steel cut into the blender and blitz to flour)
1/2 cup cane sugar
2 tsp baking soda
3 flax or chia eggs
1/2 cup non-dairy milk (I used coconut)
1/2 cup unsweetened applesauce
1/2 cup lemon juice
1 tbsp lemon zest
Preheat oven to 400 F and grease a 9" cake pan
Sift together dry ingredients.
Make flax eggs (I usually just eyeball what I think looks like the equivalent amount of eggs but of course there's a no fail formula if you google it)
Add wet ingredients (including flax eggs) to the dry and mix to form a batter (work quickly as the rise depends on the chemical reaction between the soda and the lemon juice)
Pour batter into prepared pan and place into the middle rack of the oven for around 30 mins or until a knife inserted into the centre of the cake comes out clean
Remove and transfer to a cooling rack. Let cake cool completely before icing.
VEGAN LEMON BUTTERCREAM
1/4 cup coconut oil
1/4 cup vegan butter
1 tablespoon of lemon juice
1-1 1/2 cup icing sugar
Throw everything together and hit it with your hand mixer until a velvety, delicious icing develops. You can add more icing sugar if needed, and you can eliminate the lemon if you're not a lemon lover. Ice on a completely cooled cake for a delicious treat.