Recipe can also be found published in Cook It Up: Delicious Recipes for Healthy Cooking, an allergy cookbook written by PURE Allergy Life Co-Founder and Co-CEO, Catherine Walker.
1 cup plus 1 tablespoon sugar
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup canola oil
1 cup rice milk (PURE Pantry Pick: RICE DREAM Enriched Original Organic Rice Drink)
1 1/4 tablespoon vinegar
The zest of 1 1/2- 2 lemons
1/4 teaspoon salt
Fresh Raspberries (on the side)
2 cups of confectioner sugar
4 tablespoons of rice milk
1/4 teaspoon vanilla extract
The zest of 1-1/2 lemons
・Preheat the oven to 375º
・Sift together the flour, baking soda, and salt.
・In a mixer, mix the milk, vinegar, lemon zest, canola oil, and sugar.
・Slowly add the flour mixture to the wet ingredients. Mix until there are no lumps.
・Transfer to a 9'' round cake pan lined with parchment paper.
・Bake for 30-35 minutes or until a toothpick comes out clean.
・Transfer to a rack to cool.
・Serve with the lemon glaze following.
・In a mixer, combine the sugar, milk, vanilla, and lemon.
・Whisk until it is smooth.
・Serve over the lemon cake with fresh raspberries.
・Chill the leftovers in the fridge.
© 2023 PURE Allergy Life LLC and Catherine Walker