Guest guest Posted June 3, 2009 Report Share Posted June 3, 2009 VegNews Magazine Jun 3, 2009 11:47 AM ebbrewpunx VegNews Recipe Club: Raspberry Lime Cake Our BlogsCafé VegNewsPress PassThis Just In Our WebsiteVegNews.com Find Us OnFacebookMySpaceTwitter Raspberry Lime Cake Picnic time is here! Bust out your favorite checkered blanket, grab some friends, and head to your favorite park or beach. Of course, you'll need something delicious to snack on, and this fresh, zesty cake is a perfect, portable treat. Want more take-along treats from Hannah Kaminsky? Don't miss her column in the July+August issue of VegNews! Serves 12 What You Need:For the cake:3/4 cup plain soymilkZest of 2 limes1 tablespoon lime luice1/2 cup canola oil1/4 cup vegan sour cream1 teaspoon vanilla 2-3/4 cups flour1-1/2 cups sugar1-1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt2 cups fresh raspberries For the icing:1 cup powdered sugar1 to 3 tablespoons lime juice What You Do:1. Preheat oven to 350 degrees and lightly grease and flour a 9 x 13 baking pan. In a medium bowl, combine soymilk, lime zest, and juice, and set aside for about 5 minutes. Once mixture is slightly curdled, add in oil, sour cream, and vanilla, and whisk until smooth.2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add raspberries, and toss briefly to coat with dry ingredients. Pour wet ingredients into the dry, and combine until just mixed. Pour batter into prepared pan, and bake for 28 to 36 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before icing.3. For the icing, in a small bowl, whisk powdered sugar and lime juice together, adding in juice 1 tablespoon at a time until it reaches a smooth consistency. Drizzle over cake and serve. More Food News!What's Cooking on VegNews.com: Peanut Noodle SaladCafé VegNews: Jaw-Dropping Japanese Cuisine! This Week's Must Have: Super-Saucy Meatless RibsGiveaway: Extra-Indulgent Candy BarsPress Pass: Ani Phyo + Five Courses of Dessert! If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un VegNews MagazinePO Box 320130San Francisco, California 94132US Read the VerticalResponse marketing policy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 Taht sounds good - and fairly unusual too. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2009 Report Share Posted June 17, 2009 Forwarding the message. Enjoy life and smile. VegNewsletter Our Blogs Café VegNews Press Pass This Just In Our Website VegNews.com Find Us On Facebook MySpace Twitter Raspberry Lime Cake Picnic time is here! Bust out your favorite checkered blanket, grab some friends, and head to your favorite park or beach. Of course, you'll need something delicious to snack on, and this fresh, zesty cake is a perfect, portable treat. Want more take-along treats from Hannah Kaminsky? Don't miss her column in the July+August issue of VegNews! Serves 12 What You Need: For the cake: 3/4 cup plain soymilk Zest of 2 limes 1 tablespoon lime luice 1/2 cup canola oil 1/4 cup vegan sour cream 1 teaspoon vanilla 2-3/4 cups flour 1-1/2 cups sugar 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh raspberries For the icing: 1 cup powdered sugar 1 to 3 tablespoons lime juice What You Do: 1. Preheat oven to 350 degrees and lightly grease and flour a 9 x 13 baking pan. In a medium bowl, combine soymilk, lime zest, and juice, and set aside for about 5 minutes. Once mixture is slightly curdled, add in oil, sour cream, and vanilla, and whisk until smooth. 2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add raspberries, and toss briefly to coat with dry ingredients. Pour wet ingredients into the dry, and combine until just mixed. Pour batter into prepared pan, and bake for 28 to 36 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before icing. 3. For the icing, in a small bowl, whisk powdered sugar and lime juice together, adding in juice 1 tablespoon at a time until it reaches a smooth consistency. Drizzle over cake and serve. More Food News! What's Cooking on VegNews.com: Peanut Noodle Salad Café VegNews: Jaw-Dropping Japanese Cuisine! This Week's Must Have: Super-Saucy Meatless Ribs Giveaway: Extra-Indulgent Candy Bars Press Pass: Ani Phyo + Five Courses of Dessert! VegNews Magazine PO Box 320130 San Francisco, California 94132 Quote Link to comment Share on other sites More sharing options...
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