Not super healthy, but dairy-free and super delicious. The cake as a great lemon flavor and is nice and rich. It's one of those cakes that are better without frosting, which definitely helps the health factor.
Ingredients:
1 1/4 c. all-purpose flour
1/2 c. whole-wheat flour
2 tsp. baking powder
4 large eggs
scant 1 c. sugar
2 Tbsp. almond or soy milk
1/2 c. light olive oil
6 Tbsp. dairy-free margarine, melted
juice and zest of one large lemon
1. Preheat oven to 350. Lightly oil one 9" cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.
2. In a medium-sized mixing bowl, sift together the flours and baking powder. Set aside.
3. In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color. Add the non-dairy milk alternative of your choice, olive oil, melted soy margarine, lemon juice and zest, whisking until well combined. Add the dry ingredients, stirring until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes. Immediately turn cake out onto a wire cooling rack and allow the cake to cool.
4. Either frost with the dairy-free frosting of your choice eat as is! a sprinkle of powder sugar looks nice on it.
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