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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

The Best Ever Chocolate Chip Cookies II (Vegan)

I made my favourite cookies again last night, but I was out of all-purpose flour and aquafaba. I didn't want to open a can of chickpeas just to get 3 tablespoons of aquafaba, so I tried the recipe with a flax egg.

I managed to come up with a cup of flour by scraping the bottom of a few jars. Now I'm also out of whole wheat pastry flour and oat flour. Luckily I still had a bit of spelt flour. Anyway, the combination was equally as delicious as the original recipe, plus, oat and spelt flours are a bit better for you than all-purpose flour.

The cookies were still chewy and crispy, they just looked slightly different. 



Above: The raisin cookies were slightly puffier than usual.

The Best Ever Chocolate Chip Cookies II (Vegan)
Makes 16 cookies

Ingredients
  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1/2 cup vegan butter, room temperature (I used organic Earth Balance)
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup oat flour
  • ¼ cup whole wheat pastry flour
  • ½ cup + 2 tablespoons spelt flour
  • 1 cup chocolate chips (vegan if it matters to you) or raisins
Directions
  1. Preheat the oven to 350F.
  2. In a small bowl, mix the flax and water to make a flax egg. Let the mixture sit while you beat the butter.
  3. In a medium bowl, beat the butter and sugars with a whisk for a few minutes until creamy. You could also use a wooden spoon if it's easier for you.
  4. Beat in the baking powder, baking soda, salt, vanilla and flax egg until well combined.
  5. Mix in the flours with a spoon or spatula, followed by the chocolate chips or raisins. You could also add nuts at this point if you wish.
  6. Using a small cookie scoop, drop the batter about 2" apart onto a parchment lined cookie sheet.
  7. Bake for 8-10  minutes or until the edges start to turn golden. You don't want to burn them so watch them carefully. Let them sit on the sheet for a minute or two until they're firm enough to transfer to a wire rack. I just use my egg flipper so they don’t fall apart during the transfer.
  8. Store them on a covered plate or in a container with a lid. 

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