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.
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