Back when Owen was allergic to eggs — one of the food allergies I’m so thankful he has outgrown — the Vegan Chef saved our lives. Well, not literally, but it sure was nice to find a cake that worked for his birthdays and Easter that everyone could enjoy. I’ll be the first to admit, some of the early baking experiments were less than desirable as edible goods, but the lemonilla cake is a definite keeper.
The lemonilla cake has become a family favorite, and even though Owen has a lot more choices now, he still chooses this one almost every year (I think we may have ventured out into carrot cake territory last year, but I’m pretty sure that had almost everything to do with the cream cheese frosting). As I was baking it for this year’s five-year-old birthday celebration, I couldn’t help but stop to write about this magical cake, to sing the praises of the delicious combination of lemon and vanilla and to thank the Vegan Chef for her innovative recipe.
Another thing I love about the lemonilla cake is that even though it calls for wheat flour, it works great with spelt. A lot of recipes do, but I’ve yet to find a yellow cupcake recipe that I can bake with spelt flour and have it come out moist.
The lemonilla cake — with no eggs and no butter — come out rich and moist and perfect every time. I can switch out the flour, change up the sugars, use whatever oil I have in the house and it works. I love knowing that I can bake this cake right before people come over and not have to worry that it will be a complete flop. I do believe — gasp! — that there are some recipes on the internet that are not tested. I know, say it isn’t so, but it can’t be possible to have tested a recipe that comes out so incredibly bad, as some that I have tried.
Have I convinced you yet of the yummy goodness that is the lemonilla cake? And you can even bake it if you’re out of eggs….
Clacked by Debbie McDuffee
on Nov 22, 2009 @ 10:00 EST5EDT
