Moist Lemon Cake with Maple Syrup and Zest
Ingredients
- 3 egg replacers (I used Orgran)
- 1 cup of maple syrup
- 1 cup of non dairy milk
- 1 teaspoon of lemon essence
- 1 teaspoon of vanilla extract
- 2 cups of self raising flour
- Nativa icing sugar
- Lemon zest
Preparation
In mixing bowl add egg replacers, maple syrup and beat for 5 minutes.
Add the milk, lemon essence, then fold in the flour.
Pour batter in prepared cake tin and bake at 180 for 25 minutes or until cooked.
Once cooked dust with icing sugar and add some lemon zest on top
