From: Wendy (65-243-190-248-qdsl.olypen.com)
Subject: Veganized Lemon Blueberry Bundt Cake
Date: August 19, 2006 at 11:49 am PST
2 3/4 c flour
1 1/2 tsp. baking powder
4 Tbs.Bob's Red Mill Egg Replacer (or whatever brand to replace 4 eggs)
1/4 tsp. baking soda
1/4 tsp. salt
1 mashed ripe banana
1/4 c. Lighter Bake
1 1/4 c. maple syrup (to replace 1 3/4 c. sugar)
2 Tbs. lemon juice
1 Tbs. lemon zest
1 1/2 tsp. vanilla
1/2 c. plain, unsweetend soymilk
1 1/2 c. blueberries tossed with 1 Tbs. flour
Glaze (which I didn't use because it didn't seem necessary)
1 1/2 c. powdered sugar
6-7 tsp. lemon juice
1 Tbs. corn syrup
Oven temperture 350 degrees
Spray bundt pan with non-stick spray.
Mix dry ingredients and set aside. In food processer, add banana, Lighter Bake, maple syrup, lemon juice, vanilla and soy milk. Blend until smooth. Make a hole in the dry mixture and gently pour wet mixture into the dry and mix well. Add the lemon zest and the floured blueberries. Mix gently. Spoon into prepared pan.
Bake at 350 for 50 minutes or until knife inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan and turn cake out and cool completely.
In a small bowl mix the glazing ingredients until smooth. Drizzle over top of cake.
ENJOY!
