When Life Gives You Lemons? Make A Cake.

Last Friday was my birthday. It was just like any other day! In fact, I even spent the evening, night and next few days cleaning up vomit! Oooh - vomit AND a recipe all in one post. Just need to throw in some bathroom humor and we'll be set, eh?

There used to be a time in my life when staying up all night and vomit would have meant I had a really great night! My how times change. LOL

Anyway. I made my own cake, since I can't have dairy, soy, eggs or nuts. This cake is so yummy and moist and really stinkin' easy to make!

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Vegan Lemon Cake

3 large lemons (juice and rind)

1 ½ cups all purpose flour

1 cup sugar

1 tsp. baking soda

6 tbsp. vegetable oil

1 tsp. vinegar (Yep, vinegar, but I promise you, you won’t taste it.)

1 tsp. vanilla

Water

Preheat oven to 350°.

Put flour, sugar and baking soda into a mixing bowl. Mix them together fairly well.

Then grate all your lemon rind into a measuring cup. (I find this is lots easier using a large liquid measure. I just lay the grater over the liquid measure and the rind falls in.)

Then, take your already sorely abused lemon, cut it in half and squeeze the juice from all into your measuring cup.

Next add water to your rind and lemon juice until you have filled one cup, if needed.

Pour your lemon juice mixture into your bowl of dry ingredients.

Add oil.

Add vanilla.

Add vinegar.

Mix well.

Mixture will foam.

Pour into an ungreased 8x8 inch cake pan. Bake 25 minutes, or until cake bounces back a bit when you touch its center.

I served it sprinkled with Powdered Sugar and strawberries I had cut, in advance and sprinkled with a little sugar. SUPER Delicious! I have also served this with fresh blueberries and just plain with some powdered sugar sprinkled on the top. It doesn't matter - this cake is DELICIOUS!

Edited to Add that I'm linking up with Share A Spoon today!