It’s so close, yet so far.
I know I’m not alone in my impatience for season 6 of Game of Thrones. So today I’m bringing you a GoT inspired dessert to tide you over until the big day this weekend.
Lemon cakes, Sansa’s perennial favorite, get a vegan twist in this recipe. While this may not be in keeping with the bloodbath that is game of thrones, they’re so tasty that even your carnivore friends will be reaching for another.
Personally, I’m in the camp that refuses to accept that any of the characters that met a grisly fate at the end of season 5 are actually dead (tried to word that as vaguely as possible for all you spoiler-avoiders). Even though this probably shows an almost Sansa-like stupidity/relentless optimism. Regardless of what happens at least it will be happening in only THREE days!
Makes 8-14 depending on size of mini pans
1 ½ cup unsweetened vanilla almond milk (or favorite non-dairy milk)
4 tbsp lemon juice
2/3 cup vegan butter (I used earth balance) or coconut oil
6 tbsp granulated sugar
zest of 2 lemons
2 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
1 ½ cup icing sugar
3 tbsp lemon juice
- Preheat oven to 350 F.
- In a small bowl, whisk together almond milk and lemon juice. Set aside to make vegan buttermilk.
- In another small bowl, use a spoon to combine the granulated sugar and lemon zest. This step is optional but I like the sugar to absorb some of the oil from the lemon zest. Set aside.
- Sift together the flour and baking powder (either into a large bowl or over parchment paper).
- In a large mixing bowl, beat vegan butter until light and fluffy (about 5 minutes).
- Add in the vanilla, sugar and lemon zest and beat to combine.
- Add the flour mixture and buttermilk to the large mixing bowl, alternating 1 cup of each until just combined.
- Divide the batter between silicone baking cups or miniature pans coated with vegan butter.
- Bake for about 20-25 minutes or until a skewer inserted in the center of the cake comes out clean.
- While the cakes are cooking, prepare your glaze. In a bowl add the lemon juice to icing sugar and mix. If it is runny add more icing sugar if it’s too thick add more lemon juice.
- When the cakes cool to room temperature, cover them with glaze. I set the cakes on a wire rack over a silpat lined baking sheet. This way I could scoop up run-off glaze and pour it over the cakes again to give them a double coat. Allow it to set for at least 30 minutes before serving.