Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 cup unbleached white flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large lemon
- 1/2 cup vegan margarine, or a light, natural oil like sunflower
- 1 cup granulated beet sugar (I haven't tried this with unrefined brown sugar, but I imagine it would be fine)
- Equivalent of 2 eggs in egg replacer
- 2/3 cup unflavoured or vanilla flavoured soy milk or nut milk
- 1/2 tsp vanilla extract
- 1/4 cup extra granulated beet sugar that has been powdered in your coffee
- grinder (to get an icing sugar consistency, for the glaze)
- =
Directions
Lightly oil a loaf pan. Preheat your oven to 350 F.
Mix together the dry ingredients (except the sugar). Finely grate the lemon peel (just the yellow part...the white part is bitter!) and stir into the flour mixture.
Squeeze the juice from the lemon and in a small bowl, mix it with the 1/4 cup of powdered beet sugar. Set aside for the glaze.
Beat the margarine or oil and sugar together in a separate, large bowl, until it looks quite creamy. Add the egg replacer and alternate adding 1/2 of the flour mixture with 1/2 of milk mixture at a time, beating well between additions. Add the vanilla and mix well. Pour into the loaf pan and bake 50-60 minutes until it tests done (slip a toothpick into the centre and if it comes out clean, it's finished baking). Let cool on the counter for ten minutes, then drizzle with the glaze. Let cool another ten minutes, then turn out onto a cooling rack. Serve at room temperature.