tempting, vegan dessert with a hint of sourness

INGREDIENTS

for the cake

• 275g/ 9,7oz whole spelt flour
• 150g/ 5,3oz brown sugar
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• lemon peel from 1 lemon
• 2 teaspoons egg substitute + 40ml/0,17 cup water (I use the egg substitute from 3 Pauly)
• 60ml/0,25 cup lemon juice
• 150ml/0,63 cup sunflower oil
• 200ml/0,85 cup carbonated mineral water

for the frosting/icing

• 60g/2,1oz powdered sugar
• 20ml/0,08 cup lemon juice

PREPARATION

• preheat the oven to 200° Celcius/392° Fahrenheit
• mix dry ingredients
• stir up liquid ingredients with a spoon
• fill round baking pan ( 24cm = 9,5 inch) with the mass
• bake for 20 minutes
• let it cool down inside the baking pan
• take it out of the baking pan
• put it on a plate or cake plate
• stir up the ingredients for the frosting/icing
• pour the frosting/icing over the cake and spread it
• let it rest for 1 hour
• cut the cake and enjoy

OPTIONAL

After baking: stab a few holes with the help of a wooden skewer into the hot cakes surface and drizzle lemon juice over it.