Vegan Lemon Rosemary Crumb Cake

Think Spring! with this Lemon Rosemary Crumb Cake

Ingredients

• 1 1/4 cups all-purpose flour
• 2/3 cup vegan sugar
• 1/8 teaspoon salt
• 1/4 cup chilled Earth Balance buttery sticks, thinly sliced
• 3/4 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• scant 1/3 cup plain soy milk
• 1/8 teaspoon apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoon EnerG egg replacer mixed with 2 tablespoons warm water
• 2 teaspoons grated lemon zest
• 3/4 teaspoon water
• Cooking spray
• Fresh rosemary sprigs (optional)
• Lemon slices (optional)

Steps

1. PREHEAT oven to 350F.
2. COAT 8" round cake pan with cooking spray.
3. STIR together 1/3 cup of soy milk and 1/8 teaspoon of vinegar, set aside.
4. COMBINE flour, sugar and salt in a bowl.
5. CUT "butter" into flour mixture using a pastry blender or two knives until crumbly.
6. SET ASIDE 1/2 cup for topping.
7. ADD rosemary, baking powder and baking soda to bowl, combine well.
8. ADD soymilk/vinegar mixture (now "buttermilk"), lemon juice and egg replacer.
9. BEAT with electric mixer until blended.
10. SPOON into prepared cake pan.
11. ADD lemon zest and 3/4 teaspoon of water to reserved 1/2 cup of flour crumbles, and mix with a fork.
12. SPRINKLE crumbs over top of cake.
13. BAKE for ~30 minutes or until a toothpick comes out clean.
14. COOL on wire rack.
15. GARNISH with fresh rosemary and lemon.