Pumpkin Seed Oil Cake I

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INGREDIENTS:
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 4 large eggs worth of egg replacer
  • 2 tsp lemon zest
  • 1 Tblsp apple cider vinegar
  • 2 Tblsp soy milk
  • 1/2 cup pumpkin seed oil
  • 1/4 cup canola oil
  • 2/3 cup toasted pumpkin seeds, ground after initial measuring


    DIRECTIONS:
    Preheat the oven to 325 degrees F. Fully grease a loaf pan, up to the top of each side.

    Blend together the ground pumpkin seeds, flour, baking powder, and salt in a medium bowl to blend. Mix vinegar with soy milk in a small cup or bowl, and let sit until curdled. Using an electric mixer beat the sugar, egg replacer, and lemon zest in a large bowl until pale and fluffy. Beat in the vinegar and milk mixture. Gradually beat in the oils. Add the flour mixture and stir just until blended.

    Pour into the prepared pan. Bake until golden on top and a tester inserted into the center of the cake comes out clean, about 35-40 minutes. Transfer to a wire rack and cool completely. Remove the cake onto a platter.

    Serve with a sprinkling of powdered sugar on top, or with a sauce of your choice.



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