Vegan Lemon Ricotta Cake

Almond-based Ricotta is included in this year's Hoppy Spring Feast, and it's a perfect addition to this recipe for Vegan Lemon Ricotta Cake.

Ingredients

• 1.5 Cup Semolina Flour
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Salt
• 8 oz Ricotta
• 1.5 Cup Sugar
• 1/2 Cup Olive Oil
• 3/4 Cup Silken Tofu
• Zest and juice from 2 large lemons (about 1/2 cup juice)
• 1 Tsp Vanilla Extract
• Powdered sugar for dusting

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9 inch round cake pan; set aside.
3. Mix flour, baking powder, baking soda & salt in a small bowl; set aside.
4. Use a hand mixer combine the oil and sugar in a large bowl. Add ricotta, tofu, vanilla, lemon juice and zest, mix until smooth. Slowly mix in the flour mixture until just combined.
5. Pour batter into pan and bake for 45-55 min. After a toothpick comes out clean, let cool in the pan for 15 minutes before removing onto a wire rack.
6. Once completely cool, dust with powdered sugar.

The Hoppy Spring Feast is available to pre-order through April 3 and ships to all 50 states and Puerto Rico, or you can order for in-store pick up.

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