Ingredients

• Egg replacer for 2 eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water, or 1 tablespoon Ener-G egg replacer mixed with 4 tablespoons water)
• 3/4 cup (or less) brown sugar
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 3/4 cup oat, almond, or nonfat soy milk
• 1/2 cup applesauce
• 2 teaspoons vanilla extract
• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1 lemon half
• Granulated sugar

1. Preheat oven to 350 degrees.

2. Mix egg replacer and water in a large bowl. Add brown sugar, 2 tablespoons of lemon juice, lemon zest, milk, applesauce, and vanilla and stir well.

3. Mix flour and baking powder in a small bowl, then add to liquid and mix well.

4. Spoon into an 8-inch square baking pan and bake for 40 minutes, or until a toothpick inserted in center comes out clean.

5. Cool a little. Squeeze the juice from half a lemon (or more, if you like) over cake and sprinkle with granulated sugar.