6-8 servings

Egg replacer for 2 eggs (2 Tbsp flazseed meal mixed with 6 Tbsp water, or 1 Tbsp Ener-G egg replacer mixed with 4 Tbsp water)
3/4 cup (or less) brown sugar
zest of 1 lemon
3/4 cup oat, almond, or nonfat soy milk
1/2 cup applesauce
2 tsp vanilla extract
1 1/2 cups whole-wheat flour
1 tsp baking soda
1 lemon half
granulated sugar

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix egg replacer and water in large bowl. Add brown sugar, 2 Tbsp 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 quare 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) and sprinkle with granulated sugar.