Lemon Ricotta "Breakfast" Cake

While this cake is still very much a dessert, it is absolutely delicious to have with coffee or tea, and is not an overly sweet cake.

Ingredients:

-1/2 cup vegan butter

-1 1/2 cups sugar

-15 oz - approx 1 1/2 cups ricotta (recipe here or purchase a vegan one)

-9 tbsp. Aquafaba (or sub with 2 flax eggs or 1/2 cup plain vegan yogurt)

-1 tsp. Vanilla

-1 lemon zested

-1/4 cup Lemon juice

-1/4 tsp. Salt

-2 tsp. Baking powder

-1 1/2 cups flour (00 is best, but AP works too)

Method:

Preheat oven to 350 degrees F.

Sift all dry ingredients into a bowl and set aside.

In another bowl, beat the butter and sugar until light and fluffy. Then mix in the ricotta. Add in the aquafaba a little at a time until combined. Then add in vanilla, lemon zest and juice and mix. Once all mixed together, gently mix in your dry ingredients.

Pour mixture into a greased 8 or 9 inch spring form pan and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool, and then dust with some powdered sugar.