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Easy Lemon Blossoms: Gluten Free, Vegan

5:26 PM



Saturdays are pure love for so many reasons. It's the only day of the week for which I have very vivid, sensory childhood memories—the woodsy smell of my dad's sweatshirts, kept in the bottom drawer of his dresser; the taste of turkey sandwiches with crisp lettuce on potato bread; the feel of the blue shag rug in my parents' bedroom, soft as my hands ran back and forth across it, listening to my dad practice the flute.

These days, Saturdays are different but still magical. Tanya works, of course—Sunday is our day together—but Rupert and I enjoy the quiet. He spends time in the sun, sleeping on his window bench in the studio with his toenails pressed against the glass, while I clean or write or sew or photograph (or pretend to be productive while watching three hours of House of Cards...). 

Today is no different—Rupert is on the floor in a square of sunshine destroying the stuffed penguin he's had for about five whole minutes, while I'm blogging with the full intent of turning on House of Cards when I finish. My family gathered for brunch this morning to celebrate my sister's new job, and friends are coming over tonight to celebrate a promotion with a fierce game of Cards Against Humanity. It's sunny and warm enough to have the front door open; birds are chirping and I made friends with a squirrel. Today, my friends, is a very great day.




We'll be eating these lemon blossoms with friends tonight because they're one of our greatest crowd pleasers: moist, light-but-rich, melt-in-your-mouth goodness. They're incredibly simple (only four ingredients, people!) and quick to make, plus they're inexpensive and perfect for a group. And yes, we absolutely adapted this recipe from Paula Deen but hey, it's vegan and therefore better for you, right?!




Prep Time: 10 minutes
Bake Time: 12 minutes
yields about 5 dozen

Ingredients:

Cake—

18 1/2 oz. yellow cake mix (we use Bob's Red Mill GF Vanilla Cake Mix because it's one of the only ones large enough!
3 1/2 oz. instant lemon pudding mix
1/4 cup ground chia seeds soaked in 3/4 cup warm water for 5 minutes (or 4 eggs)
3/4 cup canola oil

Glaze—

4 cups confectioners' sugar
1/3 cup fresh lemon juice (not the kind you keep in the fridge—fresh-squeezed is less concentrated!)
1 lemon, zested
3 tbsp. canola oil
3 tbsp. water

preheat your oven to 350˚F

1. Make Your Batter
With your electric mixer, blend your cake mix, lemon pudding, egg whites and canola oil until smooth. Spray your mini muffin tins with non-stick cooking spray, then fill each a little over 1/2 full.

2. Bake And Cool
Bake your cakes in a 350˚F oven for 12 minutes, then turn them out onto a tea towel or gently transfer them onto a wire rack to cool. Place a piece of parchment or waxed paper on the counter underneath the wire rack to prevent your glaze from making a mess.

3. Glaze
Sift your powdered sugar into a mixing bowl, then add your lemon juice, lemon zest, oil and water. Whisk it or stir it with a spoon until it's smooth. While the cakes are still warm, gently hold them by the bottom and dip the tops into the glaze. Place them back onto the wire rack, allowing the glaze to run down the sides and drip onto the paper below. Allow them to set for about an hour before you serve!



There you go—so easy, and so delicious that they may just be our best recipe ever. Let us know what you think!




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