3/4 cup non-dairy milk
1 tsp lemon juice
1/3 cup vegetable oil
3/4 cup sugar
2 egg replacers
1 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cup + 2 tbsp cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350°F.
In a small bowl or cup, combine the non-dairy milk and lemon juice and set aside.
In a large bowl, beat together the vegetable oil, sugar, egg replacers, and vanilla and almond extracts. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.
Pour the batter into a 9-inch cake pan and bake for 35-40 minutes. Allow the cake to cool, then cover with lemon glaze:
1 cup powdered sugar
2 tbsp + 2 tsp fresh lemon juice
3/4 tsp lemon zest
1/2 tsp tangerine, lime, or lemon zest
Sift the powdered sugar into a medium bowl and add the lemon zest. Whisk in the lemon juice until the mixture is smooth. Spoon the glaze in a thin layer over the cake.
