I. LOVE. THIS. CAKE.
Sorry to come on so strong there, but this cake is everything you want and need from a cuppa tea cake. IT. IS. SO. FLUFFY.
Light as air, full of tang from the buckets of lemon zest added and very easy to eat. Just as easy to eat, it’s even easier to make. No heavy machinery required here; a bowl and spoon and you’re good to go. It also happens to be vegan which is always handy to have up your sleeve as a recipe for any vegan friends and families. I wouldn’t even bother telling people it is vegan (we’ve all got that one relative that baulks at the idea of something not containing animal products don’t we?) and simply tell them it’s a glorious cake.
It’s also wildly customisable too. Today I added frozen raspberries but I’ve done a blueberries version, a mangoes and coconut flake version and even a dairy-free chocolate chip version. Whatever you choose to add to it (or simply keep it plain) I always have it with some sort of yoghurt. Keeping it vegan you can obviously use coconut yoghurt with some more fresh fruit on top, or if you aren’t of the vegan persuasion, lightly sweetened greek yoghurt is great too. Also while we’re here, can someone tell me why coconut yoghurt needs to be $8000 for 700ml?! Anyway, to baking.
2 cups plain flour
1 /12 teaspoons of baking powder
1/2 teaspoon baking soda
3/4 cup of caster sugar
large pinch of salt
3/4 cup of light olive oil (please don’t use normal, use a light or extra light olive oil or flavourless vegetable oil if you prefer. When I say light I don’t mean fat content wise I refer to the flavour)
1 1/4 cups of coconut milk (use a good quality brand please as they tend to be thicker)
1 large lemon (or two small) zested and 2 tablespoons of juice
1 teaspoon vanilla extract
Firstly, grease and line a 20cm round cake tin and set the oven to 80 degrees celsius. In a large mixing bowl, sift together the flour, baking powder, soda and salt.
Next add in the caster sugar and combine well.
Next up, grab your lemons and zest.
To this mixture, add your coconut milk.
Then pour in your oil and vanilla extract.
Finally, juice 2 tablespoon worths of lemon juice into your cake batter.
Gently stir until all combined and free of lumps.
Pour this mixture into your prepared cake tin and sprinkle over your chosen toppings. I tend to use frozen fruit as I always have a bag knocking about the freezer and they don’t bleed into the mixture as much when baking. I’m an aesthetics girl.
Bake for 30-35 minutes until beautifully golden and toothpick comes out clean from the cake. You can see I was impatient here with my cake’s many battle scars.
Leave it to sit for a little bit, before turning out onto a cooling rack.
This cake doesn’t have to be completely cooled to enjoy, in fact, I think it’s amazing served slightly warm with lots of cool, cold yoghurt on top (vegan or non).
If you aren’t keen on baking but want to give it a go, this is the perfect cake to start with. Not a lot of mucking around, just chucking things into a bowl, mixing, pouring and patiently waiting.