Surprisingly fluffy, this cake was quick to whip up – I did it in 10 minutes after a quick search on the Internet and in between hunting around for some flexible tubing (don’t ask) – and it uses just about everything I had in my pantry. The original recipe called for vegetable oil but I decided to use the organic sunflower oil. It has a certain flavour of its own. Either that or it has gone rancid on me without me knowing. Hahaha.
Still, it makes for a good cake, especially when drizzled…or rather swimming in plenty of lemon glaze. I love the moist fluffy inside with the crunch on the skin, sides and tops. On hindsight, thirty minutes at 200°C is too much. I’d probably bake it for 20-25 minutes instead.
I also added some dessicated coconut to cut back on the flavour of the oil. There is something about eggs that makes baked goods taste ultra rich and yummy. Without it, baked desserts are definitely not the same but you can get a little bit more flavour by adding in things like nuts and dried fruit. If I do make this again, I’ll be adding coconut directly into the batter and spread it around instead of just the top portion.
Lemon-Coconut Vegan Cake
From The Ethical Chef’s Vegan Lemon Cake recipe here
275 gms self-raising flour
100 gms brown sugar
60 gms castor sugar
100 ml vegetable oil (I used sunflower oil)
170 ml cold water
1 tsp baking powder
Zest and juice from 1 lemon
A handful of dessicated coconut
- Preheat the oven at 200°C and prepare a loaf pan.
- Put flour, baking powder, sugar and zest into a bowl and mix well before adding the oil, juice and the water.
- Mix thoroughly by hand – there is no need for an electric mixer – to make sure all is combined well.
- Pour into a lined cake tin and bake for 30 minutes until fully cooked. For an added tang, drizzle the top of the cake (once it has cooled) with a simple lemon glaze made with lemon juice and caster sugar.