Lemon Walnut Cake

lemon walnut cake

I need to make a confession. I’ve never (successfully) baked a cake before. But for some reason, I just felt it this weekend. I felt that this would be the weekend that it would finally happen; I’m gonna do it. And I did. And it turned out amazing! If I can say so myself, haha.

Because I like to add a little crunch to my cakes, I decided to add just a few raw walnuts in there, but you can always feel free to leave them out.
Oh, and I have a nice little secret: I didn’t add a single drop of oil or butter to this batter. So feel free to eat as much of this cake as you want to.
But you know, in moderation. ;-)

Lemon and Walnut cake




3 cups self raising flour
2 cups organic cane sugar
1 tsp baking soda
1 tsp baking powder
2 tsps cinnamon
a pinch of salt
1-2 handfuls raw unsalted walnuts
1 big or 2 small organic lemons (to juice and to use the zest of)
2 cups of oat milk
Coconut oil to grease the cake spring pan


1 cup vegan butter
2 cups vegan powdered sugar
pinch of salt
pinch of lemon zest



  1. Start off by preheating your oven to 200 degrees Celsius.
  2. Now mix all of your (cake’s) dry ingredients (except the walnuts) in a large mixing bowl until they’re well combined.
  3. Now add the milk and beat until there are no clumps left. But beware not to overbeat! You’ll end up with a flat and dense cake. So just combine right up until you see no more leftover dry ingredients.
  4. Grease your spring pan with the coconut oil.
  5. Pour the batter in the pan and pop it in the oven for 40-45 minutes or until it’s golden brown and a knife/tooth pick comes out clean after inserting it in the cake.
  6. Allow the cake to cool off for 20 minutes before you release the spring pan.
  7. Allow the cake to cool off completely if you decide to add frosting. If you’re in too much of a hurry, you’ll end up with a complete liquid frosting-mess.


Beat the vegan butter (which is on room temperature) on low speed until it’s nice & fluffy. Now add your sugar, salt & zest and mix until it’s nicely combined.

xo Celina


Text, recipe and photos: Celina

Bio Celina Liya English