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. 😉
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
- Start off by preheating your oven to 200 degrees Celsius.
- Now mix all of your (cake’s) dry ingredients (except the walnuts) in a large mixing bowl until they’re well combined.
- 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.
- Grease your spring pan with the coconut oil.
- 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.
- Allow the cake to cool off for 20 minutes before you release the spring pan.
- 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.
Text, recipe and photos: Celina