plant-based LEMON CAKE
🌱🍋 When life gives you lemons, bake Grandma Sita’s plant-based lemon cake. Freshly grated lemon zest is the true essence of lemon flavor in this cake, Grandma Sita often add a bunch of chopped fresh rosemary picked from her garden. Light, tasty, and so lemony is a all time classic!
😋🍰 This lemon cake made from the basic ingredients you always have in your kitchen, is one of the easiest Grandma Sita’s plant-based cakes that it doesn’t need frosting. Just grab a lemon – and ready, set, bake!
- INGREDIENTS
DRY
1 lemon zest
1 and 1/2 cups all-purpose flour
1/3 cup unrefined cane sugar
4 tsp baking powder
2 tsp baking soda
A pinch of salt
1/2 cup fresh rosemary, chopped (optional)
WET
1/2 cup oat drink (any non-dairy milk)
1/4 cup berry jam (any fruit jam)
3 tablespoons veggie oil (any neutral flavored)
- METHOD
1. Preheat the oven to 180 º C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.
2. Combine dry ingredients in a bowl: lemon zest, flour, baking powder, baking soda, unrefined cane sugar, and a pinch of salt until well mixed. Add chopped fresh rosemary (optional). Mix it well with a wooden spoon.
3. Combine wet ingredients in a bowl: fruit jam, veggie oil, and oat drink until well mixed.
4. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
5. Pour the mix into the bread pan. Bake it for around 40 minutes or until browned. Don’t open the oven, you can always leave the cake in the oven for a few more minutes.
6. Remove the bread pan from the oven. Leave to cool for a while. Carefully, peel off the paper and cool a bit on a wire rack.
7. Serve a piece of cake and bon appetite!
👵💛 Grandma Sita’s tip:
*You can freeze peels and zest from lemons, or simply put the whole citrus fruit in a freezer-safe container, remove as much air as possible, and freeze for up to 6 months.
*Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It’s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
*If some pieces of cake are left, no problem, they can be frozen. They usually last up to a couple weeks and stay really fresh and moist. Wrap each cake slice in freezer paper or put slices together in a freezer container. Transfer slices of cake from the freezer to the refrigerator a day ahead of serving, although cake generally thaws within 8 hours if you are pressed for time.
*Whole lemons are best kept in the fridge submerged in a water bowl, at room temperature lemons like any fruit, will start to go bad quicker. You can also freeze lemons, put the whole citrus fruit in a freezer-safe container, remove as much air as possible, and freeze for up to 6 months.
📱🛍️ Plant-based lemon cake made with lemons surplus in a Surprise Pack from a local grocery store provided by TooGoodToGo, the 1 anti-food waste mobile application. Fighting food waste together!
♻️🌎 Let’s unite to raise awareness of this global crisis and make small but significant changes at home in how we care for our food. So what if you could do one thing to reduce food waste in your kitchen? All of us can act at home by making plant-based cakes when life gives you lemons. 😉