plant-based LEMON CAKE // FOOD RESCUE
🍋 When life gives you lemons, bake Grandma Sita’s plant-based lemon cake. Light, tasty, and so lemony is a springtime classic! Made from the basic ingredients you always have in your kitchen, is one of the easiest Grandma Sita’s plant-based cakes. Just grab a lemon – and ready, set, bake!
♻️🛒 Grandma Sita rescued some lemons from the bin with TooGoodToGo 📱 the #1 anti-food waste app.
- 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.
Our note: well, 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.
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.
Our note: we always sift the flour for muffins and cakes. Sifting helps to combine the flour with any dry ingredients.
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.
Our note: 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!
Our note: this lemon cake is so moist and tasty, that it doesn’t need frosting!
- DID YOU KNOW…
Lemons are best kept in the fridge and remain fresh for a week or more. You can freeze lemons, simply put the whole citrus fruit in a freezer-safe container, remove as much air as possible, and freeze for up to 6 months.