I knew you were coming so I baked a cake. Wasn’t that nice of me? I don’t think that’s how the song goes, but as I write this post, I can’t get it out of my mind. All I can think about is that song… and cake. And how I wish the leftovers of this one were still around.
Lemon cake is one of my favorite things (surprise, surprise). I’m usually too lazy to make cake and frosting, but I’ve been obsessed with coconut cream. This time I added a few drops of lemon oil into it, and I just have to tell you… it really, well, took the cake.
I also posted this yesterday on Style Me Pretty Living.
- 1 cup white flour
- 1 cup spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 3/4 cup sugar
- 1/2 cup coconut oil, melted
- juice and zest of one lemon (equalling 1/4 cup juice)
- 1 teaspoon lemon oil
- 1 teaspoon vanilla
- 1 cup blackberries
- 1 teaspoon sugar
- pinch of salt
- this recipe plus a few drops of lemon oil
- Preheat oven to 350 and grease a 6" round cake pan or equivalent.
- In a medium bowl, sift together all dry ingredients except for the sugar.
- In another bowl, whisk together the almond milk, sugar, coconut oil, lemon juice, lemon zest, lemon oil and vanilla. Gradually add in your dry ingredients, whisking together each addition.
- Pour the batter into your baking pan and bake for 25-30 minutes or until a toothpick comes out nearly clean.
- While the cake cools, mix together the blackberries, sugar, and a pinch of salt. Using your hands or a fork, gently mash some of the berries. Set aside.
- Once the cake is cool, frost & top with the blackberries.
Note: This cake is on the crumbly side since it has no egg. For best cohesion, let it cool completely before digging in.
This cake is best served same-day otherwise the coconut cream melts (at room temp). If you intend to keep it longer, make smaller cakes, store the frosting separately in the fridge and frost as you're ready to eat.