I call this every day cake because shamefully so my family and I have eaten this cake every day this week. Thank goodness it’s vegan, gluten free, dairy free and refined sugar free. I’ve literally made this three times at the request of both Alex and Nova. The first time I created this cake was to fill a void for a treat when skipping all things sugar (including fruit) in an effort to cure what I believe was a minor yeast infection.
Luckily water, dark leafy greens and probiotics got me back on track to a more alkaline and balanced state of being. I’ll admit avoiding fruit was the hardest part of going sugar free but it certainly had it’s rewards. I learned so much about myself and the dependency I have upon sweet foods. I missed my morning banana and truly felt sad without a sweet nibble. Once I recognized the link with sugar and my emotions I realized this was much bigger than the yeast infection. I was breaking an addiction, rewriting a new story about myself and healing my body before things got to out of control. In the midst of the discomfort I found a deep sense of gratitude for health and the lessons my body and choices were teaching me.
This cake like all of the things I make can be made in a variety of ways from sugar free to coconut oil based and even by playing around with other citrus, nuts, seeds or herbs added. The second experiment making this cake was with coconut oil and coconut nectar and my third time making it (today) I used 1/4 cup of maple syrup and the first meyer lemon from my garden. All three versions were devoured in one day of making them but I’m going to share with you today’s recipe since it’s appealing to all and you can modify it to be entirely sugar free if you’d like.
If you do opt for sugar free I recommend adding 2 tbsp maple extract and 1 tbsp almond extract for flavor enhancement.
2 cups gluten free all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1/2 cup extra virgin olive oil
3/4 cup rice milk, almond milk or water
2 tbsp lemon flavor
1 tsp vanilla extract
1 tbsp almond extract
1/4 cup maple syrup
1/4 cup meyer lemon juice (regular lemon will work here)
Zest from 1 meyer lemon (regular lemon will work here)
Preheat oven to 350
In a large mixing bowl whisk together dry ingredients.
In a medium mixing bowl mix together wet ingredients.
Combine wet ingredients with dry ingredients and whisk just until everything is mixed together.
Lighlty grease a 6-8 inch round cake pan and pour batter into pan. Spread evenly and place in preheated oven.
Bake for 35-40 minutes or until toothpick is inserted and comes out clean.
Top with coconut whipped cream and raspberries. This cake is also delicious at breakfast with yogurt and berries.
This recipe is adapted and inspired from Chloe’s Vegan Desserts Cookbook.
He couldn’t wait! I like to think that he was demonstrating the moistness of this recipe for you all.