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Happy Monday!
A few days ago I turned 30 (!!!) and I decided to share with you the recipe for one of my all-time favorite desserts: lemon and coconut cake!
If you like lemon and coconut, this cake is for you! I woke up one day with a strong craving for lemon and so I set out to create the best lemon cake I possibly could. I felt like having yoghurt in it, and also coconut for a sweet kick. I adapted an old yoghurt pound cake recipe I had and boy is it good. Not much to say about it except it’s moist (cringe!) and soft, perfect for my breakfasts – did you know that in Italy 99% of us prefer sweet breakfasts? Ok no idea about the realistic percentage but pretty sure it’s legit… I do like avocado on rye bread with evo oil, salt and lemon (+ fresh coriander but I never remember to get it in time), it keeps me fuller for longer but I have a massive sweet tooth and as soon as I wake up I just need to have something sweet! Always plant-based, healthy and homemade when I can, of course 😉 😛 But always sweet!
What’s your favorite type of breakfast? I’m curious! Please let me know in the comments if you’d like, I’d love to know. Happy start of the week everyone!
P.s. please don’t forget the poppy seeds, like I did!!!!!!
LEMON AND COCONUT CAKE WITH CASHEW FROSTING {vegan}
by Marta Giaccone
Recipe
yields one cake
prep time: 10 mins, cooking time: 35 mins, total time: 45 mins + 1 hr soaking
Cake
1 + ½ cup / 200 gr flour (I used 125 gr whole spelt + 75 gr AP)
½ cup / 60 gr corn starch (or equal amount flour)
1 tsp baking powder
1 tsp baking soda
pinch salt
seeds from 1 vanilla bean or 1 tsp paste/extract
¾ cup / 185 ml plant-based milk
½ cup / 125 ml plant-based yoghurt
1/3 cup / 80 ml maple syrup (or other liquid sweetener)
3 tbsp / 45 ml cocoa butter, melted (or other oil)
zest of 2 lemons
juice of 1 + ½ lemon
2 tbsp poppy seeds
1 cup / 60 gr coconut chips (or equal amount grated coconut or flour)
Method
- Dry toast coconut chips in a small skillet over low heat until slightly golden, stirring frequently to prevent from burning. If using grated coconut or flour, I’d suggest using as is to prevent from burning or toast for a very short time stirring continuously.
- Preheat oven to 375°F/180°C.
- Sift and add all dry ingredients (flour through vanilla + lemon zest) to a large bowl and mix well. Combine all liquid ingredients into another bowl, mix to combine, then add to dry ingredients and mix well.
- Fold in about ¾ of the coconut chips, roughly chopped (or the flour). Save the rest for decorating.
- Pour batter into a pound cake pan and bake for 35-40 mins or until a toothpick inserted in the center comes out clean. Transfer to a rack, let cool for 15 mins, then remove from the pan and let cool before frosting (see recipe below).
Frosting
1 cup / 150 gr raw cashews, soaked in hot water for 1 hr
½ cup / 125 ml vegetable milk
1 tbsp maple syrup (or other liquid sweetener)
1 tbsp / 15 ml coconut oil, melted
2 tbsp / 30 ml cocoa butter, melted (or more coconut oil)
juice of ½ a lemon
vanilla, to taste
pinch salt
Method
- Drain and rinse cashews.
- Blend all ingredients until you have a smooth cream. Use as is or let sit in the fridge for a few hours as it will firm up. Top with the remaining toasted coconut chips. If using coconut flour, you may fold it in.
- Store cake in the fridge in an airtight container for up to about 4-5 days (after 7 days it got moldy!!)
