Before yesterday, I had never in my life gotten a car wash. True fact. It was something someone always did for me in high school, and then when I was in college, I rarely drove because that’s just not something that happens at NYU. I actually used to chuckle when people asked me if I had a car “out there.” I’d be like HECK NO and I don’t want one.
I’ve just never been a fan of driving, nor have I ever been particularly good at it. Some people enjoy it; it not my piece of cake. Cake is my piece of cake, thank you very much.
Back to the carwash. So, I finally get my car washed for the first time EVER at the ripe age of 24 and feel super adult and whatnot, and manage to somehow almost die and get my car totaled in the process. During a carwash. I kid you not. It was a highly stressful two minutes full of James-Bond worthy car-escape-ism, fast running, dramatic yelling of “STOP IT’S AN EMERGENCY” and returning to my car and saving my cute little car’s butt just in the nic’o time. It was a stressful two minutes, to say the least.
Anyways I decided to listen to “Shake it Off” like a basic bitch, go to Target to walk around, space out and calm down. I even treated myself to an iced coffee with soy milk, just to prove how basic I could be, in case anyone had doubts. I proceeded to realize it was beautiful out, and took my dog to froyo. Any time life feels a bit off, I look at my dog and feel like life is going to be okay because she’s so damn cute.
The nice weather had sunny vibes had me craving spring. The stress of the day had me craving sugar. I wanted something fresh and light. I wanted an old favorite, Lemon Olive Oil Coconut Cake. This was the cake I made for my sister’s bridal shower. *excuses self for nostalgic moment/sigh* She digs it. So do I. Somehow it’s still one of my most “viewed” recipes according to stats. Probably because it’s darn tasty.
Lately I’ve been on such a kick of making new things that I haven’t made this old favorite in quite some time. But yesterday felt like the day. And so, I revisited my old recipe, revamped it a bit, and veganized it, which was super easy to do because the only thing that needed changing was nixing/replacing the eggs. It’s as light, luscious, fluffy and lemony as ever, and a seriously good recipe to place in your arsenal for crowd-pleasing entertainment, especially in the spring and summer months.
I made this cake two ways yesterday, to make sure I gave you guys the best vegan-ized recipe possible. My result was that both cakes were delicious. And then I had two cakes. Because kitchen experiments are my piece of cake. And for those of you love driving, I’ll leave that to you, and stick to cookies. Peace out gurlscouts. Happy Spring/Easter/Passover, etc. 😎
Prep Time: 30 minutes
Bake Time: 30-40 minutes
makes 2 9″-inch round cakes, 2 9×9″-inch square cakess, or one 9×13″ sheet cake
- 1 1/3 cups olive oil
- 2 cups granulated sugar
- 1 1/2 cups coconut milk or almond milk, unsweetened (can use ‘lite’ canned coconut milk, or out of a fat-free out of a carton, like the kind you put in cereal. both work!)
- 1 1/2 teaspoons cider (or any) vinegar
- zest of 2 large lemons (about 3-4 tablespoons)
- juice of 2 large lemons (1/4-1/2 cup)
- *note, you can make this as lemony or as plain as you desire, by increasing or decreasing lemon juice and zest within given ranges
- 2 cups all purpose flour
- could also sub 1 cup cake flour & 1 cup all-purpose flour
- gluten-free: use 2 cups gluten-free flour blend, or oat flour with varied results
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cup shredded coconut
- whipped cream, powdered sugar, and/or fresh berries for serving (optional)
1. Preheat oven to 350 F. In a small bowl or measuring up combine almond/coconut milk and vinegar. Allow to sit, at least 10 minutes.
2. Meanwhile, in a large bowl, combine olive oil and sugar and whisk together. Zest lemons and place zest aside. Juice lemons and place juice aside n another small bowl.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine. Add lemon zest and whisk again.
4. Add half flour mixture to olive oil and sugar mixture, and fold gently with spatula. Add half non-dairy milk and vinegar mixture. Repeat with remaining half of flour mixture and remaining half of non-dairy milk mixture. Pour into 2 9″-inch round pans, 2 9×9″-inch square pans, or one 9×13″ pan.
5. Bake for 25-35 minutes until lightly golden, fragrant, and/or cake begins to pull away from sides of pan, and a toothpick inserted in the center of the pan comes out clean upon removal.
6. Serve with powdered sugar, whipped cream, and/or fresh berries.
Adapted from my original Lemon Olive Oil Coconut Cake, circa July 2013.