Vegan by accident. The coconut milk works as alchemy in this cake batter. I’ve found this cake eats even better the next day. I ended up with too many recipes for the lemon chapter in my new book, New Kitchen Basics, this one was surplus, but it’s a very good surplus!
250g self raising flour
150g caster sugar, plus more to sprinkle
Big pinch of salt
½ tsp cardamon
200ml full fat coconut milk
100ml vegetable or melted coconut oil
Zest and juice of two lemons
Heat oven to 180C. Prepare a 23cm cake tin with greaseproof paper.
First, mix the dry ingredients together in a large mixing bowl.
Whisk together the milk, oil and lemon juice and zest. Add the wet mixture to the dry and stir ingredients together gently until well combined.
Pour the batter into the prepared tin and sprinkle with a good pinch of sugar. You can add a couple of thin slices of extra lemon to cook on top if you like as decoration? Bake for about 30 - 35 minutes to cook, until a skewer comes clean when inserted in the middle.
Cool for at least 15 minutes in the tin before turning out.