Water-based Lemon Cake

 

Total Time50 minsPrep Time10 minsCook Time40 minsDifficultyBeginnerYields1 Serving

 
Ingredients (1 loaf)

 150 g plain flour
 150 g spelt flour
 150 g sugar
 65 ml vegetable oil
 240 ml water
 1 lemon (juice & zest)
 2 tsp baking powder
 1 tsp vanilla extrat
 icing sugar

 

Instructions

1

Preheat the oven to 180°C, grease a loaf tin or cover it with baking paper.

2

In a large bowl whisk together the white flour, whole-wheat flour and baking powder.

3

While mixing add the coconut sugar, the lemon zest and the vanilla extract.

4

Mix together the oil and water. When combined, add them to the dry ingredients and stir until smooth.

5

Pour the batter into the loaf tin and bake it for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

6

Remove the tin from the oven and let it cool down for 10 minutes before removing it from the loaf tin. Cut the loaf in thick slices and serve them sprinkled with icing sugar or topped with jam & cream, peanut butter or your favourite spread.

Tips

If you want to cut off the refined flour opt for whole-wheat flour only.
Alternately, for a gluten-free option, use almond or coconut flour.
Feel free to exchange coconut sugar with brown sugar, maple syrup or your favourite sweetener.
Keep in mind that the one above is the "base recipe",  you can create different version of the water-based cake, for example with coffee (use coffee instead of water), with chocolate (either adding chocolate chips, cocoa powder or melting the dark chocolate in the water), with ginger & cinnamon or many more...

 

Ingredients

 150 g plain flour
 150 g spelt flour
 150 g sugar
 65 ml vegetable oil
 240 ml water
 1 lemon (juice & zest)
 2 tsp baking powder
 1 tsp vanilla extrat
 icing sugar

Directions

1

Preheat the oven to 180°C, grease a loaf tin or cover it with baking paper.

2

In a large bowl whisk together the white flour, whole-wheat flour and baking powder.

3

While mixing add the coconut sugar, the lemon zest and the vanilla extract.

4

Mix together the oil and water. When combined, add them to the dry ingredients and stir until smooth.

5

Pour the batter into the loaf tin and bake it for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

6

Remove the tin from the oven and let it cool down for 10 minutes before removing it from the loaf tin. Cut the loaf in thick slices and serve them sprinkled with icing sugar or topped with jam & cream, peanut butter or your favourite spread.

Water-based Lemon Cake

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