lemon-lime-coconut cake2

Syrupless Lemon-Lime-Coconut Syrup Cake

Yep, you heard me, a syrup cake without syrup. Confused? I don’t blame you, but I don’t know how else to describe it. This cake is sticky, dense in a good way and bursting with citrus juice and zest. The bonus: all this without all that extra sugar, and perfectly sweet.

Naturally, this cake was a total accident, caused by momentary dyslexia, when I weighed out 150g of coconut oil instead of 105g. By far the best baking accident I have ever had, the result was much better than the fluffy cake I intended to make (although that is delicious also). Seriously, this is delicious, I am totally in love.

Given the ridiculously freezing temperatures in Melbourne this week, do you really need any more of a reason to turn on your oven?

This is just the perfect thing with a cup of tea.

Ingredients

200g sifted SR flour

3/4 cup caster sugar

1tsp baking powder

2/3 cup desicated coconut

150g coconut oil, melted (I used refined. If you use virgin, make sure it’s a brand that doesn’t have that slightly funky taste)

150ml chickpea aquafaba

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

Finely grated zest of 1 lime

Finely grated zest of 1 lemon

Handful coconut flakes

Method

1. Preheat the oven to 180C (160C fan forced) and grease and line a square baking tin, leaving enough baking paper to hang over the edges of the tin

2. Sift the flour and baking powder together.

3. Put the aquafaba into the bowl of a stand mixture fitted with the whisk attachment, and whisk until frothy. Add the lemon and lime juice and whisk again on high for 30 seconds.

4. Add all remaining ingredients to the bowl and whisk on medium until thoroughly combined, around 2 minutes.

5. Spread evenly into the cake tin and bake 30 minutes (it should be just about cooked by now, if not, leave it a little longer). Sprinkle the top of the cake with the coconut flakes and bake another 10 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin 15 minutes before transferring to a wire rack to cool completely (I cool it on the baking paper). In hot weather, this is best stored in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *