Cakes are usually made for celebration, of course, but that doesn't mean they should be relegated to celebration only. And this glowing lemon cake is just the right kind for a picnic that doesn't need a special occasion.
"Oil-based, egg-free cakes are a dream – no creaming of sugar and butter, no beating of eggs or no electrical mixing required", writes Alexandra Daum in her new vegetarian cookbook "Occasionally Eggs". "This cake has a nice lemon flavor and is easy to put together despite the glamor of the finished cake." This glamor comes mostly from edible flowers like purple flowers, elderflower and pansy flowers.
This recipe also makes smart swaps for traditional ingredients. Spelled flour replaces classic all-purpose flour, coconut sugar replaces refined sugar, olive oil replaces eggs and old milk and coconut cream are used instead of dairy products. Together, this means that the end product is vegan and free from refined sugar. "Coconut sugar has a lower glycemic index (GI) than cane sugar or even maple sugar," Victoria Albina, N.P., MPH, told mindbodygreen. "Foods with a lower GI are absorbed more slowly, reducing the harmful insulin spike."
This recipe is a perfect example of how these small changes to favorite dishes – including desserts – can get a little better for you. This delicious lemon treat is also the ideal simple layer cake that you can whip up at any time.