Lavender / Lemon / Olive Oil Breakfast Cake (Vegan)




Cool news!!!

I have two pieces in the latest issue of Chickpea Magazine! Chickpea Mag is a vegan quarterly journal with the loveliest design by Cara Livermore. I'm super stoked and proud to be a contributor alongside the other talented Chickpea writers, illustrators, and photographers!


One of my articles tells a little story about how I discovered veganism and how it pulled me up and out of a scary and unhealthy eating disorder situation. I was feeling OK while writing the draft as a submission, but was anything but calm when Cara wrote me back saying she loved my story and wanted to feature it in her upcoming issue. I was in happy-tears to learn that my writing would be published in print. Happy tears were followed by a river of nerve-tears at the thought that everyone with their hands on a published magazine would know a little secret about me. Maybe one day I'll have the courage to write about it to you all on this site, but for now, if you want to read about how I fell in love with vegetables and cooking, then I encourage you to purchase the instant digital download or pre-order the print magazine





I woke up way too early on a Saturday morning, did my workout, and hit up Trader Joe's for a mini grocery haul. I must've arrived back at my apartment around 9 a.m. With the whole day ahead, I put my leftover runner's adrenaline to good use and baked a pretty cake decorated with fresh lemons, blackberries, and wildflowers.

I made some small adjustments to a lemon olive oil cake recipe by Meggan Hill of Culinary Hill and baked it into a small and tall, round 6" cake. This cake would be amazing cut and filled with a good layer of this delicious vegan lemon curd by Minimalist Baker or this blackberry chia seed jam by Two Peas & Their Pod (or both).


Since the cake itself isn't too entirely sweet (and also because I did eat it for breakfast that day), I'm calling it a breakfast cake. This wasn't my healthiest post-workout meal decision, but sometimes we all need a slice of cake to accompany our morning coffee — no matter the day, no matter the time.


This cake has a balanced combination of lavender, lemon, and olive oil. It is sweet like cake should be, but it has a pleasant slight savory quality to it. It's decorated with a dusting of powdered sugar, thin lemon slices, fresh blackberries, rosemary, lavender stems, and some wildflowers — because why not go all out when you're baking a cake for breakfast on a Saturday morning?



Since the beginning of 2017, I've been dedicated to making playlists specific to each post on A Little Baker. Here are some of my favorite song discoveries so far this month. Please have a listen and dance a little in your kitchen!



Lemon / Lemon / Olive Oil Breakfast Cake 
Adapted from: culinaryhill

Ingredients:
- 1 cup unsweetened almond milk 
- 2 lemons, zest & juice 
- 3/4 cup cane sugar
- 1/3 cup olive oil 
- 1 teaspoon pure vanilla extract 
- 2 cups all purpose flour 
- 1 teaspoon baking soda 
- 1/2 teaspoon salt 
- 1 tablespoon lavender buds, crushed using mortar & pestle
- 1/4 cup powdered sugar
- blackberries (optional)
- lemon slices (optional)

Method:
  1. Preheat oven to 350 degrees. Grease and line one 6" cake pan with parchment paper*. 
  2. In a small glass measuring cup, whisk the almond milk, lemon zest, and lemon juice together. Set aside for at least 5 minutes. 
  3. In the bowl of an electric mixer, beat the sugar, olive oil, and vanilla on medium speed for 2 minutes.
  4. Sift the flour and baking soda into a separate bowl. Stir in salt and lavender buds.
  5. Add the flour and milk mixture alternatively beginning and ending with the dry ingredients. 
  6. Pour batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick in the middle comes out clean.
  7. Remove cake from pan and let cool completely on a wire rack. Once cooled, dust with powdered sugar and decorate with blackberries, lemon slices, and fresh herbs. 
*Tips:
- If you don't have a 6" cake pan, feel free to bake the cake in an 8" or 9" cake pan. Keep in mind that the baking times will shorten  to 25-30 minutes if you choose to do so.
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Maira Gall