(for a 22-24 cm diameter tray)
1 1/2 cup plant-based milk
1/2 cup sunflower oil
1/4 cup freshly squeezed orange juice
1 1/2 cup sugar
the zest of 1 orange and 1 lemon
1 1/2 tsp baking powder
1 tsp baking soda
1/2 cup of dry shredded coconut
2 1/2 cups all purpose flour
1/2 cup walnuts or dried fruit finely chopped
1 / 2-1 cup coconut flour or powdered sugar
1. Put in a bowl the sugar, the milk and the oil and mix with a hand mixer for a few minutes until the sugar is dissolved. Add the juice and zest, baking powder and soda and mix until they are fully incorporated.
2. Sift the flour and pour it into the mixture gradually, mixing continuously at low speed until fully incorporated.
3. Add the coconut and walnuts or fruits and mix lightly with a spoon or spatula.
4. Pour the mixture into a greased and floured baking tray. Roll a coin (or a dry bean) to a baking sheet or foil and immerse it in the dough. Bake in a preheated oven at 175 ° C for about 50-55 minutes or until it is golden brown. Allow to cool, remove from the cake pan, sprinkle with powdered sugar or coconut flour.
This is a recreation from one of ‘Vegan in Athens’ recipes.
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