Bake the World a Better Place: Vegan Meyer Lemon Cake

What could be better than seeing the look of pure joy on someone’s face when you bake them an awesome, beautiful, delectable Meyer lemon cake? Well, the fact that it took you only about 35 minutes start-to-finish makes it better. And for me, what makes the moment even sweeter is when I get to serve this yummy cake to a die-hard carnivore, knowing that in just moments when they’re moaning with joy, I get to see their jaws drop when I tell them that this cake is vegan…and healthy, and good for the environment, and good for animals!

That’s right, this moist, delicious, lemony heaven-cake has no animal products at all.  And since it uses olive oil to make it moist (which has a host of benefits, from helping to prevent strokes and heart disease to protecting cells from damage), and agave nectar as a sweetener (which means your blood sugar level won’t spike), it’s a healthy dessert. Without traditional animal-based cake ingredients, like eggs, milk and butter, it saves some chickens and cows while also being better for the environment.

So bake the world a better and happier place by making this easy, super yummy crowd-pleaser that will make both carnivores and vegans smile. Happy holidays!

– Cimeron

Cimeron’s Vegan Meyer Lemon Cake
From pantry to table: about 35 minutes
Serves: 8

2 cups whole wheat pastry flour *
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup extra virgin olive oil
3/4 cup agave nectar
3/4 cup water
1/4 cup Meyer lemon juice
Zest of one Meyer lemon
2 tsp vanilla extract

Mixed berries to serve on top

* I like baking with whole wheat pastry flour since it makes desserts lighter and fluffier. I get mine at Whole Foods, but you can find it at most high-end grocery stores or health food stores.

Preheat oven to 350. Spray a Bundt pan lightly with oil.  In a small bowl, mix together the flour, salt, baking powder and baking soda. In a large bowl, blend the olive oil, agave nectar, water, lemon juice, zest and vanilla extract. Mix the dry ingredients into the wet ingredients and blend just until the lumps are gone. Pour into your Bundt pan and bake for 30 minutes or until a toothpick comes out clean. Cool the cake, invert, dust with powdered sugar and serve with fresh mixed berries or a simple compote. (To make a compote, toss the berries in a bowl with a generous squeeze of lemon juice, a pinch of salt and agave nectar to taste – let sit for 15-30 minutes to allow the berries soften and release some juices).

This cake is definitely best when served on the same day it’s baked. Be sure to ziplock and refrigerate the leftovers to keep it moist. Enjoy!

How is it possible that my pencil-thin Meyer lemon tree produced approximately 8000 lemons this year? And how is it still upright?!