Already a fan of her first effort, a month or so ago I bought Chloe Coscarelli’s second cookbook, Chloe’s Vegan Desserts. I’d yet to make anything from it so decided Matt’s birthday dinner would be an ideal time to pop that particular cherry.
But what cake to make? Neither of us are fans of chocolate cake (we’re weird, I know), Matt isn’t big on icing (he’s weirder) and I’m always drawn to fruity cakes. After surprisingly little deliberation with myself, I decided on the Lemon Olive Oil Cake, as it was chocolate-free, icing-free and fruit-based. Tick, tick and tick!
As I was already making my famous vegetarian lasagne for dinner and we were going to be opening the limoncello that I bought in Tuscany, it also topped off our Italian feast perfectly.
I only made a few minor changes to the recipe; for the benefit of Matt’s gluten-intolerant housemate, I subbed the regular flour and baking powder for gluten-free versions (plus added one teaspoon of xanthan gum because apparently that’s what you do) and for the benefit of my wallet, I subbed the maple syrup for agave nectar (the maple syrup in the supermarket was extortionate! Maybe prices were raised for Canada Day today? Sneaky.).
When I’d made the cake mix, I was worried I’d done something wrong as it was really fluffy and airy – almost mousse-like, as opposed to regular, thick cake mix. However, I think it’s meant to be like this as the cake turned out excellently, if I do say so myself. It was moist, super-fluffy and had just a light lemony flavour that was delicious with fresh berries.
I’d never made a gluten-free cake before and was worried it may be a little stodgy or dry but it was neither of those things. Success!
The recipe for the cake is on Chloe’s website if you want to try it out. I highly recommend that you do.
I’m dying to try out more of Chloe’s recipes as they all look amazing. Plus, not to gloat or anything (read: totally gloating), she’s now re-tweeted me twice on Twitter so, naturally, I’m a massive fan.