Vegan Holy Cake!

With coconut sugar, ginger, cinnamon and lemon zest.

I learnt this recipe from my dear friend Francesca and I have made so many versions of it. I like Holy cake because you can use your creativity by changing the ingredients and it always comes out good.
It is a great cake for breakfast or snack for the whole family and it is a very simple and healthy recipe. I recommend to use organic ingredients.

Base ingredients:

-5 cups of flour of any kind, you could also mix different varieties.
-2 cups of brown sugar (Coconut, cane...).
-1+1/4 cups of sunflower, extra-virgin olive oil or coconut oil...
-2 cups of a cold liquid (water, juice, vegetable milk,...).
-2 teaspoon of soda bicarbonate.
-A pinch of salt.

Optional ingredients:

-Grated lemon zest.
-Chocolate.
-Cinnamon.
-Ginger.
-Turmeric.
-Apple.
-Grated carrot.
-Grated courgettes.
-Nuts.
-Coconut flakes.
-Orange/lemon juice.
-Etc., etc., etc...

Process:

Preheat the oven 200ºC

Lets start by combining all the dry ingredients in a bowl (including any optional ingredient of your choice), except for the soda bicarbonate. Stir.
Add the oil and keep stirring until it is well mix.
Add the cold liquid and stir very gently, from the bottom to the top of the bowl.
When everything is well mix, add the soda bicarbonate (right before placing into the oven!) and mix it well. Place in the baking tray and cook 180ºC for 45 mins.
Let it cool down and enjoy!

With beetroot and carob.