I remember when I first had this cake. It was near a nursery in a cafe that is surrounded by a beautiful park. This was before I became vegan. I recall noting down the name of the cake mentally as I fell in love with it.
I wanted to have it again if I came across it next time I was out in a cafe. That day never came. It’s been over a decade since that day, and I am yet to see anyone make this cake, vegan or not.
So as I was going through my Pinterest binge to get some inspiration for recipes, I came across a Lumberjack cake that wasn’t vegan, and it brought back those memories. I was on a mission to recreate it and do the flavours and texture proud, but make it vegan and gluten-free.
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Recommended flour for this vegan lumberjack cake
I tested it with a couple of different gluten-free flours to make sure that pretty much any blend that you use would work. The two that I used that had a great outcome were Bob’s Red Mill All-Purpose Gluten-Free Flour and The Source Organic Wheat-Free Plain Flour Mix. So if you can’t get yourself a hold of either of these, find one that has a similar combination of gluten-free flours. This will give you the best results.
This cake is juicier than it looks…trust me!
This cake is moist, sweet, balanced, and has that bit of crunch from the coconut on the top, making it perfect. I may or may not have eaten about half of each of the test cakes, for quality control, of course 😉
I’m addicted. If you love dates and coconut, you’ll love it (at the same time these ingredients do not dominate the flavour). I think that it’s such an underrated type of cake and am glad that I can share this vegan and gluten-free version with you. It will definitely be added to my list of top ten favourite cakes!