Vegan Mofo 2018 Post 26: West African Lime Cake

West African Lime Cake concludes a month of Veganizing Recipes from Africa. I loved that a majority of these finds were already vegan. 

It has been a splendid Vegan Mofo. Thank you everyone for visiting, leaving comments, and trying out shared recipes. I truly appreciate the time spent learning about Africa regions and diverse cuisines and bringing that to AfroVeganChick. Whether recipes succeeded triumphantly or failed profusely, I had wonderful, long moments spent in the kitchen, experimenting and growing as a vegan cook enthusiast.  This is certainly not the end to integrating ancestral food into my contemporary lifestyle.
A huge thank you to the Vegan Mofo team for the avid social media support including this shout out to the "Fish" Balls (thank you, Rosie!). You gals and guys rock!
Since my birthday is next Sunday, a light early celebratory dessert was in order. In West Africa, lime cake is the rage next to sweet fried puff puffs and mandazi. I made a veganized version that is coarse and grainy, less airier than a standard American cake. Similar to cornbread texture, this lime cake will please anyone who has a modest sweet tooth.

West African Lime Cake Ingredients and Preparation

1 1/2 cup semolina flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 cup coconut or olive oil
2 flax eggs (2 tablespoon flaxmeal with 4 tablespoon water)
juice and zest of one lime
2/3 cup dairy free milk

Preheat oven to 350 degrees.
Sift flour, sugar, and baking powder.
Mix in oil, flax egg, lime zest and juice, and dairy free milk.

All mixed together. Pour into a greased baking pan and bake for 30 minutes. 

Cooled lime cake topped with Reddi Whip Almond Whipped Cream and lime slices. 

Perfect end to an amazing Vegan Mofo 2018.