I had a little picnic this past weekend with friends (well, with whatever friends were actually still in the city since everyone is fleeing like birds migrating south in a panic) for a little belated birthday celebration. So naturally, I wanted to bake a little something something.

It’s obviously not easy to carry a normal tiered cake 40 blocks to Central Park, SO I made a little sheet pan cake! This was SO easy to make. You know why? Cause it was pretty much semi-homemade! Yeah, Sandra Lee, step aside. We got a newer, younger, browner and veggier version of you now! Behold, my semi-homemade Lemon Tahini Sheet Pan Cake. Make this for your next picnic, or just to stuff your face in. Cause that’s fun too!

Lemon Tahini Sheet Pan Cake:

• Cake is based on my Orange Almond Tahini Loaf Cake Recipe
• Substitute unsweetened coconut milk for the 2/3 cup orange juice AND 1 1/3 cup almond milk
• Substitute vanilla extract for the 1 tsp almond extract
• Substitute 1 tbsp fresh lemon zest for the 1 tsp orange zest

Frosting:

• Your choice, but for ease, I used Duncan Hines Creamy Chocolate Frosting – their isn’t any dairy & the palm oil is RSPO (see page 30-31) at room temperature
• Another option is my Creamy Lemon Frosting (Vegan)
• Sprinkles of choice. I used Supernatural Sprinkles (palm oil free!)

Method:

1. Preheat oven 350 degrees. Spray a 9x13x2 cake pan and line with parchment paper. Set aside.

2. Prepare cake as outlined in my recipe and pour into prepared pan. Bake 20-25 minutes or until lightly golden and toothpick comes out completely clean. Cool completely.

3. Spread on a thick layering of frosting evenly. Decorate with sprinkles. Cut into squares and eat!!