Preheat your oven to 350F. Lightly grease the sides of a 9-inch springform pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk all wet ingredients together until fully incorporated. Then add all the dry ingredients and gently stir just until combined and no big patches of flour remain. Do not over stir.
Transfer batter to prepared pan and bake 45-50 minutes or until a toothpick inserted in the centre comes out with minimal (but not wet) crumbs (see note).
Cool in pan for about 5 minutes then carefully run a small knife around the edges of the pan before releasing. Transfer to a wire rack to continue cooling. You can serve the cake at room temperature or a little warm.
Optional: top with whipped cream and strawberries or your favourite fruit.
Notes
Check the cake midway through baking and cover with aluminum foil if it's getting too brown on top. Continue baking until done.