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Vegan Lemon Cake
This tart, light and fluffy Plant Based Vegan Lemon Cake is going to make you drool. It makes for a nice afternoon treat with a hot cup of coffee or a great after dinner dessert that won’t leave you feeling heavy. This is the ultimate guilt-free treat for any time of day.
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Ingredients
Cake
- 1 cup almond flour
- 1 ¼ cup oat flour
- 2 tsp baking soda
- 2 tsp lemon zest
- ¼ cup coconut, unsweetened
- 3 Tbsp flax meal , mixed with 6 Tbsp water
- ½ cup dates
- ½ cup lemon juice
- 1 cup water
Frosting
- ½ cup raw, unsalted cashews
- ¼ cup coconut, unsweetened
- â…“ cup lemon juice
- ½ tsp vanilla
- ¼ cup deglet dates, or medjool dates
- 1 cup water
Instructions
- Preheat oven to 350°
- Pour the almond flour, oat flour, baking soda and lemon zest into a bowl and stir
- Mix the dates, lemon juice, water and coconut in a blender until smooth
- Pour blender mixture into the dry ingredients along with the flax mixture and stir
- Pour into a square or round baking dish , lightly oiler or lined with parchment
- Bake for 45 minutes
- Take out of oven and let cool
- Flip out of pan onto a serving dish or plate
- Blend the cashews, coconut, lemon juice, vanilla, dates and water in a blender until smooth
- Pour mixture over cake saving a bit for pouring over individual slices.
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Nutrition info
Calories: 277kcalCarbohydrates: 31gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 283mgPotassium: 280mgFiber: 5gSugar: 11gVitamin A: 3IUVitamin C: 11mgCalcium: 59mgIron: 2mg
19 comments
I didn’t see a link for the vanilla powder on YouTube. Can you share a link to that?
Did you ever find out what vanilla powder she used? I just watched this and couldn’t find it either. I did see some on amazon, but wasn’t sure if one was better than another.
Looks so good! Can I make a request for red velvet cake or cupcakes using beet powder for coloring? Thanks!
LEMON IS MY FAVORITE!
CANNOT WAIT TO GET TIME TO MAKE THIS, THANK YOU SO MUCH.
I’m making this today, Jill! Will post the finished product….looks yummy!
That’s great !
I actually made this BEFORE commenting, and it is delicious!
Delicious! Thank you for sharing!!
Thank you for sharing….very yumm…also could you show how you.let the silicone mould cool on tack and take the cake out…
Because when i cool in the mould the moisture in the cake tends to make it soggy or when i try taking it out of the mould immediately the cake kinds of sticks to the mould and breaks.
How would this recipe be without coconut in the icing? If it is just for flavoring, I would think it would be ok.
ine is in the oven now
Ok it’s all finished.. the taste is there but oh boy the presentation is off.. not eye pleasing at all.. not to share at a function ..
I just made the lemon cake and let me say I LOVE it! It has a touch of sweetness. Enough to curb the sweet cakey craving I have been having lately. I didn’t have a silicone pan so I layered parchment paper in a metal brownie pan. The cashew cream was very thick. I’m not sure what I did wrong but I used it more like a thick frosting on top. My daughter tried a slice and she gave it a 5 star! Thank you!
Amazing delicious cake! I am definitely going to make it again.. thank you for this recipe.
Can I use shredded coconut or coconut milk for the coconut? 🙂 thank you
Shredded coconut.
What’s the difference between 1/4 cup unsweetened coconut
and the 1/4 cup coconut listed in the ingredients? What form of coconut are these? Thanks.
It is the same coconut. Thank you for letting me know, I will make sure I correct that
Thank you.