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The Whole Food Plant Based Cooking Show

Plant Based Made Easy: Refined Salt, Oil, & Sugar Free

DessertsHoliday BakingRecipes

Vegan Lemon Cake

by Jill Dalton February 17, 2019

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.

Vegan Lemon Cake

Vegan Lemon Cake

jillymom 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… Desserts Vegan Lemon Cake European Print Recipe
Serves: 8 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 72 voted )

Ingredients

1 cup almond meal or almond flour
1 1/4 cup oat flour
2 tsp baking soda
2 tsp lemon zest
3 Tbsp flax meal mixed with 6 Tbsp water
1/2 cup dates
1/2 cup lemon juice
1 cup water
1/4 cup unsweetened coconut
1/2 cup raw, unsalted cashews
1/4 cup coconut
1/3 cup lemon juice
1/2 tsp vanilla
1/4 cup dates
1 cup water

Instructions

  1. Preheat oven to 350°
  2. Pour the almond flour, oat flour, baking soda and lemon zest into a bowl and stir
  3. Mix the dates, lemon juice, water and coconut in a blender until smooth
  4. Pour blender mixture into the dry ingredients along with the flax mixture and stir
  5. Pour into a square or round baking dish , lightly oiler or lined with parchment
  6. Bake for 45 minutes
  7. Take out of oven and let cool 
  8. Flip out of pan onto a serving dish or plate
  9. Blend the cashews, coconut, lemon juice, vanilla, dates and water in a blender until smooth
  10. Pour mixture over cake saving a bit for pouring over individual slices.

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Jill Dalton

Hey there plant based foodies! I am Jill Dalton, Host and Chief Flavor Officer for the Whole Food Plant Based Cooking Show. My family is working hard to share with you all our hard earned knowledge about living a plant based lifestyle. I am so pleased you have found our site and hope you will join our growing community!

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10 comments

Robin Bennett February 17, 2019 - 5:35 pm

I didn’t see a link for the vanilla powder on YouTube. Can you share a link to that?

Reply
Mary August 24, 2019 - 7:46 pm

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.

Reply
Larissa b February 18, 2019 - 3:47 pm

Looks so good! Can I make a request for red velvet cake or cupcakes using beet powder for coloring? Thanks!

Reply
Cheryl Naujock February 21, 2019 - 9:46 pm

LEMON IS MY FAVORITE!
CANNOT WAIT TO GET TIME TO MAKE THIS, THANK YOU SO MUCH.

Reply
Kristi February 24, 2019 - 12:19 pm

I’m making this today, Jill! Will post the finished product….looks yummy!

Reply
Jill Dalton February 24, 2019 - 3:05 pm

That’s great !

Reply
Mark February 25, 2019 - 1:03 pm

I actually made this BEFORE commenting, and it is delicious!

Reply
Rachel March 1, 2019 - 1:27 pm

Delicious! Thank you for sharing!!

Reply
Shreevibha August 30, 2019 - 3:37 am

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.

Reply
Nora Kleckner October 18, 2019 - 4:34 pm

How would this recipe be without coconut in the icing? If it is just for flavoring, I would think it would be ok.

Reply

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