The Whole Food Plant Based Cooking Show
Vegan Lemon Cake
Calories: 277kcal
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
- ⅓ 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
Calories: 277kcal | Carbohydrates: 31g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 283mg | Potassium: 280mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 2mg
