Vegan lemon panna cotta cake

Name: Vegan lemon panna cotta cake
Prep time: 30 min
Total time: 110 min
Yield: 12
Ingredients: 300 g spelt flour; 2 tsp baking powder; 1 tsp sodium bicarbonate; 160 g sugar; 1 dl rice syrup; 5 g agar-agar (Betty Bossi); 3 dl oat drink; 5 dl coconut milk; 1 organic lemons; 2 lemons; ¾ dl rapeseed oil; 1 pinch salt; 2 tsp turmeric

desserts Baking sweet

Total: 1 hr 50 min. | Active: 30 min.

vegan, lactose-free

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How about a light and fluffy lemon cake with a layer of panna cotta? This idea came to me because I never used to be able to decide between cake and panna cotta on the menu. Now I can have both in a single dessert. If you like, you can decorate it with fresh berries – et voilà, the perfect summer pudding.

Lara - Vanillacrunnch

Ingredients

for 12 pieces

Lemon cake
300 g	spelt flour
1 pinch	salt
2 tsp	baking powder
1 tsp	sodium bicarbonate
3 dl	oat drink
¾ dl	rapeseed oil
160 g	sugar
1	organic lemon -

Panna cotta
5 dl	coconut milk
2	lemons -
1 dl	rice syrup
2 tsp	turmeric
5 g	agar-agar (Betty Bossi)

How it's done

Lemon cake

Mix the flour, salt, baking powder and bicarbonate of soda in a bowl. Whisk together the oat milk, oil, sugar, lemon zest and lemon juice, add to the flour and mix briefly. Transfer the cake mixture to the prepared tin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C (convection). Remove and leave to cool in the tin.

Panna cotta

In a small pan, whisk the coconut milk thoroughly with all the other ingredients up to and including the agar-agar. Bring to the boil, simmer for 2 mins. while stirring, allow to cool slightly. Pour the mixture over the lemon cake, cover and chill for approx. 1 hr. Remove the tin frame, cut the cake into pieces.

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