Vegan lemon cake

Name: Vegan lemon cake
Prep time: 20 min
Total time: 60 min
Yield: 12
Ingredients: 150 g sugar; 250 g light spelt flour; 2 tsp baking powder; 300 g icing sugar; 2 tbsp coconut chipsko; 2 dl oat drink; 1 organic lemons; ¾ dl rapeseed oil; 1 tsp apple vinegar; ¼ tsp turmeric; ¼ tsp salt; 4 tbsp lemon juice

Vegan desserts Baking sweet

Total: 1 hr | Active: 20 min.

vegan, lactose-free

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Moist, slightly sweet and naturally, refreshingly lemony, this vegan lemon cake is in no way inferior to the original! In this recipe, the egg has been replaced with baking powder and cider vinegar. Instead of butter, we have used oil, and we have also added plant-based milk to ensure the cake is entirely vegan.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Cake mixture
150 g	sugar
¾ dl	rapeseed oil
2 dl	oat drink
1	organic lemon, grated zest and the juice
¼ tsp	turmeric
¼ tsp	salt
250 g	light spelt flour
2 tsp	baking powder
1 tsp	apple vinegar

Glaze
4 tbsp	lemon juice
300 g	icing sugar
2 tbsp	coconut chipsko

How it's done

Cake mixture

Mix the sugar, oil, oat milk, lemon zest and juice, turmeric and salt in a bowl. Mix the flour and baking powder, mix in to form a smooth batter. Briefly mix in the vinegar, transfer the cake mixture to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Glaze

Whisk together the lemon juice and icing sugar. Spread the icing over the cake, sprinkle with the coconut flakes, leave to dry.

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