Vegan and Sugar-Free Lemon Cake
This is probably the most healthy lemon cake recipe you will find around. Let me tell you why.
It’s sugar-free, low carb (only dates used to sweeten), dairy-free, egg-free and gluten-free…
We couldn't ask for more:) It’s high in protein, healthy fats and perfect for breakfast and /or Easter afternoon tea. Proteins and healthy fats keep you fuller for longer and you won’t feel hungry and sleepy after one slice.
Ingredients:
½ cup of coconut oil (measured unmelted)
½ cup of soaked dates, drained
¾ cup of lukewarm plant milk (I used almond)
¼ cup lemon juice (approx. 1 lemon)
zest of 2 lemons
1½ cups of coconut flour
¾ tsp of baking soda
1 tsp baking powder
1 cup of grounded almond
Icing (optional):
2 tbsp of desiccated coconut
Juice of ½ lemon
50 g of coconut cream
Preparation:
Heat the oven to 160° C -180° C.
Line a with baking paper to be able to remove your cake easily.
Melt the coconut oil gently over low heat; let it cool for 2 minutes.
Then blend drained dates with plant-based milk.
Add lemon juice, lemon zest and coconut oil - whisk gently.
Then add all dry ingredients (coconut, almond flour, baking soda and baking powder) and fold them gently until well combined.
Transfer the batter to the tin and bake for about 50 minutes until the top is nicely browned
Once baked, remove the cake from the tin and let it cool.
Meanwhile, prepare the icing by whisking melted coconut cream with lemon and desiccated coconut in a medium-size bowl until fully combined.
Then spread the icing on a cake and enjoy!