you guys know how much I love baking – what I love even more is when you ask for my baking advice ❤ lately I received a lot of requests about dairy- or glutenfree recipes. no sooner said than done – I tried to create a dairyfree recipe with no losses and I think I succeeded.
this vegan lemon cake is super refreshing, spongy and absolutely delicious. what’s even better: it’s the easiest thing in the world!
INGREDIENTS
100g coconut oil (measured unmelted)
125g sugar
180ml almond milk (I guess any other plant based milk would work aswell)
juice of one lemon
zest of two lemons
180g flour
1pk baking powder
100g ground almonds
SYRUP
70g powdered sugar
juice of two lemons
ICING
100g powdered sugar
juice of one lemon
- Heat up the oven to 180° C, grease a cake tin (30cm) with coconutoil and give in a bit of flour to be able to get your cake out easily.
- Whisk the melted coconut oil and sugar together, add in the almond milk, lemon juice and lemon zest.
- Sieve the flour and the baking powder in the bowl with the wet ingredients. Fold them gently, until just combined.
- Next, gently fold in the ground almonds.
- Give the batter to the prepared cake tin.
- Bake for about 50 minutes, until a toothpick comes out clean and the top is nicely browned.
- Pierce the top with a toothpick in several places and spread the syrup all over it.
- Once cool, drizzle with icing and decorate with the pistachios or any other nuts, fruits or flowers.
do you eat plant based or are there any other diets you would like to know some recipes for? I’d love to hear from you ❤
Maruschka x
