Vegan Lemon Cake
Preheat the oven to 400ºF or 200ºC.
- Cook45 min
- Total45 min
- Serves6
- LevelIntermediate
Ingredients
- 1 cup (140 g) brown rice flour
- 1 1/4 cup (140 g) oat flour
- 1/2 cup (100 g) cane sugar
- 2 tsp baking soda
- 3 flax eggs
- 1 cup (250 ml) Coconut Milk
- 1/2 cup (125 ml) lemon juice
- 1 tbsp lemon zest
- Vegan cashew frosting to taste (optional)
- We added some almonds, blueberries and more lemon zest on top (optional)
Method
- Preheat the oven to 400ºF or 200ºC.
- Mix the dry ingredients in a large mixing bowl (the brown rice flour, oat flour, sugar and baking soda).
- Make the flax eggs.
- Add the flax eggs, coconut milk, lemon juice and lemon zest to the bowl and mix until well combined.
- Grease the cake pan with some oil (coconut oil is my favorite one). If you use a non-stick pan, you can omit this step. We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used a 8 2/3 ” or 22 cm pan in diameter.
- Pour the batter into the pan.
- Bake for about 30 minutes or until it’s fully cooked.
- Remove the cake from the oven and let it cool down completely.
- We added some vegan cashew frosting, almonds, blueberries and lemon zest on top.
