Lemon cakes are super simple to make. But also if you wanna turn it into a vegan treat? Sure! Here's our easy and delicious recipe:
300g whole wheat flower
1 tsp baking powder
110g cane sugar
Zest of one lemon
100g (3.5oz) olive oil
1 vanilla bean
240g coconut yoghurt
50g margarine (vegan)
100ml lemon juice, freshly pressed
A pinch of poppy seeds
1/2 tsp salt
200g icing sugar
1 1/2 tsp lemon juice, freshly pressed
1 tsp water (if needed)
Pre-heat your oven at 160°C / 320°F.
Mix the flower, baking powder, vanilla, lemon zest, coconut yoghurt, poppy seeds, sugar and salt in a bowl.
Add the olive oil, melted margarine and lemon juice. Mix all ingredients until you get a smooth dough.
Grease your cake form with margarine.
Fill your cake batter into the form and place it in your oven for 45-50 minutes. Check with a long toothpick if the cake is done. Cover the cake with some aluminium foil, if it needs a bit more time and your cake already has the right color.
Let the cake cool off.
Mix the icing sugar and lemon juice until you receive a creamy texture. If it's not creamy enough, add a tiny bit of water. The icing shouldn't be too liquid.
Spread the icing on top of your cold cake.
Did you try our recipe? Share some photos - we'd love to see your creation.