Vegan Lemon Cake

Ingredients

• 100 g spelt whole‑grain flour
• 200 g ground almonds
• 2 tsp Baking powder
• 1 pinch salt
• 1 tsp Baking Soda
• 50 g coconut palm sugar or raw cane sugar
• 100 ml Oat drink (Oat milk)
• 120 g plant‑based skyr
• 100 ml Rapeseed oil
• 1 lemon (60 ml juice and grated zest)
• 1 tbsp fresh lemon juice
• 1 tbsp plant‑based skyr
• 2 tbsp white chia seeds
• a drizzle of maple syrup

Instructions

1. 1.

   Preheat the oven to 180 °C. Grease the baking tin and line it with parchment paper.

2. 2.

   In a large bowl combine all dry ingredients and stir with a fork.

3. 3.

   Whisk together all liquid ingredients in a measuring cup, then pour them into the flour mixture along with the lemon zest; beat with a fork or whisk until the batter is smooth.

4. 4.

   Pour the batter into the tin and spread evenly. Bake the vegan lemon cake for 40–45 minutes until lightly golden. Test with a toothpick midway!

5. 5.

   Let the cake cool in the tin for a few minutes, then transfer it to a wire rack.

6. 6.

   Whisk all glaze ingredients together and let the mixture thicken slightly. Brush the cooled cake with the glaze and garnish with additional fruit if desired.