Lemony Tea Cake

This wonderful cake has a light, tangy touch of lemons which goes perfectly with the rich flavor of cashew cream.  Fabulous with a hot cup of nettle tea and oh so very easy to make.

Ingredients

1 cup whole wheat pastry flour or flour of choice

3/4 cup unbleached white flour or flour of choice

1/4 cup almond flour

2 teaspoons baking powder

1 teaspoon baking soda

2/3 cup maple syrup

2/3 cup oatmilk or milk of choice

4 tablespoons coconut oil

2 tablespoons lemon juice

1 tablespoon lemon zest

1 tablespoon vanilla extract

2 teaspoons apple cider vinegar

½ teaspoon sea salt

Preparation

Preheat oven to 350F or 178 C.

Oil the 9 inch baking pan.

Sift dry ingredients into a bowl.

Place the wet ingredients into another bowl and whisk until smooth.

Add the wet to the dry ingredients and fold gently to form a batter.

Pour into cake tin.

Bake in the oven for 20 minutes. Set aside to cool.

Remove cake from pan. Serve with lemon slices, cashew cream, and strawberry coulis.

Sift the dry ingredients into a bowl and whisk to mix

Add the wet ingredients to the dry and mix gently

Pour batter into an oiled cake tin

Remove cake from the oven and let cool

Cashew Cream

Preparation

2 cups unsalted cashew nuts soaked for 2 hours and drained

3/4 cup apple juice

1-2 tablespoons tahini

1/4 cup maple syrup

1 teaspoon lemon rind

Juice of lemon

1 teaspoon vanilla extract

Preparation

Place the ingredients into a blender and blend to a smooth cream.

Add a little water if the cream is too thick.

Strawberry Coulis

Blend 1 cup strawberries with 1 tablespoon of rice syrup and a little apple juice.

Serve with the lemon cake.

Enjoy Chef Mel xx

Irresistible Chocolate Mousse - All Vegan!

At times, we all need a little something, special, yummy and soothing. This delightful chocolate mousse is heavenly and melts in the mouth. It's all vegan and can be whipped up in a few minutes with easy ingredients. Surprise your friends with a charming and elegant dessert xx.

 Ingredients

2 cups oatmilk

Pinch salt

2 teaspoons agar powder (2 tablespoons agar flakes)

3 tablespoons cocoa powder

1 tablespoon kuzu diluted in a little cool/cold water

1 generous tablespoon almond butter 

4 tablespoons rice syrup

½ cup crushed walnuts

Orange slices

Preparation

Place the cocoa powder into a bowl and mix with a little oatmilk to make a

smooth paste.

Add the rice syrup, almond butter, and diluted kuzu.

Mix well to form a smooth, creamy liquid and then set aside.

Place the remaining oatmilk into a pan with a pinch of salt and the agar powder.   

Bring to a boil on a medium flame.

 Simmer for a few minutes, stirring until all the agar powder has dissolved.

Add the cocoa mixture and continue to stir until the liquid thickens slightly.

Remove from the heat, and pour into a square dish. Place into the fridge to chill and set. 

Once set, blend in a food processor until smooth and creamy,

Serve topped with the crushed roasted hazelnut and orange slices.