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.
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| Sift the dry ingredients into a bowl and whisk to mix |
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| Add the wet ingredients to the dry and mix gently |
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| Pour batter into an oiled cake tin |
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| 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
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.
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