Easy lemon cake – vegan, gluten-free, healthy
Cuisine: International
Author: Annelina Waller
Prep time: 10 mins
Cook time: 24 mins
Total time: 34 mins
Easy lemon cake – vegan, gluten-free, healthy
  • Dough
  • 250 g vegetable yogurt (soy or coconut)
  • 120 g soft dates
  • Juice and peel of 1 lemon
  • 50 g cornstarch
  • 100 g almond flour
  • ½ teaspoon psyllium seeds (also works without)
  • ½ teaspoon sodium bicarbonate
  • 1 pinch of vanilla
  • A mini baking dish [15 cm) can of course also be larger, but the quantities are for a small form.
  1. Version 1 is more of a marzipan-lemon cake. Due to the almond flour, the cake comes with a marzipan taste. Depending on the choice of flour, it is stronger or weaker. I used the almond flour from Govinda (with my discount code annelinawaller10 you'll receive 10% discount).
  2. Preheat oven to 180°C top and bottom heat.
  3. Puree dates, lemon juice, lemon peel and yogurt in a mixer into a cream.
  4. Depending on the strength of the mixer, add the other ingredients directly or mix together in a bowl.
  5. Grease the baking tin with coconut oil and sprinkle with breadcrumbs or flour (I use corn semolina/polenta).
  6. Pour the dough into the tin and bake in a preheated oven until golden brown.
  7. Sprinkle with Xucker or spread with Xucker lemon glaze after preference.
Calories: 229.4 Fat: 3.7 Sugar: 20 Fiber: 7 Protein: 16
Recipe by Annelina Waller at https://annelinawaller.com/lemon-cake/