Easy classic lemon cake – vegan, gluten-free, healthy
Cuisine: International
Author: Annelina Waller
Prep time: 10 mins
Cook time: 24 mins
Total time: 34 mins
Quick lemon cake, sweetened only with dates. Version 2 tastes less like marzipan because of a smaller amount of almond flour in the dough. If you don't like the taste of marzipan, I recommend this one.
  • Dough:
  • 250 g vegetable yogurt (soy, coconut or lupines)
  • 120 g soft dates
  • Juice and peel 1 lemon
  • 75 g teff flour
  • 60 g almond flour
  • 1 teaspoon baking powder
  • 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. Preheat oven to 180°C top and bottom heat.
  2. Puree dates, lemon juice, lemon peel and yogurt in a mixer into a cream.
  3. Depending on the strength of the mixer, add the other ingredients directly or mix together in a bowl.
  4. Grease the baking tin with coconut oil and sprinkle with breadcrumbs or flour (I use corn semolina/polenta).
  5. Pour the dough into the tin and bake in a preheated oven until golden brown.
  6. 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/