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Celebrating new beginnings
Vegan Lemon cake with Matcha Frosting!
This was my first attempt at making a vegan cake! Actually, I think it was my second time making any cake at all! I was so surprised the way it turned out! At every step in the making, when I tasted the cake batter or the frosting, it was just so delightful and I couldn't wait to eat the final product!
What you will need for the cake:
1 1/2 cups almond flour
1 cup plain flour
1 tablespoon baking powder
5 tablespoons of coconut oil
5 tablespoons of lemon juice
1/2 cup of any unrefined sugar
1 1/2 cups almond milk or any nut milk
How to make the cake:
Whisk together the almond flour, the plain flour and the baking powder.
Pour the oil, lemon juice, almond milk and sugar together in another bowl and beat until all the ingredients are well combined.
Spoon the dry ingredients into the wet ingredients in small batches and mix until the batter is smooth.
Pour the cake batter into a greased cake pan. Bake for 30 minutes in a pre-heated oven at 180°C.
Allow the cake to cool completely before spreading the frosting.
What you will need for the frosting:
1 1/2 cup cashews soaked overnight
1/2 cup coconut fat
5 tablespoons lemon juice
2 tablespoon coconut oil
5 tablespoon agave syrup
1 tablespoon matcha powder
How to make the frosting:
Blend the soaked cashews into a smooth paste.
Add the remaining ingredients and blend until you get a creamy texture.
After I spread the frosting on the cake, I left it to chill for a few hours. The frosting had set and almost had a cheesecake consistency! I was absolutely surprised at myself that I could make such a delicious cake. Who knew it would be so simple and easy!
Since the cake batter is made with almond flour and the frosting with cashews, it feels much lighter and tastes absolutely divine! The subtle bitter notes of the matcha perfectly compliment the refreshing lemon cake.
This is just perfect for a birthday or a small party! However, I ate this all by myself😃