THE BEST VEGAN LEMON CAKE In the beginning of February my mom celebrated her bi…

THE BEST VEGAN LEMON CAKE

In the beginning of February my mom celebrated her birthday and what better occasion to bake the best lemon cake ever!

It’s a super simple recipe, with only a few ingredients. I even added a bit of protein (surely not necessary) to have some balance in the macros. But either way, let me tell you: This really is my favorite lemon cake recipe of all time 🍋😍

🍴RECIPE🍴
[1/12: 114 Calories ~ 11C ~ 6P ~ 5F]

200g Flour (GF, spelt or all-purpose will work)
50g 🌱 Protein Powder, unflavored or vanilla (or more flour)
200ml Almond Milk (or Soy)
150g Sweetener (I used Erythritol)
1 Lemon (50ml lemon juice & 1/2 lemon zest)
55g Vegan Butter, melted
1 Pinch of Salt
1 Tsp Baking Powder
1 Tsp Baking Soda
Vanilla Extract

Icing:
150g Vegan Greek Yoghurt
1/2 Lemon (zest & juice to taste)
Vanilla Flavor / Extract

▶️ Pre-heat the oven to 180°C (385°F).

1️⃣ Combine milk, sweetener, lemon juice, butter and vanilla. Mix baking powder & soda into the flour/ protein and also add the pinch of salt.

2️⃣ Add dry ingredients into wet and combine everything until you have a creamy batter (don’t overdo it!). You may have to add a bit more liquid depending on your protein powder.

▶️ Now’s the time to carefully fold in the lemon zest as well as any berries or fruit you’d like to add.

3️⃣ Pour batter into a lined or greased baking pan and bake for about 40 minutes – test the cake with a wooden toothpick before taking it out.

4️⃣ Mix up the icing, but let the cake cool down before you place it on top.