Vegan Lemon Cake

Bright lemon flavor shines in this summery, plant-based dessert.  Dates replace traditional refined sugar while cashew butter replaces dairy butter for rich flavor.  Whole grain pastry flour keeps this light and fluffy, but full of guilt-free nutrition.  Top with fresh diced peaches or serve with Berry Cardamom Compote for an elegant, impressive dessert.

MEDIUM          Servings: 12    Ready In: 40 minutes

Vegan Lemon Cake - Healthy, Plant-Based, Whole Grain, Oil-Free, No Refined Sugar or Syrup, Dessert Recipe

Vegan Lemon Cake - Healthy, Plant-Based, Whole Grain, Oil-Free, No Refined Sugar or Syrup, Dessert Recipe

Chef's Whole Foods Tip:  Soak dates in warm water for at least 5 minutes.  This will replace the refined sugar or syrup found in a traditional cake recipe

Chef's Whole Foods Tip:  Soak dates in warm water for at least 5 minutes.  This will replace the refined sugar or syrup found in a traditional cake recipe

Chef's Tip: Ground flax meal gets thick and "egg-like" after sitting with warm water for 5 minutes.  This replaces a traditional egg for a healthy, plant-based, vegan source of fiber and omega-3 fat

Chef's Tip: Ground flax meal gets thick and "egg-like" after sitting with warm water for 5 minutes.  This replaces a traditional egg for a healthy, plant-based, vegan source of fiber and omega-3 fat

Chef's Baking Tip:  A dash of turmeric adds natural golden yellow color to the batter of this cake recipe.  You can also use in lemon-flavored dressings, sauces, and frosting for a pop of yellow

Chef's Baking Tip:  A dash of turmeric adds natural golden yellow color to the batter of this cake recipe.  You can also use in lemon-flavored dressings, sauces, and frosting for a pop of yellow

Chef's Tip:  Fresh lemon zest and lemon juice add bright, natural flavor to this healthy, plant-based vegan cake.  This is a must-have for the ultimate lemon flavor in this recipe

Chef's Tip:  Fresh lemon zest and lemon juice add bright, natural flavor to this healthy, plant-based vegan cake.  This is a must-have for the ultimate lemon flavor in this recipe

Ingredients

2 tablespoons flax meal
½  cup dates, soaked in ½ cup warm water
½ cup raw cashew butter, no-salt-added
1 cup almond milk
1 teaspoons vanilla extract
1 teaspoon lemon extract
1 cups whole wheat pastry flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon turmeric, for color
1/4 teaspoon salt
1 lemon, zest and juice
1 teaspoon white vinegar
 


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Vegan Lemon Cake - Healthy, Plant-Based, Whole Grain, Oil-Free, No Refined Sugar or Syrup, Dessert Recipe

Procedure

Preheat oven to 350.  Line an 8” cake pan with parchment.

To make flax eggs:  Combine flax meal with 6 tablespoons warm water.  Stir together and let sit 5 minutes, until mixture is gelatinous and “egg-like”.

To combine wet ingredients:  Transfer the dates and the ½ cup of soaking liquid into blender or high-speed food processor.  Puree until well-blended and smooth.  Add the cashew butter, almond milk, vanilla, and lemon extract.  Puree until smooth.  Add the flax “egg” and puree to combine.

To finish the batter and bake:  Whisk together the whole wheat pastry flour, baking powder, baking soda, turmeric, and salt in a large bowl.  Add the wet date mixture to these dry ingredients.  Add the lemon zest and juice and vinegar.  Stir well to combine.  Quickly transfer the batter to your lined cake pan and spread evenly.  

Bake 20-25 minutes.  The cake will be done when it is golden and a toothpick inserted in the center comes out clean.  Remove from oven and let cool.  Let cool fully before slicing.
Garnish with fresh diced peaches, strawberries, or chopped mint and serve.

Yield: One 8” round cake

Chef’s Notes: The vinegar-lemon mixture helps give this cake rise.  You want to move quickly after combining these two ingredients, quickly adding to the remaining ingredients, pouring the batter in the cake pan, and placing in the oven.  Be sure your cake pan is ready to go before you even start mixing.


Helpful Cooking Video:

Nutrition Facts

Serving size: 1/12 of a recipe (2.2 ounces).

Calories 135.28
Calories From Fat (39%) 53.1
% Daily Value
Total Fat 6.33g 10%
Saturated Fat 1.14g 6%
Cholesterol 0mg 0%
Sodium 179.56mg 7%
Potassium 192.03mg 5%
Total Carbohydrates 18.24g 6%
Fiber 2.8g 11%
Sugar 5.48g
Protein 3.81g 8%
Calcium 5.58mg <1%
Iron 65.05mg 361%
Vitamin A 4.43IU <1%
Vitamin C 6.93mg 12%