NEW YEAR, NEW CAKE…Do you ever get tired of chocolate things? That’s suuuuper rare for me but every once in a while I want to cleanse the palate and enjoy a treat that feels clean, bright, fresh and light. Less rich, more fruity. I also want it, as usual, to be low sugar—yet still a treat.Here’s a yummy Vanilla Lemon Cake recipe i invented over the holidays (adapted from a “microwave mug cake” recipe that intrigued me, but it’s too small and i don’t really want to ‘wave anyway, LOL). Crazy little sugar, yet slight sweet + tart! Taste tested by children and , but if you want it sweeter you can add more sugar (see notes).
Vegan Gluten-Free Vanilla Lemon Cake
0.50 cup coconut flour
0.25 cup millet flour
0.25 cup chickpea flour
0.25 cup tigernut or cassava flour
0.25 cup unblanched almond flour
0.125 cup (2 T) arrowroot starch
4 tsp lemon extract
1 tsp vanilla extract
2 tsp, baking powder
1/2-1 tablespoon apple cider vinegar
1 tsp salt
2.5 T fresh lemon juice
2 T coconut oil, walnut oil, pistachio oil, or sunflower oil
1 cup (ish) unsweetened almond, oat or other plant milk
2 T (5g) Organic Coconut Sugar or date sugar
GLAZE (optional): 4 T Confectioners Sugar with splash of plant milk, vanilla extract + lemon extract if desired. Stir well and drizzle on. (or you can find a full-on “healthier” rich cream frosting recipe anywhere—tons of good vegan ones on the web if needed) – I like it just glazed or plain!
NOTES: You can switch up these flours any way you like (i’ve done 1/4 vs 1/2 cup in different combos and all came out well. I like it best with no more than 1/4 cup almond flour though. Oat flour all by itself or to replace any of the flour parts would be good too. Or just use Bob’s 1:1 Gluten Free Baking Flour or similar (or regular all-purpose if you aren’t gluten-free and not interested in higher fiber). I don’t use Bob’s gluten-free blend because it’s not organic, and i also like to play with flours.
You can double or even triple the oil (2-3 T) if you like an oilier feel to your cake; for sweeter cake, use up to 1/4-1/2 cup sugar (4 -8 T), and add bit more milk if needed to moisten batter more.
*I use all organically produced ingredients.