Vegan lemon cake

Posted on 1 min read

In between traditional lemon cake and banana bread, this recipe will bring together fans of both delicacies. The lemon and poppy seed combination is also a great classic that works superbly well on the plate to delight both the eyes and the mouth. A real treat!

Lemon cake in a lunch box with cut-open kiwi and nuts
Lemon cake in a lunch box with cut-open kiwi and nuts
Vegan lemon cake
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Rate this recipe!
Rezept drucken
Servings Prep Time
1 cake 20 min
Cook Time
50 min
Servings Prep Time
1 cake 20 min
Cook Time
50 min
Lemon cake in a lunch box with cut-open kiwi and nuts
Vegan lemon cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
1 cake 20 min
Cook Time
50 min
Servings Prep Time
1 cake 20 min
Cook Time
50 min
Ingredients
Servings: cake
Units:
Instructions
  1. Preheat your oven to 180°C.
  2. Mix the flour, sugar, poppy seeds and baking powder in a bowl.
  3. Peel and mash the banana with a fork, then add it to the bowl.
  4. Squeeze the lemon and pour the juice into the bowl. Mix well. Add the plant milk and almond purée. Mix well.
  5. Pour the mixture into a greased or lined cake tin.
  6. Decorate the cake as desired (with banana, oatmeal, coconut, etc.).
  7. Bake in the oven for 40 to 50 minutes (depending on the power of your oven).
  8. Carry out the "knife test" to make sure the cake is cooked through. Stick the blade of a knife into the cake: if it comes out clean, the cake is cooked!
Recipe Notes

Noémie's tip: If you've got leftover stale cake, now's the time to try my "Cake perdu" recipe.

This article was written by Noémie Nutrition, a qualified nutritionist in Lausanne. You can find her here.

Get all the ingredients you need at Farmy!

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