This time it’s a very healthy lemon cake recipe made entirely with whole foods. The recipe inspiration is from Jill at Whole Food Plant Based Cooking Show YouTube channel with some little tweaks from me.
Ingredients:
DRY
11/4 cup fine wholemeal flour or oat flour
1 cup almond flour or ground almonds
1 tsp baking soda
1 tsp baking powder
1/3 tsp turmeric powder (optional)
A pinch of salt (optional)
WET
1 cup water
1/2 lemon juice
1 cup dates
1/4 cup shredded coconut
2 tsp lemon zest
FROSTING
1 cup water
1 cup soaked cashews
4 dates
1/4 cup lemon juice
1/4 cup coconut flakes
1 tsp vanilla essence
Bake at 175 degrees Celcius for 45-60 minutes (depending how deep your cake tin is). Let cool completely before frosting.
