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–+ servings

Golden Lemon Zest Cake

Catherine BarclayCatherine Barclay
Light, zesty, and made entirely from whole ingredients—no oil, no refined sugar, no dairy, no eggs. Think of it as a cross between a lemon loaf and a soft snack cake: moist from applesauce, lifted with oat flour, and fragrant with real lemon.
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Course cakes
Servings 12 servings

Ingredients
  

  • 2 cups oat flour blend rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup unsweetened applesauce
  • ⅓ cup maple syrup or date syrup
  • ½ cup plant milk
  • zest of 2 lemons finely grated
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract

Lemon Glaze

  • 3 tbsp cashew butter or think plant yogurt
  • 1-2 tbsp maple syrup
  • 1-2 tbsp lemon juice
  • pinch of lemon zest

Instructions
 

  • Heat oven to 175°C (350°F). Line a loaf tin or small cake tin with baking paper.
  • Whisk oat flour, almond flour, baking powder and baking soda until even.
  • In another bowl, mix applesauce, maple syrup, plant milk, lemon zest, lemon juice, and vanilla.
  • Pour wet into dry and fold gently until just combined. Avoid over mixing.
  • Spread batter into the tin and bake 40–45 minutes, until the top is golden and a skewer comes out clean.
  • Let the cake cool in the tin for 10 minutes, then lift out to cool fully—this helps it set.

Lemon glaze

  • Whisk until smooth and drizzle over the cooked cake.
Keyword cake, Fiber rich, Fibre rich, lemon, no oil, plant-based, vegan, vegeterian, wfpb, wholefood
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