Tart, sweet and full of flavor, this cake will appeal to you if you love lemons. The cupcake is vegan, dairy-free, egg-free, gluten-free and made with clean ingredients. Enjoy it plain or add a delicious lemon glaze for added enjoyment.
Lemons are rich in bioavailable vitamin C and calcium. In addition, lemons are the best source of mineral salts and trace elements. The bioavailable sodium in lemons is the main reason for the beneficial properties they offer our body.
Ingredients:
FOR THE MARSHES
- 1 1/2 tsp. gluten-free oat flour ;
- 1/2 tsp. brown rice flour;
- 1/4 tsp. potato starch;
- 2 tsp baking powder ;
- 1/2 tsp. baking soda ;
- 3/4 tsp. Maple syrup ;
- Zest of 2 medium-sized lemons;
- 1/2 tsp. freshly squeezed lemon juice;
- 1 tbsp. linseed crushed ;
- 1/2 tsp. melted coconut oil ;
- 2 tbsp. alcohol-free vanilla extract or powder .
LEMON GLAZING (OPTIONAL):
- 2/3 tsp. raw cashews , soaked in hot water for 15 minutes;
- 1/4 tsp. Maple syrup ;
- 2-3 tbsp. water;
- 1 tbsp. lemon juice.
Method of preparation:
Preheat the oven to 180℃. Line a baking tray with parchment paper.
In a large bowl, mix the oat flour , brown rice flour, potato starch, baking powder and baking soda . Set aside.
In another bowl, mix the maple syrup , lemon zest and juice, crushed flaxseed , melted coconut oil and vanilla . Beat until smooth.
Add the wet ingredients to the dry ingredients and mix until a homogeneous dough is obtained. Pour the batter into the prepared loaf pan and bake for 30-40 minutes, until lightly browned on top and no batter comes out when tested with a toothpick.
Cool for 5 minutes in the pan, then remove and cool completely on a wire rack.
To make the lemon glaze, combine the cashews , maple syrup , water and lemon juice in a blender and blend until well combined. When the cake has cooled, spread the frosting on top.
Slice and serve. Best eaten the day of baking or stored in an airtight container.
Portion for 4-6 people.
