Vegan Lemon Cake (WFPB, Oil free, Sugar free, Fruit-Sweetened)
All my friends were thrilled with this lemon cake! The recipe was crafted by my husband, who perfected it through trial and error. He found the ideal balance of sweetness, tartness, fluffiness, and texture. This cake marked a new milestone in our sugar-free journey. And the best part? It doesn’t even need any syrup!
Servings: 8 people
Calories: 187kcal
Equipment
- Oven
Ingredients
Dry ingredients
- 1.5 cup Whole Wheat Flour
- 1 tsp Baking soda
- Zest of 1 or 2 lemons
- ⅓ cup 40 g walnuts (opt.)
- ¼ Turmeric opt.
Wet ingredients
- 1 Banana large and ripe
- 11 Dates
- 150 ml Fresh lemon juice (if those 2 lemons are not enough, dilute with water)
- Rind of 0.5 Lemon (leftovers)
- ⅓ cup 40 g cashews
Instructions
- Rinse the lemons thoroughly.
- Remove the zest using a fine grater.
- In a large bowl, combine the lemon zest with flour, baking soda, and chopped walnuts. Add a pinch of turmeric for color.
- Squeeze the juice from the lemons. If you have less than 120 ml, top it up with water.
- In a blender, combine the banana, rinsed and pitted dates, cashews, lemon juice, and the remaining lemon rind. Blend until you achieve a smooth, creamy consistency.
- Preheat the oven to 180°C (350°F).
- Mix the "wet" ingredients with the dry mixture. The result should be a sticky cake batter.
- Transfer the batter to a baking dish lined with baking paper for easy removal later.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition facts
Follow the link to see detailed nutritional data to this recipe (calculated by cronometer.com).
Serving: 80 g Calories: 187 kcal
Carbs: 31.5 g Protein: 5.2 g Fat: 6.3 g
Fiber: 4.5 g Calcium: 23.7 mg Iron: 1.5 mg