Vegan lemon cake

When life gives you a lemon, make vegan lemon cake! I’m sure I already convinced you with this photo to try this creamy, sweet, and sour dessert. What ingredients are needed and how the preparation looks, see below.

Preparation time: 45 minutes for preparation / 5 hours to cool down
Servings: 9-12 (9 larger or 12 smaller cubes)

Filling ingredients:
1 cup raw cashews
1 cup coconut whipped cream
2 tbsp cornflour
½ cup lemon juice
1 tbsp lemon peel, grated
¼ cup agave syrup
a pinch of salt

Crust ingredients:
1 cup oats
1 cup almonds
a pinch of salt
2 tbsp coconut sugar
1 tbsp maple syrup
4-5 tbsp coconut oil, melted

Decoration:
2 tbsp coconut protein

Instructions:
1. Soak raw cashews in hot water. Leave to rest for about an hour, then drain.
2. Mix the oats, almonds, salt, and coconut sugar in a blender and blend until you get a homogenous mixture.
3. Pour the resulting mixture into a bowl and add maple syrup and melted coconut oil. Stir with the spoon to combine and form cake crust. If the dough is not wet enough, add more coconut oil.
4. Spread the dough on a tray, lined with baking paper. Bake for 15 minutes at 180 °C, then increase the temperature to 190 °C and bake for another 5-8 minutes, or until the edges are golden. Take the cake crust out and leave to cool slightly.
5. After soaking and draining the cashews, put them in a blender, add coconut whipped cream, cornflour, lemon juice, grated lemon peel, salt, and agave syrup. Blend until smooth.
6. Cook the mixture at a high temperature until it gets very creamy and smooth.
7. Cover the previously baked crust with filling.
8. Bake all together for 20-23 minutes.
9. After cooling, serve the cake. If desired, sprinkle coconut protein on top and decorate with lemon slices.
10. Serve and enjoy.