Can I substitute the birch xylitol or date sugar?

The recipe specifically calls for birch xylitol or date sugar as sweeteners; while other granulated sweeteners might work, they could alter the flavor profile and texture of the cake.

What if I don't have mesquite flour?

Mesquite flour adds a unique, slightly sweet and smoky flavor. If you omit it, the cake's flavor will be slightly different, but it should still bake correctly.

How should I store this Lemon Cake?

After baking, let the cake cool completely. You can keep it in the fridge overnight before serving or decorating, and it will remain fresh for several days in an airtight container.

Can I use fresh lemon zest instead of dried or essential oil?

The recipe specifies 4 teaspoons of dried lemon zest or 4-5 drops of lemon essential oil. If using fresh zest, you would need to adjust the quantity to achieve a comparable lemon flavor, likely more than 4 teaspoons.

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Lemon Cake
[Vegan, Gluten-Free]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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A slice of moist, golden-brown vegan gluten-free lemon cake, topped with a light dusting of powdered sugar, served on a white plate.

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Ingredients You Need for Lemon Cake [Vegan, Gluten-Free]

Wet Ingredients:

1 can (8 1/2 ounces) of unsalted chickpeas
5 1/3 ounces raw summer squash, cut into bigger chunks
7 ounces additive-free oat milk
1/4 + 1/8 teaspoon Himalayan salt
3 1/2 tablespoons birch xylitol or date sugar
1 ounce tahini (sesame seed butter)
2 tablespoons ground chia seeds
1 tablespoon mesquite flour
4 teaspoons of dried lemon zest or 4-5 drops of lemon essential oil

Dry Ingredients:

1 1/2 ounces coconut flour
1/2 ounce fat-reduced almond flour (protein powder)
1 1/4 ounces raw buckwheat flour
1 teaspoon cinnamon
1/2 teaspoon dried ginger
1/4 teaspoon turmeric
2 tablespoons poppy seeds

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How to Prepare Lemon Cake [Vegan, Gluten-Free]

Heat oven to 350°F.
Start with rinsing and draining the chickpeas really well. Then, blend them with raw summer squash, oat milk, tahini, salt and sweetener into a smooth batter.
Next, add ground chia seeds and mesquite and process again. You may use either blender or immersion blender.
In a large bowl mix together all the dry ingredients – use a fork to separate any chunks of flour. Then, pour the wet mixture over dry and mix until well incorporated.
Line the bottom of a 5.9-inch round cake tin with parchment paper and grease the sides with coconut oil, avocado oil or olive oil. Transfer the batter into cake tin and spread it out evenly using a spatula or spoon. Bake for 55 minutes to 1 hour and let cool completely before slicing or cutting the cake into half (for frosting). You can also keep it in fridge overnight before serving and/or decorating.

Notes

If you want your lemon cake baked and cooled faster and don’t care for the round shape, transfer the batter onto baking sheet lined with parchment paper and form about 17x17cm (6.8 inch) square or similar size rectangle (use a spatula). Bake for 40 minutes and let cool