Rated 4.5 out of 5 based on 1 votes
- 1 cup atta wholemeal flour
- 1 cup wholemeal flour
- 3 Tbls baking powder (generous tbsp!)
- 3/4 cups dessicated coconut
- 2 Tbls nuttelex sunflower margarine
- 1/2 cup sunflower oil
- 1 + 1/3 cup soy milk
- 1 x juice of 1 big lemon
- 1 x zest of 1 smaller lemon
- 1/4 x vanilla pot seeds
- 1 cup stevia
- 1+1/4 cup icing sugar
- 1 splash soy milk
- 1 tspn lemon zest
I used a baking dish 20 x 20 cm
Preheat oven to 180°C
Add all ingredients, except of the icing sugar, into your food processor and process until you have a smooth and creamy batter. Spread a bit oil into your baking dish and add the batter. Bake the cake for 30 minutes.
When ready get the cake out of the oven and let it cool out complete. Leafe it in the dish until it’s cold!
It is easier to remove and will not break.
Mix the icing sugar with the lemon juice, zest and a small splash of soy cream or soy milk. The soy cream/milk will make the glaze white, what always looks pretty nice. When ready spread evenly on your cake, put it into the fridge to firm and ENJOY
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nice and delicious for afternoon tea.
Absolutly. I also think its a nice spring and summer cake — lemon always gives such a lovely fresh note