I genuinely don’t know what struck me to make this delicious lemon cake, it definitely wasn’t anyones birthday. But then again do you really need a special occasion to eat cake? I think with everything that’s going on in the world at the moment we all deserve a few pieces of cake. This Almond and Lemon Cake recipe was inspired by our lemon tree at home, that after 6 years finally has fruit on it. I absolutely love adding a squeeze of lemon to my water in the morning as well as using it in sweet and savory cooking.
Other weekend baking recipes you might enjoy
This Apple Walnut Cake by Crowded Kitchen
Insanely delicious Pistachio Loaf Cake by My Berry Forest
Nourishing Amy’s Double Chocolate Banana Bread Muffins
Anyway, besides the flavour and texture, this Lemon & Almond Cake with Cashew Buttercream is always popular because of how easy it is to make. The cake is sweetened with only maple syrup which makes extremely low in sugar and the cashew buttercream is rich but not too sweet. If you’re wanting to make vegan cakes in the future the buttercream is an amazing recipe to keep on hand – I also tinted half of the cashew buttercream with pink pitaya powder to add that pop of colour. The blueberry jam is made with only two ingredients and creates that little bit of extra flavour. I used 7inch cake tins, which is actually a bit smaller than your standard cake tin. You could easily use a 9 or 10-inch cake tin and not make it a layer cake, you would just have to cook it for longer.
Ingredients for the Almond and Lemon Cake with Vegan Icing
2 cups white spelt flour
1 tsp baking powder
1 tsp baking soda
1 cup almond meal
1/4 tsp salt
1/3 cup lemon juice (around 2 lemons)
Zest from 1 lemon
1/2 cup coconut yogurt
1/4 cup olive oil
1 cup maple syrup
Preheat a fan forced oven to 180 degrees and line two 7 inch cake tins with baking paper.
Sift the flour, baking powder, and baking soda into a bowl and add the almond meal and salt.
In a separate bowl add your lemon juice, lemon zest, coconut yogurt, olive oil and maple syrup. Mix well until combined (the mixture will be a little lumpy because of the coconut yogurt)
Add the wet mixture to the dry and fold through until a batter forms. The mixture should be light and airy. Place equally into your cake tins and cook for 25 minutes. Remove the cakes from the tins and leave to cool before frosting.
1 1/2 cups-soaked cashews
1/4 cup melted coconut oil
1/4 cup coconut yogurt
3 tbsp maple syrup
1/2 tsp vanilla paste
Juice from half a lemon
1 cup frozen blueberries
2 tbsp water
2 tbsp chia seeds
To make the icing – be sure you have soaked your cashews in cold water overnight or in boiling water for 20 minutes.
Add your soaked cashews to a high-speed blender and blend until it becomes a paste. Add the remaining ingredients and blend until smooth.
To make the blueberry jam – add the blueberries, water and chia seeds to a pot over medium head and cook until the liquid has absorbed. Leave in the fridge to chill.
Frost the cooled cakes and add the blueberry jam in-between the layers. Decorate with sliced lemon and edible flowers.
Notes: You could replace the white spelt flour with a good quality GF flour or your favourite GF flour mix to make this cake gluten free.
Have fun and enjoy