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Lemon Coconut Cake with Vanilla Cashew Cream
Ingredients
  • subheading: Dry Ingredients:
  • 1 cup organic oat flour
  • 1 cup almond meal
  • ¼ cup flax meal (freshly ground)
  • 2 tsps baking powder
  • 1 Tbsp organic lemon zest
  • 1 cup shredded coconut (unsweetened)
  • ¼ tsp salt (optional)
  • subheading: Wet Ingredients:
  • ½ cup plant-based milk (unsweetened)
  • ¼ cup maple syrup (or date paste, link in Chef’s Notes)
  • ¼ cup lemon juice (freshly squeezed)
  • ¼ cup plant-based yogurt (unsweetened)
  • 1 tsp vanilla extract
  • subheading: Vanilla Cashew Cream:
  • 1 cup cashews (raw, soaked for 4 to 6 hours or overnight)
  • ½ cup plant-based milk (unsweetened)
  • ¼ cup date paste (link in Chef’s Notes)
  • 1 ½ tsp vanilla extract (preferably alcohol-free)
  • 1 pinch salt (optional)
Steps
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