Description
Here’s an easy recipe for gluten-free vegan lemon cake with poppy seeds. It comes with chocolate frosting and tons of healthy legumes and veggies hidden inside while all the oils and refined sugars are left out. You won’t be able to resist the delicate lemon flavour combined with creamy-dreamy chocolate topping.
Ingredients
WET MIXTURE
- 1 can (240g, 8.5oz) of unsalted chickpeas
- 150g (5.3oz) raw summer squash, cut into bigger chunks
- 200g (7.05oz) additive-free oat milk
- ¼+⅛ tsp. Himalayan salt
- 3½ tbsps. birch xylitol or date sugar (for Plantricious version)
- 25g (0.9oz) tahini (sesame seed butter)
- 2 tbsps. ground chia seeds
- 1 tbsp. mesquite flour
- 4 tsps. of dried lemon zest (Plantricious version) or 4-5 drops of lemon essential oil
DRY
- 40g (1.4oz) coconut flour
- 15g (0.53oz) fat-reduced almond flour (protein powder)
- 35g (1.2oz) raw buckwheat flour
- 1 tsp. cinnamon
- ½ tsp. dried ginger
- ¼ tsp. turmeric
- 2 tbsps. poppy seeds
Instructions
- Heat oven to 175°C (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 (in the video I add dry ingredients to the wet mixture, but it is actually easier the other way around).
- Line the bottom of a 15cm (5.9inch) 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.
One serving has 7.2 GL points.
Nutritional info per serving (without frosting, Plantricious version): 156 kcal, 16g carbohydrates (61.4% of kcal), 5.57g fats (32.2% of kcal), 6.88g protein (17.7% of kcal), 6.85g fibre, 80.5mg sodium, and 10.3 GL points.
Nutritional info per serving (with chocolate frosting): 222 kcal, 30.7g carbohydrates (44.3% of kcal), 9.97g fats (40.5% of kcal), 8.43g protein (15.2% of kcal), 9.89g fibre, 113mg sodium, and 9.5 GL points.
- Prep Time: 25 minutes
- Cook Time: 55 minutes - 1 hour, cooling time: 1 hour
- Method: Baking
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 148 kcal
- Sodium: 80.1mg
- Fat: 5.42g
- Carbohydrates: 14.7g
- Fiber: 6.82g
- Protein: 6.73g
