Ingredients

The following ingredients have 4 Servings
  • 1 cup rice flour ((see notes))
  • 1 cup oat flour ((see notes))
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1/8-1/4 tsp turmeric ((for color))
  • 1/2 cup canned coconut milk ((see notes))
  • 1/3 cup maple syrup ((see notes))
  • 1/3 cup lemon juice
  • 3 tbsp aquafaba ((see notes))
  • Zest of one lemon ((about a heaped tsp))
  • 3/4 heaped cup powdered Erythritol (or powdered sugar (see notes))
  • 1 tbsp lemon juice
  • 3 tbsp plant-based milk

Instruction

  • You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.
  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking pan (or sheet pan) with parchment paper with an overhang for easy removal. My pan measures 9"x6" resp. 23x15 cm (see pictures above in the blog post).
  • Mix all dry ingredients in a bowl with a whisk.
  • Add the wet ingredients and mix with a whisk until combined (don't over mix).
  • Pour the batter into the lined pan. Bake for about 25 minutes in the oven, or until a toothpick (inserted in the center) comes out clean. It took 24 minutes in my gas oven.
  • Let cool completely. Meanwhile, make the icing/glaze.
  • Simply add all ingredients to a small bowl and mix with a whisk. The icing should be runny but not too thin. If it's too thin, add more powdered Erythritol/powdered sugar (you'll need less milk if you use regular powdered sugar!). If it's too thick, add a little more lemon juice or plant-based milk.
  • Pour the icing onto the cooled lemon cake and transfer the cake to the fridge for about 20-30. The icing will firm up pretty quickly when you use Erythritol (what I did).
  • Cut into squares and enjoy! Store leftovers in the fridge for up to 5 days. Check the recipe notes below.