Lemon cakes have always been one of my favourite cakes (apart from German-style cheesecakes), just because they are so refreshing, moist and I reaaaaally love lemons! The recipe for this one is so simple but at the same time so delicious that I can’t wait to share it with you. Especially the combination of cashew-lemon frosting on top adds some extra freshness to it, and is much healthier than regular icing sugar coatings. It’s the perfect cake to bring to birthday parties (because it’s also very pretty) or just any regular afternoon treat!
- 2 cups all purpose flour (alternative you can mix it half/half with rice or spelt flour)
- 1 Tbsp baking powder
- juice of 1 lemon
- zest of 1 lemon
- ⅓ cup melted coconut oil (more for greasing)
- ⅔ cup water
- ⅓ cup maple or pure date syrup
- 1 cup of cashews (soaked for minimum 4 hours, preferably overnight)
- juice of 1 lemon
- 2 Tbsp melted coconut oil
- 1 tsp vanilla bean powder
- ¼ cup maple syrup
- more lemon zest and lemon slices for topping
- Preheat the oven to 200°C.
- Place all the cake ingredients into a medium sized bowl and mix well together.
- Grease a cake tin with coconut oil and put the mixture inside.
- Bake for 30 minutes at 200°C and let cool down afterwards.
- In the meantime prepare the frosting.
- Place the soaked cashews and all other ingredients into a blender and mix well until smooth.
- Place the frosting into the refrigerator for about 15-20 minutes.
- When the cake has cooled down, coat it with a thick layer of the frosting and place everything into the refrigerator for another 15 minutes to allow frosting to set down.
- Add more lemon zest and lemon slices as toppings and enjoy either chilled or let cool down a bit at room temperature!
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I don’t understand the water amount
coconut oil 1/3 ?
Sorry for the confusion 🙂 I left out a word. I changed it now and also clarified the water amount!
Thank you for sharing this recipe. I love lemon desserts. Can’t wait to try this.
i went by the written recipe ,except used maple syrup instead or agave,refined coconut oil and liquid quality vanilla beans as we cant afford the powdered stuff.My daughters concerned as its not a white cream colour as shown in the pic,Instead having a tan color.Could this be because of using pure maple surup and i also using refined coconut oil would this alter the taste aswell??
The only reason I can think off right now for it to turn to a tan color would be the dark vanilla extract. But even with the extract it should be more white-ish rather than tan. I don’t think that the maple or refined coconut oil will make any change, I use cashews with coconut cream and maple all the time and it always turns out white… Really clueless here 🙁
p.s i soaked a cup of dry cashews and used all of em is this correct?
Mine is also brown, I used date syrup & coconut oil as stated in the recipe….It must be the date syrup. But why wouldn’t maple do the same?
the date syrup will definitely turn it more tan – I always have that with my desserts. The maple syrup however shouldn’t turn it that dark because it’s much less strong. For example I always use maple syrup in my cream cakes or whipped cream and they always turn out white..