LEMON CAKE
Preparation time: 15 min.
Cooking time: 30 min.
Difficulty: Medium
INGREDIENTS
- 200 g flour 00
- 120 ml soy drink
- 100 grams brown sugar
- 50ml Veggò® - Aquafaba
- 60 ml coconut oil
- 1/2 tablespoon of lemon juice
- 1 tablespoon of baking powder
- 1/2 tablespoon of vanilla extract
INGREDIENTS FOR LEMON SAUCE
- 200 ml of water
- 100g of sugar
- 60 ml of lemon juice
- 30 gr of corn starch
- 1 lemon
MADE WITH
PREPARATION METHOD
- Preheat the oven to 180°C.
- In the planetary mixer, whip the Veggò® – aquafaba and sugar for about 10 minutes at maximum speed until the mixture is firm and compact and set aside.
- In a bowl, mix the soy drink, lemon juice, melted coconut oil, lemon zest and vanilla extract. Inside, sift the flour, baking powder and salt.
- Little by little, add the previously whipped Veggò® – Aquafaba to the mixture, incorporating it slowly with movements from the bottom to the top with the help of a spatula until the mixture is smooth and homogeneous. Pour the mixture into a mould (Ø 24cm) and bake for 30 minutes.
LEMON CREAM
- In a saucepan, add water, juice, lemon zest, cornstarch and sugar.
- Heat up and keep it boiling for 1 minute.
- Cool down the cream before spread on the cake.
TIPS & TRICKS
- You can replace soy drink with any vegetable beverage (almond drink, rice drink) keeping the same dosage.
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