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Prep time

Cook time

Total time

Servings

8
How to make Ulu Hye's

Dairy Free Lemon Cake

Lemon in dessert is just the best isn’t it?! This dairy free lemon cake hits the spot, with the perfect amount of zest and sweetness.

It’s no secret that we are obsessed with oat flour in baking. It’s light, super high in fibre and rich in beta glucans. Beta glucans are incredibly good for the immune system. They speak directly to our defence cells to help fight colds, viruses and parasites.

We are all about food as medicine, but making sure it’s delicious in the process.

Grab yourself a cuppa once you’ve made this dairy free lemon cake and enjoy a slice đź’—

Ingredients

  • 1 C oat flour
  • 1 1/4 wholemeal self raising flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 C xylitol
  • 1/4 C melted coconut oil
  • 1 C Ulu Hye Almond Milk
  • 1/4 C coconut yogurt
  • Juice of 2 lemons
  • 1 flax or chia egg (1 tbsp ground seed with 3 tbsp water soaked for 5 mins)
  • 2 tsp vanilla extract
Cashew Icing
  • 1/2 C cashews soaked for at least 1 hr
  • 1/4 C coconut milk
  • 1/4 C maple syrup
  • 2 TBSP lemon juice
  • 2 -4 TBSP Ulu Hye Almond Milk
 

Steps

1

Preheat the oven to 180°C
2

Line a loaf tin with baking paper and lightly grease with coconut oil
3

In a bowl, combine flour, baking powder, bicarb soda and xylitol
4

In another bowl combine coconut oil, milk, coconut yogurt, lemon, flax egg and vanilla extract
5

Add wet ingredients to dry ingredients and combine well
6

Pour into loaf tin and bake for 20 minutes
7

While cake is in the oven, it's time to make the frosting
8

In your blender or food processor, add all icing ingredients and blend until you have a smooth texture. This recipe calls for runny icing but if you'd prefer thicker icing, omit the additional almond milk
9

Allow cake to cool until it is just warm and pour icing on top
10

Cut as you go to keep it fresh and moist
11

Will keep in the fridge in an air tight container for up to 5 days

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