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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’re 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.


  • 1 C oat flour
  • 1 1/4 C wholemeal self raising flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 C xylitol
  • 1/4 C melted coconut oil
  • 1 C almond milk (made using our Almond Mylk Base)
  • 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  



Preheat the oven to 180°C

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

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

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

Add wet ingredients to dry ingredients and combine well

Pour into loaf tin and bake for 20 minutes

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

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

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

Cut as you go to keep it fresh and moist

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

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