Vegan lemon cake


This vegan tart by Shanti_Indiga is a treat for the senses; delicious, healthy and (unsurpassed / unparalleled) in presentation.





  • 2 1/2 cups whole or gluten free oat flakes
  • 1 cup activated* or dried almonds. In order to activate the almonds, soak them with cold water for 4 to 12 hours.
  • 2/3 cup liquid coconut oil
  • 6 soft dates
  • 1 tsp salt




  • 1/2 cup coconut cream/li>
  • 2 cups activated cashews
  • 1/2 cup sweetener syrup, or to taste
  • 1 cup fresh lemon juice
  • 2/3 cup liquid coconut oil
  • 2 tsp lemon zest
  • 1 tsp vanilla paste or liquid vanilla
  • 1 tsp salt




  • Decorate to taste.




First ground the almonds in a food processor, add the rest of the base ingredients and blend together.

Spread the mixture evenly in the mold and let it cool for a while in the fridge.

Blend all the ingredients for the filling together until it has a thick cream consistency without lumps.

Pour the filling over the base on the mold, let it cool in the refrigerator for a few hours until it has a consistency that allows it to be cut. You can also leave it in the freezer for less time than in the fridge.

Remove the cake from the mold, decorate to taste, and serve it.

* Activate: Soak seeds, nuts and legumes in water to “wake them up”.
By absorbing water, antinutrients are inactivated, enzymatic processes good for us are started, digestion is improved and the nutritional content is enhanced.


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