Since you liked our vegan carrot cake  make cakes more often and today we bring you this lemon cake that has nothing to envy. I couldn’t tell you which one I like more, the best thing is that you do both and compare yourselves.

The recipe is similar, although we have adapted it a bit. It is also low in fat and contains no oil or refined ingredients. It also doesn’t have chemical yeast because I prefer to use baking soda in my sweets, I think it’s a healthier alternative and it works very well for me. If you want you can adapt the recipe to your taste using yeast or oil. It’s your cake and you can do what you want.



  • 1 taza de harina de arroz integral (140 g)
  • 1 y 1/4 tazas de harina de avena (140 g)
  • 1/2 taza de azúcar integral (100 g)
  • 2 cucharaditas de bicarbonato
  • 3 huevos de lino o linaza
  • 1 taza de leche de coco (250 ml)
  • 1/2 taza de zumo de limón (125 ml)
  • 1 cucharada de ralladura de limón
  • Frosting vegano saludable al gusto (opcional)
  • Almendras, arándanos y ralladura de limón para decorar (opcional)


  1. Preheat the oven to 200ºC or 390º F .
  2. In a bowl, mix the dry ingredients (brown rice flour, oatmeal, sugar, and baking soda).
  3. We prepare the flax or flaxseed eggs and put them in the bowl in which we had the dry ingredients together with the coconut milk, the lemon juice and the zest and stir until they are well integrated .
  4. We grease the mold with oil (we usually use coconut oil). If you use a nonstick pan that doesn’t stick, you can skip this step. In order not to have to pour as much oil, we like to put parchment paper at the base of the mold, this way it is easier to unmold. We use this mold with a diameter of 22 cm (8⅔ inches).
  5. Pour the batter into the pan.
  6. Bake for about 30 minutes or until the cake is ready.
  7. We take it out of the oven and let it cool before unmolding it.
  8. We decorate it with our healthy vegan frosting that we spread with the help of a spoon, almonds, blueberries and lemon zest, but it is optional.


  • We grind oat flakes in the blender. If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated in CE regulation 41/2009. However, people with severe sensitivity to gluten may experience symptoms below 20 ppm, so they should consider their tolerance level.
  • You can use another type of flour or sweetener, although you may have to add more or less (see the step-by-step photo to see how the dough turned out before baking).
  • The bicarbonate of soda could be substituted for yeast, although I cannot tell you how exact amount.
  • The coconut milk we use is canned because it usually has simpler ingredients (water and coconut) and because the fat content is higher than brick milk.
  • < li>In our recipes I always tell you that you can use any vegetable milk , but since this cake has no added fat, it’s important to use a high-fat milk, such as coconut milk.

Share With Your Friends!!

Similar Posts