The recipe has been adapted from the Peanut Butter Potato Cakes Recipe. They’re just as tasty, a little lower in calories and super zesty. Note – for this exact recipe I added a little icing on top made by combining 2 tsp Icing Sugar with 1 tsp Water and a little Vanilla Extract. Then topping with Lemon Zest.
These Lemon Cakes are dense, moreish, healthy and tasty. They’re Vegan and Gluten-free and super simple to make in just 30 minutes.
The combination of the zesty lemon and the sweetness of the Golden Syrup make a perfect combination.
If you enjoy these, make sure to try the original peanut butter version or the moreish Banana version. Both equally delightful and low calorie. Or, for something a little sweeter and chocolate covered how about the Cookie Dough Peanut Bites. Or, maybe you are in search of something to have as a main before these cakes, in that case, the Tofu & Sweet Potato Kale Salad would be perfect for a healthy and delicious alternative to something more carb heavy.
- 90 g Rolled Oats or Oat Flour
- Zest of 1 Lemon
- 1/2 tbsp Ground Flaxseed
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1 1/2 tbsp Water
- 125 ml Plant Milk
- 3 tbsp Golden Syrup
- Juice of 1 Lemon
Heat oven to 180C Fan Oven or 200C for a normal oven.
Firstly, mix the water and flaxegg into a small bowl and place in the fridge.
Next, blend your oats into a fine powder unless you're using Oat Flour.
Combine all your dry ingredients into one bowl, do the same for your wet ingredients in a separate bowl.
Add the flax egg into the wet ingredients.
Add the wet ingredients into the dry ingredients and then mix thoroughly until combined.
Pour equal amounts into your cupcake tin and bake on the middle shelf of the oven for 20 minutes or until pick comes out clean
Leave to cool before eating. They will keep at room temperature in a sealed container for 3-4 days. Alternatively, can be frozen and defrosted as needed.
Please be advised, calories are estimates and your ingredients may vary from mine.
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