Cakes

Zesty Lemon Cakes

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.

Lemon Cakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 83kcal
Author wallyjay

Ingredients

Dry Ingredients

  • 90 g Rolled Oats or Oat Flour
  • Zest of 1 Lemon
  • 1/2 tbsp Ground Flaxseed
  • 1/2 tsp Baking Powder
  • Pinch of Salt

Wet Ingredients

  • 1 1/2 tbsp Water
  • 125 ml Plant Milk
  • 3 tbsp Golden Syrup
  • Juice of 1 Lemon

Instructions

  • 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. 

Notes

Please be advised, calories are estimates and your ingredients may vary from mine. 
For more recipes like this visit www.wallyjay.com

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