I’ve been wanting to make this recipe for so long! My dad’s birthday was coming up and I knew I had to make it! We both love lemon and I’m currently obsessed with chamomile tea so, I had to pair these two together! I love how dense, but light at the same time this cake is. I know, it’s hard to understand. The lightness of the coconut whipped cream just makes it the perfect Spring/Summer cake.
Vegan Lemon Chamomile Cake
Recipe adapted from Anna Banana
- 2 tsp lemon zest
- 100 ml cashew or almond milk
- 150 ml concentrated chamomile tea, cooled ( I used 3 tea bags in this amount of water)
- 1 1/4 C APF (substitute with GF version if you need to)
- 3/4 C coconut sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp apple cider vinegar
- 60 ml olive oil
For the coconut whipped cream
- 1 Can of coconut cream chilled in the fridge overnight
- 2 Tbsp maple syrup
- 1 tsp lemon zest
Preheat oven at 350 F. Grease 2 cake tins and set aside.
In a measuring cup mix wet ingredients. On a different bowl mix all dry ingredients and slowly add the wet. Pour into tins and bake for about 30 minutes. Take out of the oven and let it cool completely.
To make the coconut whipped cream:
In a bowl of a stand mixer add the chilled coconut cream and whip until soft peaks form. Add the maple syrup and zest, beat until combined . Cover and put in the fridge until your cake is ready to be frosted.