This recipe has been brewing in my mind for a while and I am so glad that I finally made it. I love that it uses a 1/2 and 1/4 measuring cup for most of the ingredients, which helps to make the prep easier. Hope you are able try out this amazing lemon and coconut cake! Not only is it divine, it's also totally dairy-free using coconut oil and coconut milk in the cake and cashew nut cream in the frosting.
Preheat the oven to 175°C. Line a 22.5cm diameter x 4.5cm deep round baking tin with baking paper. Set aside.
Add macadamia nuts into a food processor, process for 3-4 minutes to make a smooth and creamy paste.
Place remaining wet ingredients, coconut oil, coconut milk, maple syrup, lemon juice into the food processor and blitz to combine.
Then add dry ingredients, oat flour, desiccated coconut, almond meal, psyllium husk, baking soda, salt and coconut sugar into the food processor and combine.
Finally, add the zest of 2 lemons and stir with a spoon to incorporate.
Pour the mixture into the pre-lined baking tin and bake for 35-40 minutes or until cooked when tested with a skewer.
Once cooked, leave in the baking tin for 10 minutes before transferring onto a cake rack to completely cool.
In a food processor, process cashew nuts for 3-4 minutes until creamy.
Add remaining ingredients, combine, and set aside.
Once the cake has cooled completed, frost the cake and sprinkle with toasted coconut flakes for an extra crunch.
8 servings
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