Lemon coconut cake

Try out this delicious lemon coconut cake!

What you need:

• 450 g gluten free oat flour
• 1 tablespoon ground lemon peel
• 150 g coconut sugar
• 150 g coconut oil
• 100 ml almond milk
•   50 ml sparkling water
•   80 ml fresh lemon juice
•   4 tablespoons coconut flakes
•   2 teaspoons baking powder
•   1 teaspoon baking soda

Cashew icing:

• 350 g cashew nuts (soaked for at least 2 hours in water)
• 3 tablespoons maple syrup
•   200 ml coconut milk
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla

Directions:

Preheat oven to 180 degree C. Take a baking tray and cover it with parchment paper. First mix all the dry ingredients together and then all the liquid ones. Then, put them together and whisk them well. Pour the batter into the baking tray and flatten the cake. Bake for around 20-25 minutes.

For the cashew icing:

Mix all the ingredients together in a blender until you get a smooth texture,  After baking, let the cake cool down and spread the cashew icing evenly on the cake. You can also add some lemon peel and coconut flakes to garnish.

Enjoy! 💛