This delicious sponge cake is prepared with almond meal, silken tofu, zero-calorie erythritol, and lots of lemons.
This easy-to-make lemony dessert is vegan, gluten-free, sugar-free, and suitable for keto diets.
Health
Time
1h 15mCost
237 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
14
Almond meal is a low-carb, gluten-free alternative to wheat flour.
If you're on a ketogenic diet or suffer from gluten sensitivity, you can swap plain flour with almond meal to prepare cakes, muffins, and cookies.
With our free Smart-Search tool you can easily find recipes according to your diet, food allergies, and nutritional needs.
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Soak ground flaxseeds with water for 10 minutes or until they form a thick gel-like mixture.
| Ground Flaxseeds | 3tbsp |
|---|---|
| Water | 5tbsp |
| Almond Flour | 380g |
| Baking Powder | 12g |
| Baking Soda | 1tsp |
| Erythritol | 180g |
| Silken Tofu | 220g |
| Almond Milk | 250mL |
| Lemon Essence | 0.5tbsp |
| Lemons | 2 |
| Arrowroot Powder | 140g |
Meanwhile, combine almond meal, baking powder, baking soda, arrowroot starch, erythritol, and a pinch of salt in a bowl.
| Ground Flaxseeds | 3tbsp |
|---|---|
| Water | 5tbsp |
| Almond Flour | 380g |
| Baking Powder | 12g |
| Baking Soda | 1tsp |
| Erythritol | 180g |
| Silken Tofu | 220g |
| Almond Milk | 250mL |
| Lemon Essence | 0.5tbsp |
| Lemons | 2 |
| Arrowroot Powder | 140g |
Next, incorporate the prepared flax-egg, blended silken tofu, almond milk, lemon essence, and lemon zest. Whisk the ingredients into a smooth cake batter.
| Ground Flaxseeds | 3tbsp |
|---|---|
| Water | 5tbsp |
| Almond Flour | 380g |
| Baking Powder | 12g |
| Baking Soda | 1tsp |
| Erythritol | 180g |
| Silken Tofu | 220g |
| Almond Milk | 250mL |
| Lemon Essence | 0.5tbsp |
| Lemons | 2 |
| Arrowroot Powder | 140g |
Transfer the batter into a cake or loaf tin with the help of a spatula.
| Ground Flaxseeds | 3tbsp |
|---|---|
| Water | 5tbsp |
| Almond Flour | 380g |
| Baking Powder | 12g |
| Baking Soda | 1tsp |
| Erythritol | 180g |
| Silken Tofu | 220g |
| Almond Milk | 250mL |
| Lemon Essence | 0.5tbsp |
| Lemons | 2 |
| Arrowroot Powder | 140g |
Bake the cake for 60 minutes at 150°C (300°F) and leave it to cool on a wire rack before serving.
| Ground Flaxseeds | 3tbsp |
|---|---|
| Water | 5tbsp |
| Almond Flour | 380g |
| Baking Powder | 12g |
| Baking Soda | 1tsp |
| Erythritol | 180g |
| Silken Tofu | 220g |
| Almond Milk | 250mL |
| Lemon Essence | 0.5tbsp |
| Lemons | 2 |
| Arrowroot Powder | 140g |
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