RECIPE STORY

Vegan Lemon Rosemary Cake

by

This moist and spongy lemon cake is prepared with fragrant rosemary and flavourful olive oil, then topped with a tangy lemon curd spread.

We made it vegan, gluten-free, and refined sugar-free to give you a healthier dessert with five times fewer fats and sugars than the classic one.

Health

Time

1h 20m

Cost

Nutrients

294 kcal

Carbs 28 grams

Sugars 6 grams

Total Fats 17 grams

Saturates 3 grams

Fibers 5 grams

Proteins 7 grams

Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts

Servings

12

Did you know?

Technically, lemons are berries, and a single tree can give 500 pounds of lemons per year.

A versatile fruit

For a fresh and zesty kick, add lemon juice or lemon peel to both sweet and savoury recipes.

These yellow fruits are also packed with health-boosting antioxidants like vitamin C.

Tap below to discover our best recipes with citrus fruits now!

Step 1

Soak the flaxseeds in water for 10 minutes or until they form a gel-like mixture. Meanwhile, in a food processor, blitz the oats into flour and blend the bananas into a creamy mash.

Ingredients List

Ground Flaxseeds6tbsp
Water150mL
Oats140g
Bananas3
Almond Flour130g
Potato Starch140g
Baking Powder20g
Extra Virgin Olive Oil90mL
Almond Milk80mL
Large Lemon1
Dried Rosemary2tbsp
Vegan Lemon Curd180g
Step 2

In a mixing bowl, combine oat flour, almond meal, starch, and baking powder and add a pinch of salt. Next, incorporate the "flax-egg", mashed bananas, oil, milk, zest and juice of the lemon, and dried rosemary.

Ingredients List

Ground Flaxseeds6tbsp
Water150mL
Oats140g
Bananas3
Almond Flour130g
Potato Starch140g
Baking Powder20g
Extra Virgin Olive Oil90mL
Almond Milk80mL
Large Lemon1
Dried Rosemary2tbsp
Vegan Lemon Curd180g
Step 2

Mix well into a smooth cake batter.

Ingredients List

Ground Flaxseeds6tbsp
Water150mL
Oats140g
Bananas3
Almond Flour130g
Potato Starch140g
Baking Powder20g
Extra Virgin Olive Oil90mL
Almond Milk80mL
Large Lemon1
Dried Rosemary2tbsp
Vegan Lemon Curd180g
Step 3

Transfer the batter into a 20cm (8 inches) cake tin and bake the cake for 55 minutes at 150°C (300°F).

Ingredients List

Ground Flaxseeds6tbsp
Water150mL
Oats140g
Bananas3
Almond Flour130g
Potato Starch140g
Baking Powder20g
Extra Virgin Olive Oil90mL
Almond Milk80mL
Large Lemon1
Dried Rosemary2tbsp
Vegan Lemon Curd180g
Step 4

Leave the cake to cool down and then top it with lemon curd. Finally, garnish with fresh rosemary sprigs and extra lemon zest.

Ingredients List

Ground Flaxseeds6tbsp
Water150mL
Oats140g
Bananas3
Almond Flour130g
Potato Starch140g
Baking Powder20g
Extra Virgin Olive Oil90mL
Almond Milk80mL
Large Lemon1
Dried Rosemary2tbsp
Vegan Lemon Curd180g

MEAL PLAN

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