Lemon Coconut Cake with Vanilla Cashew Cream - Food Revolution Network

Ingredients

• 1 cup organic oat flour
• 1 cup almond meal
• ¼ cup flax meal (freshly ground)
• 2 tsp baking powder
• 1 tbsp organic lemon zest
• 1 cup shredded coconut (unsweetened)
• ¼ tsp salt (optional)
• ½ cup plant-based milk (unsweetened)
• ¼ cup maple syrup (or date paste, link in Chef’s Notes)
• ¼ cup lemon juice (freshly squeezed)
• ¼ cup plant-based yogurt (unsweetened)
• 1 tsp vanilla extract
• 1 cup cashews (raw, soaked for 4–6 hours or overnight)
• ¼ cup date paste (link in Chef’s Notes)
• 1 ½ tsp vanilla extract (preferably alcohol-free)
• 1 pinch salt (optional)