Vegan Lemon Cake with Cashew Icing

This is one of my best creations. This light fluffy version of lemon cake is tasty and healthy. Made with apple and oat flour to give it a nice texture with its delightful lemon flavor.

Preheat oven to 350 degrees. Grease pan with coconut oil. Mix shredded carrots, applesauce, sugar and oil. Next, add flour, spices, baking soda and salt. Pour plant milk in and stir. Once mixed, fold in raisins and nuts. Bake in 8x8 pan for 30 minutes. Drizzle icing on top.

1 shredded apple

5 tbsp applesauce

1 lemon Zest and juice

1/2 cup sugar

1 tbsp coconut oil

1 tsp vanilla

1 cup all purpose flour

1/2 cup oat flour

1 tsp baking soda

1 tsp salt

1 cup plant milk

Icing:

1/2 cup cashews

2 tbsp agave

1 tsp lemon juice

2 tbsp plant milk

2 tsp water

Preheat oven to 350 degrees. Grease pan with coconut oil. Mix shredded apple, applesauce, lemon juice, zest, sugar, coconut oil and vanilla in bowl. Next, add both flours, baking soda and salt. Then add plant milk and stir.

Bake in 8x8 glass pan or bundt pan for 30 minutes.

Drizzle icing on top.