Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients
Dry Ingredients
1cuporganic oat flour
1cupalmond meal
¼cupflax meal (freshly ground)
2tspbaking powder
1tbsporganic lemon zest
1cupshredded coconut (unsweetened)
¼tspsalt (optional)
Wet Ingredients
½cupplant-based milk (unsweetened)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
¼cuplemon juice (freshly squeezed)
¼cupplant-based yogurt (unsweetened)
1tspvanilla extract
Vanilla Cashew Cream
1cupcashews (raw, soaked for 4–6 hours or overnight)
½cupplant-based milk (unsweetened)
¼cupdate paste (link in Chef’s Notes)
1 ½tspvanilla extract (preferably alcohol-free)
1pinchsalt (optional)
Directions
1
Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
2
Add the oat flour, almond meal, flax meal, baking powder, lemon zest, shredded coconut, and salt, if using, to a large mixing bowl.
3
To a medium bowl, add the milk, maple syrup or date paste, lemon juice, yogurt, and vanilla extract and whisk until combined.
4
Transfer the wet batter to the dry ingredients and mix until combined.
5
Bake for 40 minutes or until a toothpick inserted comes out clean.
6
Meanwhile, make the Vanilla Cashew Cream: Drain the soaked cashews.
7
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor. Blend until smooth.
8
Once the cake is finished baking, remove from the oven and let cool completely before frosting with the Vanilla Cashew Cream.
9
Sprinkle with coconut flakes, if desired.
Chef's Notes
Nut-free Use sunflower seeds in place of cashews for the cashew cream.
Use teff flour or more oat flour in place of the almond flour.
Flour-free Substitute an additional cup of almond meal for the oat flour.
Whole Food Sweetener Use date paste in place of maple syrup.
Prep Ahead Make the cashew cream ahead of time and store in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Storage Store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Dry Ingredients
1cuporganic oat flour
1cupalmond meal
¼cupflax meal (freshly ground)
2tspbaking powder
1tbsporganic lemon zest
1cupshredded coconut (unsweetened)
¼tspsalt (optional)
Wet Ingredients
½cupplant-based milk (unsweetened)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
¼cuplemon juice (freshly squeezed)
¼cupplant-based yogurt (unsweetened)
1tspvanilla extract
Vanilla Cashew Cream
1cupcashews (raw, soaked for 4–6 hours or overnight)
½cupplant-based milk (unsweetened)
¼cupdate paste (link in Chef’s Notes)
1 ½tspvanilla extract (preferably alcohol-free)
1pinchsalt (optional)
Directions
1
Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
2
Add the oat flour, almond meal, flax meal, baking powder, lemon zest, shredded coconut, and salt, if using, to a large mixing bowl.
3
To a medium bowl, add the milk, maple syrup or date paste, lemon juice, yogurt, and vanilla extract and whisk until combined.
4
Transfer the wet batter to the dry ingredients and mix until combined.
5
Bake for 40 minutes or until a toothpick inserted comes out clean.
6
Meanwhile, make the Vanilla Cashew Cream: Drain the soaked cashews.
7
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor. Blend until smooth.
8
Once the cake is finished baking, remove from the oven and let cool completely before frosting with the Vanilla Cashew Cream.
