How to Make Lemony Snippet Cakes

A super-moist cake that is easy to make and is delicious eaten alone, or accompanied with ‘friends’ – coconut yoghurt, ice cream or lemon juice drizzle and cream!

Vegan & Healthy

This plant-based cake is a great lunch box filler for kids (or big kids) or a nice treat with a cup of tea/coffee. It is gluten-free and very easy on the digestive system.

Almond Meal is left-over pulp from making almond mylk. But, you can buy organic Almond Meal in any good health food store/shop. Almond Flour is ground up blanched almonds and it is much finer than Almond Meal. Almond Meal has a more coarse texture.

Ingredients

• 1/2 cup plant-based mylk (soy, almond, oat)

• 1/4 cup extra virgin olive oil

• 1 medium apple (peeled and core removed)

• 1/4 cup lemon juice*

• 1/2 cup maple sugar (or syrup)

• 1/2 teaspoon cinnamon

• 4 cups (400g) Almond Meal

• 2 teaspoons baking powder

• 1 tablespoon lemon zest

• 1 tablespoon organic icing sugar (or coconut flour for a healthier option), to serve

  *if you love lemon, increase lemon juice to 1/2 cup and add in an additional 1/4 cup of Almond Meal

Method

1. Preheat the oven to 160 degrees Celsius

2. Line a 9×3 springform cake tin with baking paper

3. Gather the following ingredients and place them into the blender as follows:

   • 1/2 cup plant-based mylk (soy, almond, oat)

   • 1/4 cup extra virgin olive oil

   • 1 medium apple (peeled and core removed)

   • 1/4 cup lemon juice

4. Blend all together in your Kuvings Vacuum Blender

   • Place the lid on the jug and the noise-reduction cover on

   • Touch ‘power on’ button

   • Select vacuum blend or auto blend button

   • Let the Blender do its thing

5. In a large bowl place the following

   • 1/2 cup maple sugar (or syrup)

   • 1/2 teaspoon cinnamon

   • 4 cups (400g) Almond Meal

   • 2 teaspoons baking powder

   • 1 tablespoon lemon zest

     Make a well in the centre and then tip your wet blender mix into the bowl.

6. Pour the batter into your cake tin/silicon mould and smooth over to make level.

7. Bake in the oven until they are golden, for approximately 30 minutes.
   You can check they are ready by inserting a toothpick into the middle – it should come out clean.

8. Remove from the oven once cooked and allow them to cool completely before removing them from tin/silicon mould.

9. With a small sifter/strainer, dust with icing sugar/coconut flour

10. Serve with any of the following:

    • fresh fruit – raspberries, banana

    • ice cream – vanilla bean coconut ice cream

    • cream – coconut yoghurt

They will remain fresh and moist in a sealed container for a few days. You can also reheat them gently in the oven and serve warm!