Ingredients

Lemon cake:

• 200g flour (~1 1/2 cups)
• 175g sugar (~3/4 cup)
• Zest of 2 lemons
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• Juice of 1 lemon
• 200ml oat milk (~5/6 cup)
• 45g coconut oil, melted (~3 tbsp)

Frosting:

• 250g vegan mascarpone (~1 cup)
• Juice of 1/2 lemon
• 1 tsp vanilla extract
• 150g powdered sugar (~1 1/4 cup)
  
  

How it’s done

Preheat oven to 190°C (375 F). In a big bowl combine the flour, sugar, lemon zest, baking powder and salt. Mix well. Add in the lemon juice, oat milk and melted coconut oil. Whisk until smooth. Pour the mixture into a greased cake pan (24 cm wide). Bake for 35-40 mins. Let it cool down completely after baking. While the cake is cooling down, make the frosting. Add all the frosting ingredients into a bowl and whip them with an electrical handmixer until fluffy and smooth. Spread the frosting on the cooled cake and top with your favorite berries!