Yes, I am Vegan

for compassion, love, life & health

No Bake Lemon Cake

by 46 Comments

My blog turns one today. [Happy Birthday, my dearest blog 🙂 ] 365 days already.

What happened last year?

  • we moved to ‘.com’
  • got a DSLR for my food photography (which I am clearly working on-it’s winter, and all I have is my balcony railing for natural light)
  • been a bit active on social media and I’m loving them.

Plans for next year?

We are planning to buy a theme, get started with ads, youtube channel (if I lose my job-which I don’t think will ever happen) and see how life takes us <3

Your top 9 picks from last year

  1. 7 ingredient Cheezy Kale Chips + Foolproof Kale Chips tips
  2. 6 ingredient Cheesy Sweet Potato Hash
  3. Curried Hashbrown
  4. 7 ingredient Energy bars
  5. 6 ingredient Mujaddhara
  6. South-Indian style Kurma
  7. Black-eyed peas and Kale Dahl
  8. 6 ingredient Cacao Banana Smoothie
  9. 8 ingredient Carrot Cake Smoothie

top92014

Back to our Meatless Monday recipe now, have been insanely busy this semester. I am very tired through the week and I write the posts during the weekend and click on ‘Publish’ when I have some time :\ For my blog’s 1st birthday, I was looking out for a recipe that would have a ‘wow’ factor. And I stumbled upon, Ali’s Food by Mars blog. Love everything about the blog. Ali’s such a sweetheart. Helped me with questions, I had with the recipe and adapted this recipe from her Lemon Squares, I made a lemon jelly cake. YUM <3. I have made these like 4 times already, everyone who have tasted it, says they can’t believe it is vegan. Mission Accomplished.

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You need:

/* For the base */

  • Almonds-1.5 cups
  • Gluten-free Oats-1/2 cup
  • Coconut flour-1/2 cup
  • Medjool dates-6
  • Solid Coconut oil-1 Tbsp
  • Agave nectar-2 Tbsp
  • Salt-1/4th tsp

/* For the lemon jelly layer */

  • Water-1 & 1/3 cups
  • Agar Agar powder-1.5 tsp
  • Agave nectar-1/3 cup
  • Turmeric-1/8 tsp
  • Fresh Lemon juice-1/2 cup
  • Tapioca Starch-3 Tbsp
  • Almond Milk-1/4 cup
  • Salt-1/4th tsp

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Method:

  • Firstly, in a sauce pan, add Agar Agar powder to water and set it aside (No heat, yet). Start with the base

/* For the base */

  • Make Almond meal and oat flour.
  • To this, add coconut flour, salt and mix them all very well.
  • Add half of this quantity to food processor along with dates until dates breaks down and forms a sticky mixture
  • Add this to the rest of the flour, agave, coconut oil, use your fingers and mix them all together until they come together.
  • Add to a springform base lined with parchment paper and press with the base of a flat cup to even them out.
  • Off this goes into refrigerator.

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/* For the lemon jelly */

  • Add tapioca starch to lemon juice and whisk it really well so it is well combined. Set aside.
  • Bring the saucepan contents to heat, allow it to boil.
  • Add agave to the saucepan whilst stirring. Now, turn heat to low-medium
  • Add almond milk, turmeric and mix them all well.
  • Add tapioca lemon mixture and stir until it begins to thicken up. Like a gooey chocolate sauce consistency
  • Now, add this to the springform base, break the bubbles on top if any (I forgot to do this)
  • Back into the refrigerator for 3 hours, until it is firmed up well.

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  • No Bake Lemon Cake, ready to slice up.

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  • Some chocolate sauce drizzled on top cuts through the tanginess and complements it well 🙂 And some strawberries. YUM <3

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DSC_0009Recipe for Chocolate sauce: Mix agave/coconut nectar and cacao until they come together in a sauce-consistencyDSC_0022

Got a sweet tooth? You gotta try this raw chocolate bark then 🙂

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Taking it to FF#73

Print
Meatless Monday- No Bake Lemon Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

1 cake-12 medium slices

Meatless Monday- No Bake Lemon Cake

No Bake Lemon Jelly Cake

Ingredients

    For the base:
  • Almonds-1.5 cups
  • Gluten-free Oats-1/2 cup
  • Coconut flour-1/2 cup
  • Medjool dates-6
  • Solid Coconut oil-1 Tbsp
  • Agave nectar-2 Tbsp
  • Salt-1/4th tsp
    For the lemon jelly layer:
  • Water-1 & 1/3 cups
  • Agar Agar powder-1.5 tsp
  • Agave nectar-1/3 cup
  • Turmeric-1/8 tsp
  • Fresh Lemon juice-1/2 cup
  • Tapioca Starch-3 Tbsp
  • Almond Milk-1/4 cup
  • Salt-1/4th tsp

Instructions

  • Firstly, in a sauce pan, add Agar Agar powder to water and set it aside (No heat, yet). Start with the base
    For the base:
  • Make Almond meal and oat flour.
  • To this, add coconut flour, salt and mix them all very well.
  • Add half of this quantity to food processor along with dates until dates breaks down and forms a sticky mixture
  • Add this to the rest of the flour, agave, coconut oil, use your fingers and mix them all together until they come together.
  • Add to a springform base lined with parchment paper and press with the base of a flat cup to even them out.
  • Off this goes into refrigerator.
    For the lemon jelly:
  • Add tapioca starch to lemon juice and whisk it really well so it is well combined. Set aside.
  • Bring the saucepan contents to heat, allow it to boil.
  • Add agave to the saucepan whilst stirring. Now, turn heat to low-medium
  • Add almond milk, turmeric and mix them all well.
  • Add tapioca lemon mixture and stir until it begins to thicken up. Like a gooey chocolate sauce consistency
  • Now, add this to the springform base, break the bubbles on top if any (I forgot to do this)
  • Back into the refrigerator for 3 hours, until it is firmed up well.

Notes

Recipe for Chocolate sauce: Mix agave/coconut nectar and cacao until they come together in a sauce-consistency

Recipe Management Powered by Zip Recipes Plugin
https://yesiamvegan.com/2015/04/20/meatless-monday-no-bake-lemon-cake/

Comments

  1. Congrats girl on 1 year blog anniversary. ❤️
    This is just fantastic and I am so inspired to try something out similar.
    Can I use dry coconut powder instead of flour?

    Reply

    • Thanks Sonal <3. I would rather powder shredded coconut, Not use coconut powder (Have heard awful things about it)

      Reply

  8. Happy Blogiversary Charanya! Best of luck and much success for your next year. Can’t wait to see what goodies you come up with. Also, what a cool-looking lemon cake–I’m always looking for no bake dessert ideas.

    Reply

  9. Hi, I am so eager to make this as I used to love Lemon bars when I was not a Vegan. Questions: Can I use Almond Meal? If so how much, 1.5 cup? Can I use Arrowroot starch instead of Tapioca starch? I have the first one but don’t have Tapioca.
    Congrats on your 1 yr & I am so glad that i just 1 week ago found your blog by accident. SUPER excited!

    Reply

    • Hey JN, I’m sure you’ll love them.
      Yes, you can use almond meal. 2 cups of almond meal. Arrowroot Starch would work perfect. Same quantity as Tapioca Starch 🙂
      Awww, Thanks. I am excited that you’re going to try this. If you can let me know how you go, it would be awesome <3

      Reply

      • Duh–don’t know how I misunderstood that! I will definitely make this. I love lemon desserts. I just made the Gentle Chef’s lemon meringue pie, which was great.

      • No worries Susan 🙂 I hope you like this. Funny thing, I hate lemons in desserts. But this one was so good. If you are into lemons, keep taste checking when you add agave. If you think, it is getting on to the sugary side, you could stop. Good luck <3

  11. Thanks, Charanya. I will note that tip when I print out the recipe, as I like tart over sweet.

    Reply

  12. OMG! You win the BEST Vegan Lemon dessert!!! I am not making this up as I have been trying so hard for the past 2 yrs to make my fav. Lemon bars (most recipes use silk tofu). I made this for the Memorial Day weekend BBQ and GOSH, no one could believe they were Vegan and SO DELICIOUS! My only thing is I would prefer the lemon layer to be thicker (1/2 inch). These were so awesome that I have been doing the Happy Dance! :-)) I don’t need the chocolate drizzle as its really not that tart (well……I LOVE Lemon desserts).
    BTW, I used actual flours (almond, oat) to the same amt as specified in your recipe (as I was not paying attention) and the base came out JUST PERFECT! THANK YOU!

    Reply

    • Awwww… Thanks <3 I felt the same too. Lemon layer could have been more thicker. I will try to tweak the recipe next time, I make this. Yayyyyy!!! I am so happy you loved it <3 <3

      Reply

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