Almond Meal Whole Lemon Cake Recipe Vegan Delight

Welcome to a delightful journey of baking with wholesome ingredients and vibrant flavors! This almond meal whole lemon cake recipe is a vegan masterpiece that combines the nutty richness of almond meal with the zesty brightness of whole lemons.

Perfect for those seeking a gluten-free, dairy-free, and egg-free dessert, this cake is moist, tender, and bursting with natural lemony goodness. Whether you’re a seasoned baker or just starting out, this recipe is simple enough to follow yet impressive enough to serve at any occasion.

Using the entire lemon — zest, juice, and pulp — adds an intense citrus flavor and texture that elevates this cake beyond the ordinary. Plus, almond meal provides a lovely crumb and nutritional boost.

Imagine biting into a slice of this cake with a perfectly balanced sweet-tart flavor and a hint of nuttiness. Ready to bake?

Let’s dive into why this cake might soon become your go-to vegan dessert!

Why You’ll Love This Recipe

This almond meal whole lemon cake is a celebration of simplicity and flavor. Here’s why it stands out:

• Whole lemon usage: Nothing goes to waste, and you get a deep, natural lemon flavor that’s both tangy and sweet.
• Vegan and allergy-friendly: No eggs, dairy, or gluten, making it suitable for many dietary needs.
• Moist and tender crumb: Thanks to almond meal and plant-based yogurt, the texture is soft and satisfying.
• Easy to make: Minimal ingredients and straightforward steps make it perfect for home bakers.
• Healthier indulgence: Sweetened with maple syrup and naturally nutrient-rich almond meal, this cake is a smarter choice.

Ingredients

• 2 whole organic lemons (washed well, seeds removed)
• 200g almond meal (finely ground blanched almonds)
• 150g all-purpose flour (or gluten-free flour blend for GF)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 200ml unsweetened plant-based yogurt (such as almond or coconut yogurt)
• 120ml maple syrup (or agave syrup)
• 80ml neutral oil (like sunflower or light olive oil)
• 1 tsp vanilla extract
• Optional: 2 tbsp poppy seeds for texture and visual appeal

Equipment

• Mixing bowls (large and medium)
• Food processor or sharp knife (for chopping lemons)
• Measuring cups and spoons
• Whisk or hand mixer
• 8-inch (20cm) round cake pan or loaf pan
• Parchment paper or non-stick spray
• Cooling rack
• Zester or microplane (optional, if zesting instead of processing whole lemons)

Instructions

1. Prepare the lemons: Cut the lemons into quarters, remove any seeds, and place the pieces into a food processor. Pulse until finely chopped but not pureed — you want some texture to remain. If you don’t have a food processor, finely mince the lemons by hand.
2. Preheat your oven: Set it to 175°C (350°F). Line your cake pan with parchment paper or grease it well with oil.
3. Mix dry ingredients: In a large bowl, whisk together the almond meal, flour, baking powder, baking soda, salt, and poppy seeds (if using).
4. Combine wet ingredients: In a separate bowl, whisk the plant-based yogurt, maple syrup, oil, vanilla extract, and the chopped lemons until fully combined.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold together with a spatula or spoon until just combined. Avoid overmixing to keep the cake tender.
6. Transfer to pan: Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake: Place in the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool: Let the cake cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.
9. Serve: Slice and enjoy! Optionally dust with powdered sugar or drizzle with a light lemon glaze.

Tips & Variations

To get the perfect lemon flavor, choose organic lemons to avoid pesticide residues on the skin since we use the whole fruit.

• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Add extra citrus zest: For a brighter flavor, add 1 tsp of lemon zest to the batter.
• Sweetener swap: Use coconut sugar or date syrup for a different sweetness profile.
• Nutty crunch: Stir in 50g chopped almonds or walnuts for texture.
• Lemon glaze: Mix powdered sugar with lemon juice for a simple drizzle.
• Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.

Nutrition Facts

*DV = Daily Value based on a 2,000 calorie diet

Serving Suggestions

This almond meal whole lemon cake is wonderfully versatile. Serve it with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for a luscious dessert.

Pair with a hot cup of herbal tea or freshly brewed coffee to balance the zesty flavors. You can also enjoy it as a bright breakfast treat alongside your favorite fruit compote.

For a festive occasion, decorate with fresh lemon slices, edible flowers, or a sprinkle of toasted almonds for an elegant touch.

Conclusion

Baking this almond meal whole lemon cake is a rewarding experience that results in a vibrant and moist cake perfect for any occasion. It’s a testament to how simple, plant-based ingredients can create something truly special — bursting with bright lemon flavor and a tender crumb from wholesome almond meal.

Whether you’re vegan, gluten-free, or simply seeking a healthier dessert option, this cake ticks all the boxes. Plus, using the whole lemon reduces waste and maximizes flavor in the most delicious way.

Give this recipe a try and impress your friends and family with your baking prowess!

Don’t forget to check out other tempting recipes on the blog like the Breakfast Wellington Recipe, the hearty Braised Pork Ribs With Radish Recipe, and the delectable Bluebill Duck Recipes for more culinary inspiration.

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