The English Post

Fluffy lemon cakes

Written by Veronica Lavenia

Fluffy lemon cake are delicious and soft cakes with a delicate scent of lemon and vanilla.

Among the ingredients, as always organic and not refined, in this recipe I want to focus on one of the basic ingredients of my sweet recipes: coconut sugar.

Unlike brown sugar, which is filtered and bleached using cow bones and beet sugar (almost always obtained from GMO beets), coconut sugar is a minimally processed product that comes directly from coconut blossoms.

Furthermore, since it is made from naturally dried sap, coconut sugar is much more natural than mannitol, xylitol and other “sugar-free” sugars, usually made in a laboratory from genetically modified by-products or timber by-products.

Coconut trees provide shade for other sensitive food crops that prefer shade. In this way, practicing agroforestation allows the plants to produce high amounts of nitrogen that regenerate the soil over time, eliminating the need for fertilizer input. The naturally fallen leaves and the older plants decompose, nourishing the soil and supporting the coconut palms and the overall forest ecosystem. The low glycemic index makes this sugar perfect to make delicious desserts like these delicate-flavored lemon cakes.

Tortine al limone

© Ph. Veronica Lavenia

Fluffy lemon cakes: Ingredients

Serves 8

1 organic free range eggs

80 g (3 oz) coconut sugar

150 ml (5 fl oz) cashew milk/drink

50 ml (5 fl oz) extra virgin olive oil

The zest of one organic lemon

200 g (7 oz) brown rice flour

50 g (2 oz) cornflour/cornmeal

50 g (2 oz) almond flour

1 tsp organic baking powder

Pinch of sea salt

1 tsp organic vanilla “Bourbon” powder

Fluffy lemon cakes: Method

  1. In a bowl, beat the egg with the sugar. Add the cashew milk, extra virgin olive oil, lemon zest and mix.
  2. In another bowl, mix the flours with the baking powder. Add a pinch of salt and the vanilla.
  3. Add the dry ingredients to the liquids and mix quickly.
  4. Pour the mixture into muffin molds and bake, in preheated oven, at 180° (350°F/Gas 4).

Ph. Veronica Lavenia

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate