Vegan Lemon Sponge Cake, Simple and Fluffy
Author Maria
Recipe type: Dessert
Rations: 6-8
- 280 g. Of flour
- 80 g. of sugar
- 2 tablespoons of almond flour
- 1 tablespoon of baking powder
- ½ teaspoon baking soda
- 235 ml. almond drink or other plant drink (unsweetened)
- 70 ml. of extra virgin olive oil
- The juice of 2 lemons
- We preheat the oven to 180ºC and grease or line a mold with baking paper.
- We mix all the dry ingredients in a bowl: flour, sugar, almond flour, baking soda and baking powder.
- In another bowl, mix the wet ingredients: vegetable drink, olive oil and lemon juice.
- Next, we add the dry ingredients to the bowl of the wet ingredients and we mix until they are integrated.
- Then Pour the dough into the mold, we tap on the countertop to eliminate the bubbles and put it in the oven.
- Bake 40-45 minutes or until the cake is done.
- Once done, we turn off the oven and leave the cake inside with the door open for 15 minutes.
- Finally, we take the vegan lemon sponge cake out of the oven, unmold on a rack and let it cool completely before testing it.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/bizcocho-de-limon-vegano-sencillo-y-flujoso/
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