- 1-2 lemons
- 150 g GF baking mix of your choice
- 1-2 tsp. baking powder
- 150 ml hot water mixed with 3 3/4 tbsp. (unground) flax
- 25 g ground almond meal
- 20-25 g sugar
- 75 g vegan shortening
- 100 (+) ml almond milk
- 1-2 tsp. poppy seed
Add all dry ingredients in a bowl. Now whisk the (melted) vegan shortening with the almond milk, set aside. Pour hot water over 3 3/4 tbsp. of unground flax and let it soak for a few minutes, until thick. Squeeze the lemons and add the juice to the wet ingredients. Combine both the dry and the wet ingredients, and lastly the flax. You may or may not need to add more almond milk to make the batter less thick.
Bake for 20-25 minutes at 160 degrees celsius (preheated), let the cakes cool, and add an icing of your choice. We recommend adding lemon juice to the icicing as well, for more zest. Garnish with berries of your choice. Enjoy!
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