Ingredients
Directions
Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
Add the oat flour, almond meal, flax meal, baking powder, lemon zest, shredded coconut, and salt, if using, to a large mixing bowl.
To a medium bowl, add the milk, maple syrup or date paste, lemon juice, yogurt, and vanilla extract and whisk until combined.
Transfer the wet batter to the dry ingredients and mix until combined.
Bake for 40 minutes or until a toothpick inserted comes out clean.
Meanwhile, make the Vanilla Cashew Cream: Drain the soaked cashews.
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor. Blend until smooth.
Once the cake is finished baking, remove from the oven and let cool completely before frosting with the Vanilla Cashew Cream.
Sprinkle with coconut flakes, if desired.
Chef's Notes
Nut-free
Use sunflower seeds in place of cashews for the cashew cream.
Use teff flour or more oat flour in place of the almond flour.
Flour-free
Substitute an additional cup of almond meal for the oat flour.
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the cashew cream ahead of time and store in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
Add the oat flour, almond meal, flax meal, baking powder, lemon zest, shredded coconut, and salt, if using, to a large mixing bowl.
To a medium bowl, add the milk, maple syrup or date paste, lemon juice, yogurt, and vanilla extract and whisk until combined.
Transfer the wet batter to the dry ingredients and mix until combined.
Bake for 40 minutes or until a toothpick inserted comes out clean.
Meanwhile, make the Vanilla Cashew Cream: Drain the soaked cashews.
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor. Blend until smooth.
Once the cake is finished baking, remove from the oven and let cool completely before frosting with the Vanilla Cashew Cream.
Sprinkle with coconut flakes, if desired.
