Lemon cake
Preparation
Preheat oven to 180° top and bottom heat. Cover a small baking tray with baking paper. It is best to use an additional baking frame, or place a baking frame on a large, normal baking tray. The quantity is enough for a 25*30 cm square baking pan.
Mix all dry ingredients - except the erythritol. In a second bowl, whisk together sugar, oil, soy milk, sparkling water and lemon juice. Add dry ingredients. Mix everything just briefly, but vigorously. Pour batter into prepared pan and smooth out. Bake for about 20-25 minutes.
Notes
If you like, you can coat the vegan lemon cake with erythritol icing. For this - depending on how thick you want the icing to be - sift about 180 grams of powder erythritol and mix with 2-3 tablespoons of lemon juice or soy milk to a very thick icing. Spread on the cooled cake.
For a full-size oven-size baking sheet, multiply ingredients by about 1.3 or the cake will be too flat.
| Ingredient | Quantity |
|---|---|
| KetoBaking Mix | 300 g |
| Hazelnuts (ground) | 150 g |
| Tartar baking powder | 2 tsp (8 g) |
| Baking soda | 1 tsp (3 g) |
| grated lemon peel | 1 tsp (8 g) |
| Erythritol | 250 g |
| KetoMargarine (melted) | 180 ml |
| Soy milk (Alpro Natur without sugar) | 100 ml |
| Mineral water with carbonic acid | 50 ml |
| Lemon juice (preferably freshly squeezed) | 80 ml |
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 3543 | 67,4 | 305,3 | 50,0 | 2,6 : 1 | 1 Sheet metal |
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