Diabetic-Friendly Vegan Lemonade Cake
Serves: 10–12 slices
Net carbs: ~6–8 g per slice (depending on sweetener)
Ingredients
Cake
- 1½ cups almond flour
- ½ cup oat fiber or finely ground oat flour (fiber version = lower carbs)
- ¾ cup granulated allulose (or erythritol blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 2 lemons
Wet Ingredients
- ¾ cup unsweetened almond milk
- ½ cup fresh lemon juice
- ⅓ cup unsweetened applesauce
- ¼ cup avocado oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Optional Lemon Glaze (Sugar-Free)
- ½ cup powdered allulose or erythritol
- 2–3 tablespoons fresh lemon juice
- Lemon zest (optional)
Instructions
1. Prep
- Preheat oven to 350°F (175°C)
- Line or lightly grease an 8-inch round or square pan
2. Mix Dry Ingredients
In a large bowl, whisk together:
- Almond flour
- Oat fiber/oat flour
- Sweetener
- Baking powder, baking soda, salt
- Lemon zest
3. Mix Wet Ingredients
In another bowl, whisk:
- Almond milk
- Lemon juice
- Applesauce
- Oil
- Vinegar
- Vanilla
4. Combine
- Pour wet ingredients into dry
- Mix gently until smooth (don’t overmix)
5. Bake
- Pour batter into pan
- Bake 30–35 minutes, until a toothpick comes out clean
- Cool completely before glazing
6. Glaze (Optional but sooo good)
- Whisk glaze ingredients until smooth
- Drizzle over cooled cake
