Vegan Lemon Cardamom Cake

Light, bright, and naturally sweetened — proof that dessert can be delicious and nourishing. A moist zucchini base, warm spices, and fresh lemon zest come together in a cake that’s heart-healthy and fiber-rich without sacrificing flavor.

• Oat flour adds fiber and supports healthy cholesterol
• Monk fruit is a zero-calorie natural sweetener
• Zucchini adds moisture and micronutrients without extra fat

Ingredients

Dry

• 1½ cups oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp cardamom
• 1 Tbsp flax meal

Wet

• 1 zucchini, shredded
• 1 tsp vanilla
• Zest of 1 lemon
• Juice of 1 lemon
• ⅔ cup monk fruit sweetener (or maple syrup or sweetener of choice)
• ¼–½ cup water

Directions

1. Combine the dry ingredients in a bowl.
2. Add the shredded zucchini (squeeze out excess water if it releases a lot), vanilla, lemon zest, lemon juice, and sweetener.
3. Add ¼–½ cup water, depending on the moisture of the zucchini and whether you’re using maple syrup.
4. Bake at 350°F for 25–35 minutes, checking at 25. Better to slightly underbake than overbake.

Serving Tip

Top with coconut whipped cream, extra lemon zest, or enjoy it naturally on its own.

Macros (Per Serving – 8 Servings)