Sugar-free vegan lemon cake

Ingredients for 1 servings:

• 300 g spelt flour
• 250 ml oat milk (oat drink) (vanilla flavor)
• 3 tbsp liquid sweetener
• 125 ml sunflower oil
• 1 packet of baking powder
• vanilla powder
• Butter-vanilla flavoring
• 1 organic lemon(s), zest and juice
• 200 g soy curd (quark alternative) for the glaze, possibly more

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Preheat the oven to 180°C (top/bottom heat). For the batter, combine the flour and baking powder in a mixing bowl. Add the oat milk, liquid sweetener, vanilla powder, butter-vanilla flavoring, the juice, and the lemon zest. Mix everything with a mixer until you get a smooth batter. Pour the batter into a small, approximately 30 x 20 cm baking sheet lined with baking paper and bake the cake at 180°C (top/bottom heat) for about 15 minutes. A toothpick test is recommended. For the glaze, mix the quark alternative with the lemon zest, 3-4 teaspoons of liquid sweetener, and the vanilla powder until smooth. Once the cake has cooled, spread the glaze evenly over the cake and garnish with lemon zest if desired.