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Vegan lemon pistachio cake

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Ingredients for 1 servings:

  • 180 g butter substitute, vegan, melted
  • 100 g cane sugar
  • 60 g agave syrup
  • 65 g leaf spinach
  • 80 g pistachios
  • 250 g flour
  • 1 tbsp lemon juice
  • 1 large lemon(s) or 2 small ones, zest of them
  • 1 pinch of salt
  • 250 ml plant milk (plant drink)
  • 3 ½ tsp baking powder
  • possibly grease for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Puree the spinach with the plant-based milk and pistachios and mix with the remaining ingredients. Transfer to a 21 x 21 cm baking dish lined with baking paper or greased with baking paper. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for 40-50 minutes. Decorate with icing after cooling, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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