Lemon and Vanilla Cake

Delicious, vegan and gluten-free cake for the coffee break or for breakfast/brunch.

100ml gluten-free oat flour

200ml rice flour

200ml buckwheat flour

250ml white sugar

2 tsp baking powder

1 tsp baking soda

1 tsp vanilla powder

1 pinch of sea salt

1 tbsp chia seeds

1 lemon (juice and zest)

50ml coconut oil (melted)

250ml plant-based milk

Coconut oil for the baking dish

In a bowl, mix all the dry ingredients together. Add the coconut oil, lemon zest and juice and the oat milk and mix well. Grease a baking dish with coconut oil, pour the batter into the baking dish and bake in the oven 175 °C for 45-50 minutes. Take the bread out of the oven and let it cool completely before serving.