Ice Tea Cake with Lemon (vegan, nut free)
Yes, you read right: This is an ICE TEA CAKE! All the flavours from a traditional ice tea packed in a lovely sweet and super moist cake with a lemony touch. 100% plantbased & only 10 ingredients.
Servings Prep Time
1cake loaf, ca. 30 cm 20minutes
Cook Time
60minutes
Servings Prep Time
1cake loaf, ca. 30 cm 20minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Pre-heat the oven to 180ºC
  2. Prepare the ice tea concentrate by mixing the hot water with the instant ice tea powder.
  3. Set aside 250ml of the ice tea concentrate for later. Mix the corn semola with the remaining 50ml of the concentrate and set aside.
  4. Prepare the “flax egg”: Mix the flaxseeds with 12 tablespoons of water in a small bowl and set aside.
  5. Take a big mixing bowl and stir the vegan butter until soft.
  6. Add salt, brown sugar, “flax egg”, coconut cream and the 50ml ice tea concentrate with the corn semolina. Mix everything well.
  7. Finally mix the flour with the baking powder and add to the bowl. Mix everything well.
  8. Transfer to a cake loaf tin and bake at 180ºC during 60 minutes aprox. Make the needle test: Stick a needle in the cake, if it comes out clean, then the cake is ready to take out of the oven.
  9. Finally, while the cake is still hot (and in the baking thin) take a wooden skewer (or anything similar) and stick it a few times in the cake in order to make some holes. Then pour the 250ml of the ice tea concentrate over the cake.
  10. Let it cool down a bit and take it out of the tin only once the ice tea concentrate has been absorbed completely.
Recipe Notes

You can decorate this cake with a lemon juice glazing or, like I did, just drizzle some nut butter (I used cashew butter) on top of it and some coconut chips. D.e.l.i.c.i.o.u.s.!!!