Learn how to make a tasty and practical green lemon cake fit to eat without guilt!
This green cake conquers as much for its flavor as for its different and beautiful appearance!
2 cups of oat flour (oatmeal)
1 pot of skimmed yogurt
1 diet lemon gelatin
1 tablespoon of baking powder
1/3 cup (tea) of water
1/3 cup (tea) coconut oil
1/3 cup demerara sugar or sweetener
1 squeezed lemon
1 box of sour cream
Demerara sugar or sweetener to taste
- Sieve the eggs, transfer them to the blender and beat well.
Add coconut oil, low-fat yogurt and water.
Beat until a homogeneous mass is formed.
Add the gelatin and sugar or sweetener and beat again.
- Transfer the liquid mixture to a container and add the oatmeal.
Mix well, add the baking powder and stir again until the dough is smooth and uniform.
Pour the dough into a greased and floured form.
- Bake the cake in a preheated oven at 200º₢ for approximately 40 minutes.
Meanwhile, mix the cream, the squeezed lemon and the sugar or sweetener to taste for the topping in a small bowl.
Leave it in the fridge for about 30 minutes.
- Wait for the green cake to cool to room temperature and unmold onto a plate or platter.
Then spread the frosting on top, finish with lemon zest to taste and optional and the cake is ready to serve.