The fresh flavour of lemon combined with the typical taste of whole cane sugar results in a pleasantly flattering taste experience. Made in mini cake moulds, the vegan lemon cake is also a handy portion.
We freeze our homemade lemon cakes after baking. These sweet little cakes (made with organic whole cane sugar and organic spelt flour) are always a delight! Instead of eggs, we naturally use MyEY, the popular and proven egg substitute from the beautiful Tyrol.
Defrosting: 1 hour at 19-24 °C.
After defrosting, please do not refreeze and consume soon.
