FOR THE CAKEPreheat the oven to 175 degrees and grease a square baking pan (24x24 cm) with a little coconut oil and dust with flour (optional).
For the lemon cake, combine almond milk, lemon juice, alsan and baking soda in a large baking bowl. The liquid should now begin to foam slightly.
200 ml Almond milk or another vegetable milk, 60 ml Lemon juice, 150 g Alsan, ½ tbspn Baking soda
Place a sieve over the bowl, sift in the flour, then add in the cornstarch, lupine flour, cane sugar, baking powder and sea salt and mix everything once until a homogeneous dough is formed.
270 g fine light spelt flour, 30 g Cornstarch, 30 g Lupine flour or soy flour, 150 g Raw cane sugar, ½ tbspn Baking powder, ½ tbspn Sea salt
ALTERNATIVE: Put all ingredients in order into a high-powered blender (e.g. Blendtec) and blend with the dough program until a homogeneous dough is obtained. Process.
CAUTION: Do not stir too long, otherwise the driving force of the natron will be destroyed.
The dough should be neither too solid nor too liquid and should be easy to pour into the baking pan. If too firm, add a little more almond milk, if too runny, add a little more flour.
Place in the oven, bake for 40-50 minutes and test with a wooden stick to see if the cake is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and leave cake in it for another 30 minutes. Only then remove from the oven and let cool completely (preferably one hour).
FROSTING Stir. Be careful with the lemon juice here, as it can quickly become too liquid. Start stirring with a tsp and add more liquid a little at a time until desired consistency is reached. Optionally decorate with fresh lemon slices or lemon zest, slice and enjoy!
60 g Powdered sugar, 1-3 tbspn Lemon juice
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks.