Vegan no-bake lemon cake

Name: Vegan no-bake lemon cake
Total time: 765 min
Yield: For 10 servings
Ingredients: 500 gr. unsweetened natural soy yogurt; 50 ml. lemon juice; Zest of 1 lemon; 100 gr. whole cane sugar; 7 gr. agar-agar; 200 ml. water; 200 gr. coconut milk (solid part only); 100 gr. non-hydrogenated margarine (melted); 250 gr. organic vegan cookies

45 m*Total time

HalfDifficulty

10Servings

*Plus 12 hours of resting

This lemon cake is a very refreshing and juicy dessert with a sweet, citrusy, slightly tart flavor, ideal for the warmer months.

The texture of this delicious cake features a creamy, velvety filling that is enhanced by the contrast with the crunchy, sweet cookie base.

In addition, since all the ingredients used to make this exquisite treat are plant-based, it is a delicate cake with a mild, light flavor; sustainable and respectful of animals and the environment, and free of cholesterol, lactose, casein and trans fats.

Thanks to its composition, this lemon cake is rich in protein, isoflavones, carbohydrates, flavonoids, lecithin, omega-3 fatty acids, beta-carotene, fiber, vitamins A, C, E, K and the B group (B1, B2, B3, B5, B6 and B9 or folic acid); calcium, chromium, phosphorus, magnesium, potassium and selenium.

Notes

To make this cake we have used a 22 cm mold. diameter.

It is very important that coconut milk has at least 50% coconut.

The minimum time in the fridge for the coconut milk to solidify is 4 hours, but the longer it is refrigerated, the greater solidity it will achieve.

When choosing margarine, make sure that it is not hydrogenated and that it does not contain palm oil among its ingredients or any component of animal origin (eg, gelatin or whey).

We recommend you wash the lemons very well before grating them and that, if you can, use them organically.

We recommend that you make sure that the cookies do not contain, in addition to ingredients of animal origin, palm oil.

Although after 8 hours in the fridge, the cake will be ready to consume, ideally, once finished, rest refrigerated for 12 hours so that it has a more optimal consistency.

At the time of serving you can decorate the surface of the cake with lime to create a more striking and striking contrast.

Tap on the steps to mark them as done

Step 1
Refrigerate the coconut milk for at least 4 hours.
Step 2
Crush the cookies until finely ground. Next, transfer them to a bowl and mix them with the melted margarine, stirring well until you get a uniform dough. Once the mixture is homogeneous, transfer it to the mold in which you will assemble the cake and put it in the freezer while you prepare the filling.
Step 3
In a large bowl, put the yogurt, lemon juice, lemon zest and sugar. Stir well so that all the ingredients are combined, and set aside.

Step 4
Take the coconut milk out of the fridge, put the solid part in a bowl and whisk until it forms stiff peaks. Refrigerate.
Step 5
In a saucepan (or shallow pot), pour in the water, sprinkle in the agar-agar and stir until it dissolves. Heat over medium heat, stirring, and when the water comes to a boil, let it boil for 1 minute.
Step 6
Add the yogurt, lemon and sugar mixture from the bowl and let it boil for 1 more minute, stirring constantly.
Step 7
After this time, turn off the heat and let it rest for a couple of minutes.
Step 8
After this time, gradually fold in the whipped coconut milk and mix everything carefully, using folding motions so it does not deflate.
Step 9
Take the mold with the cookie base out of the freezer and slowly pour the filling over it. Cover the mold tightly with a flat plate and put it in the fridge for at least 8 hours.
Step 10
After this time, take the cake out of the fridge, unmold it and serve cold.

Notes

To make this cake we have used a 22 cm mold. diameter.

It is very important that coconut milk has at least 50% coconut.

The minimum time in the fridge for the coconut milk to solidify is 4 hours, but the longer it is refrigerated, the greater solidity it will achieve.

When choosing margarine, make sure that it is not hydrogenated and that it does not contain palm oil among its ingredients or any component of animal origin (eg, gelatin or whey).

We recommend you wash the lemons very well before grating them and that, if you can, use them organically.

We recommend that you make sure that the cookies do not contain, in addition to ingredients of animal origin, palm oil.

Although after 8 hours in the fridge, the cake will be ready to consume, ideally, once finished, rest refrigerated for 12 hours so that it has a more optimal consistency.

At the time of serving you can decorate the surface of the cake with lime to create a more striking and striking contrast.

Vegan no-bake lemon cake

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Notes

Notes