Juicy lemon cake with coconut and oat crumble

A fluffy, moist lemon cake is perfect for a summer Sunday afternoon. This delicious lemon cake recipe is one of the many delicious recipes that you will find in Caro's new cookbook "Oats - simply good." Because the lemon cake is baked with oil and yogurt, the lemon cake is juicy and has a wonderful consistency. Instead of baking the lemon cake with yogurt, you can also use coconut yogurt. This way the coconut note in your lemon cake comes into its own even better. Below you will also find a tip on how you can prepare the lemon cake vegan.

Ingredients

For the cake:
70 ml olive oil
2 eggs (size M)
80 g coconut blossom sugar
100 g yogurt (3.5% fat)
Juice and zest of 2 organic lemons
40 g desiccated coconut
75g oat flour
100g coconut flour
1 pack of baking powder
Salt
For the crumble:
50 g hearty oat flakes
2 tbsp maple syrup
2 tbsp olive oil
4 tbsp desiccated coconut
Aside from that:
Rapeseed oil (for the mold)
Yoghurt (3.5% fat) or oat cream (as desired)
Springform pan with Ø20cm (alternative: small loaf pan)

preparation

Preheat the oven to 180 °C (top/bottom heat). Beat the olive oil with the eggs and coconut blossom sugar with a hand mixer until foamy. Next, stir in the yogurt and lemon juice.

In the next step, stir in the dry ingredients, i.e. oat flour, baking powder, coconut and a pinch of salt.

Now pour the mixture into a greased springform pan. For the crumble, mix all the ingredients well in a bowl until the mixture is moist, then pour it onto the cake mixture.

Bake the lemon cake in the hot oven (on the middle rack) for 45-55 minutes. Then let it cool down.

Serve with a dollop of yoghurt or oat cream if desired.

This is how you can prepare the lemon cake vegan

For a vegan version, you can modify the lemon cake recipe and bake the lemon cake without eggs and with a vegan coconut-based yogurt. Instead of eggs, you can soak 2 tablespoons of chia seeds with 6 tablespoons of water for a few minutes and then stir them into the dough.