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Vegan Lemon Cake-ies

A vegan take on amaretti biscuits these zesty and sweet lemon cake-ies are a deliciously light treat for summer season.

From the book

Cynthia Barcomi


These cake-ies are simply delightful! The citrus zests bring out the flavour of the almonds and the flax-eggs complement the nuttiness of the marzipan and ensure a light texture.
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1 tbsp ground linseeds (flaxseeds)
3 tbsp hot water
zest of 1 lemon
zest of 1 orange
100ml (scant ½ cup) plant based milk, such as pea protein or cashew
2 tsp freshly squeezed lemon juice
1 tbsp vanilla extract
250g (1 ¾ cups) plain (all purpose) flour
100g (1 cup) finely ground almonds
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
¾ tsp salt
1 tsp ground cardamom
200g (7oz) marzipan, broken up
150g (scant ⅔ cup) apple sauce
100ml (scant ½ cup) vegetable oil
75g (6tbsp) caster (granulated) sugar
For topping:
2 tbsp Demerara (raw) sugar
4 tbsp flaked (sliced) almonds

Essential kit

You will need: a stand mixer or a hand-held electric whisk

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Begin by mixing the ground linseeds (flaxseeds) with the hot water. Let sit for about 10 minutes in the fridge until it becomes gelatinous.

Combine the lemon and orange zest, plant-based milk, lemon juice and vanilla extract. Set aside. In a large bowl, combine the flour, ground almonds, baking powder, bicarbonate of soda (baking soda), salt and cardamom.

Using a stand mixer or hand-held electric whisk, beat the marzipan with the apple sauce. Beat in the vegetable oil and sugar. Continue to beat until smooth. Stir in the milk mixture, followed by the flour mixture. Do not overmix.

Transfer the batter to an airtight container and refrigerate for at least 2 hours. 5. When ready to bake, preheat the oven to 180°C fan (350°F/Gas 4) and line a baking sheet with parchment.

Using an ice cream scoop or a tablespoon, place mounds of the batter 5cm (2in) apart on the baking sheet. Sprinkle over the sugar and almonds for topping.

Bake in the preheated oven for 11 minutes, or until golden, puffed up and the cake-ies spring back when lightly touched. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Chill: The batter can be stored in an airtight container in the fridge for up to 5 days.

Freeze: Simply freeze mounds of sugar and almond-topped batter on a plate. Once frozen, wrap airtight and freeze for up to 6 months.

Bake from frozen: Preheat the oven as above and bake on a lined baking sheet for about 14–16 minutes, or until golden.

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From the book: Batch Baking: Get-ahead Recipes for Cookies, Cakes, Breads and More

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