Hayley's End-of-Summer Lemon Cake

There’s something about the sun-soaked brightness of lemon that captures the feeling of summer’s final days—and this cake delivers that radiance in every bite. Paired with the brightness of fresh lemon zest and juice, and balanced by the smooth richness of vegan cream cheese frosting, this cake is both nostalgic and nourishing. what truly sets this recipe apart is the addition of Himalayan Tartary Buckwheat Flour, a nutrient-dense super ingredient that brings more than just flavor. Whether enjoyed chilled or at room temperature, this treat feels indulgent while delivering wellness in every slice.

Yield: 8 to 10 slices

Prep and baking time: 2 hours and 15 minutes

INGREDIENTS FOR THE CAKE

¾ cup white rice flour

½ cup tapioca flour

⅓ cup Himalayan Tartary Buckwheat Flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup agave syrup

Zest of 1 lemon + more for topping

½ tsp vanilla extract

2 flax eggs (2 tbsp flax meal + 6 tbsp water)

6 tablespoons neutral oil

2 tablespoons fresh lemon juice

½ cup vegan yogurt

Lemon slices for decoration

INGREDIENTS FOR THE FROSTING

8 oz vegan cream cheese

8 oz vegan butter

¾ cup powdered sugar

½ tsp vanilla extract

Squeeze of lemon juice

METHOD

Whisk together all dry ingredients. Then add in wet and slowly mix until well combined. 

Pour batter into the prepared loaf pan and bake at 350 F for 45 minutes, checking at the 30 minute mark. Depending on your oven, you may need to bake for an additional 15 minutes.

Let the cake cool for at least one hour.

While the cake is cooling, prepare the frosting by using a hand mixer to blend all ingredients until smooth.

Spread the frosting on top of the cake, and add any extra lemon slices and zest for garnish.

Enjoy the cake at room temperature, or place it in the refrigerator to serve chilled for a different dessert experience.