Add the flax eggs, coconut milk, lemon juice and lemon zest to the bowl and mix until well combined.
Grease the cake pan with some oil (coconut oil is my favorite one). If you use a non-stick pan, you can omit this step. We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used a 8 2/3 ” or 22 cm pan in diameter.
Pour the batter into the pan.
Bake for about 30 minutes or until it’s fully cooked.
Remove the cake from the oven and let it cool down completely.
We added some vegan cashew frosting, almonds, blueberries and lemon zest on top.
* We usually blend rolled or instant oats in a blender.