Vegan Lemon Ricotta Cakes

Whenever there is a party I bring these mini vegan lemon ricotta cakes. Because they are so simple to make, so so (soooooo...) delicious and really a crowd-pleaser. Hope you give these pretty cakes a try!

The Recipe

Vegan lemon ricotta cakes (makes about 20 mini cakes)

Ingredients

1 2/3 cups / 200 g all-purpose flour

1 cup / 200 g sugar

1 teaspoon baking powder

4.4 ounces / 125 g vegan butter

4 ounces / 110 g vegan almond ricotta 

1/3 cup / 85 g vegan yogurt (I used coconut yogurt)

zest of 2 lemons

juice of 2 lemons (about 6 tablespoons)

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, sugar and baking powder. Add melted butter, ricotta, yogurt, zest and juice of 2 lemons. Mix until smooth.

3. Fill in a pastry bag and transfer to the molds of a mini bundt cake baking pan. Bake for about 25-30 minutes. The sides should start to get golden brown. But don't overbake them!

4. Allow to cool down. Top with a sugar glaze if you desire. ENJOY!