I made these lemon cakes for another vegan dinner party -(love those!) and the hostess does not eat sugar or flour. At all. Not on special occasions, not on vacation. Not at all.
So here's what I did:
I took the yellow cupcake recipe from VCTOTW and used part almond meal and part quinoa "flour" (I ground up the quinoa flakes in the vitamix) in place of white flour. I used Zsweet in place of the sugar. And since I wanted a lemon cake, I added some lemon juice and lemon extract.
They came out great! Light and fluffy, and moist! I baked them in my square muffin pan. I wasn't sure my substitutions would work and thought this would be easier than trying to cut a cake without it falling apart. To make sure they would stay moist I brushed the tops with a little lemon syrup. (lemon juice, zsweet and water)
I made the mousse with soaked cashews, a little silken tofu, vegan cream cheese, chia seeds to thicken, lemon juice and some coconut cream. Tried to pipe onto the cakes but was too soft. So I just refrigerated the mousse overnight and before serving used a small ice cream scoop to top the cakes with the mousse. It looked much prettier than the two seen here- but forgot to take the camera to the party. At least they tasted good!