Ingredients

Cake

• 1 pack lemon flavoured Kea Cookies blended to breadcrumb texture (to make soy free use your favourite brand of soy free biscuits)

• 480g Angel Food Cream Cheese Alternative

• 320g Natures Charm Coconut Condensed milk

• 1/4 cup lemon juice

• 1/2 cup egg replacer (we used cornstarch egg replacer)

• 1 tsp lemon rind (optional extra)

Instructions

• Preheat oven to 160°C. 

• Line cake tin with vegan butter, press lemon Kea Cookies crumbs into cake tin.

• Whip Angel Food Cream Cheese alternative, when well whipped, add the additional ingredients in whilst mixing.

• Pour into cake tin, bake for 1 hour. Leave out to cool down and then place in fridge for 4 hours to cool before slicing.