Lemon, rosemary and sweet lemon icing make an amazing shortbread. This is my version and it is different, as always, I like to change things up. It is vegan, gluten-free, oil-free and not only delicious, but so much healthier than butter and oil-filled shortbread cookies. It’s dense, moist and has a nice crisp around the edges. It’s not quite crunchy like traditional shortbread, but not soft and tall like a cake…..soooo, it’s a cross between shortbread and cake, hence the title. My husband just loves this dessert. You don’t need butter or oil to enjoy it either. This is one of my all-time favorites.
The shortbread cake itself is very lightly sweetened, so adding a sweet lemon icing on top is what really gives it more of a dessert cake feel. It’s so good! I hope you try and love it!
Be sure to leave me feedback below after you make it, I would love to hear!
Lemon Rosemary Shortbread Cake
- 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water
- 1 1/2 cups blanched almond flour
- 3/4 cup finely ground oat flour use gluten-free if needed
- 1/4 teaspoon fine sea salt
- 2 sprigs fresh rosemary leaves finely chopped
- 1/4 cup maple syrup
- 2 tablespoons almond butter
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons water
- 1 teaspoon fresh lemon juice or if you want just a sweet icing, omit the lemon juice and use water
- 1/4 teaspoon vanilla extract use gluten-free if necessary
- 1/2 cup vegan powdered sugar
- Pre-heat an oven to 300 degrees and spray an 8 inch cake pan with nonstick spray.
- In a small bowl or large mug, add the water and heat for 15 seconds in the microwave. Add the flaxseed and whisk well for 30 seconds with a fork, set aside for 5 minutes at least, to thicken and become gel-like.
- Meanwhile, in a large bowl, combine the almond flour, oat flour and salt. Whisk well until thoroughly combined or use your hands. Slide the rosemary leaves off the stems and finely chop them. Stir into the dry ingredients.
- Next, add the syrup, almond butter, lemon juice and vanilla to the reserved flaxseed mixture and whisk very well until smooth.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula. Once it all comes together in a ball, pour it into the pan and press down flat and evenly, pressing the dough out to the edges with the rubber spatula. Bake 25-30 minutes or until slightly golden around the edges and pulling away from the pan. Mine took about 26 minutes.
- Meanwhile, combine the lemon icing ingredients, whisk well with a fork until thick and set aside.
- Allow the shortbread to cool completely in the pan (about an hour). Turn out the shortbread onto a plate, tapping the back to release it. Use a very sharp knife to gently slice into 8 slices. Drizzle reserved lemon icing over the top and let it dry for a few minutes. Store in the fridge or room temperature. I prefer mine cold, straight out of the fridge with coffee in the morning!