Vegan Lemon Pocket Cake, no soy, no eggs, no added fats

While attempting to come up with a recipe for Vegan Lemon Souffle I inadvertently created a dense little lemon cake reminiscent of a Cliff Bar that would be perfect for on-the-go.  It has flaxseed meal in it and is sweetened with date sugar, and doesn't contain animal products or added oils/fats.
So although it is a failure as a lemon soufflé (see my third attempt in the second photo below), it isn't bad with a cup of coffee so I want to keep the recipe.  I won't even talk about the second attempt.....

Lemon Pocket Cake (you can put it in your pocket and go catch the bus)

Vegan Lemon Soufflé (a work in progress)

Recipe for Lemon Pocket Cake, or "Vegan To-Go Bar"

4 tablespoons raw cashews

4 tablespoons cornstarch

4 tablespoons Bird's Custard Powder

4 tablespoons date sugar

2 tablespoons flaxseed meal

2 teaspoons agar powder

1 teaspoon baking powder

zest of one lemon

1/4 cup fresh lemon juice

1/2 cup rice milk

1/2 teaspoon lemon extract

1/8 teaspoon turmeric

Bake in 4 ramekins (6 oz each).  Place ramekins in water bath and bake at 350 degrees f. for 30 minutes.