Print Recipe

Zesty Lemon & Yoghurt Cake Recipe

Ingredients

  • 2 eggs
  • 3/4 cup rice malt syrup, maple syrup or 1/2 cup honey
  • 1/2 cup coconut oil (you can use half a cup of butter if you’re not dairy free and that’s what you have at hand)
  • 1/2 cup tapioca flour (or arrowroot)
  • 1/2 cup teff flour (or buckwheat, sorghum or if you’re not gluten free spelt)
  • 1/3 cup coconut flour
  • 1/2 cup yoghurt (a liquidy coconut yoghurt is what I used. I fear coyo is too thick and produces a ‘stodgy’ cake feel. Alpine, About Life or home made liquidy and tangy consistency work best from my testing)
  • 1 tsp vanilla bean powder
  • zest from 2 lemons
  • uice from2 lemons (strained from pips)
  • 1 heaped tsp baking powder
  • 1 heaped tsp bicarb soda

For SYRUP to top

  • juice of 1 lemon
  • 3 tbsp your chosen syrup
  • 4 tbsp water

Instructions

For the SYRUP

  • Simply heat on medium for 3 minutes until it bubbles then brush onto cake surface

For the CAKE

  • Line a standard sized round cake tin and line the base with parchment paper and grease with olive or coconut oil
  • Cream your coconut oil and syrup for 1 minute with beaters OR on speed 7 on a MyCook / Thermomix
  • Then add your eggs and cream a further 30 seconds, same speed
  • Then add everything else and mix until all combined. In a MyCook / TM, that’s 10 seconds speed 6
  • T0 ensure the most airy result possible, you can take time to sift all the flours into the bowl if you fancy.
  • Then bake 30 mins and start checking – different ovens will vary.
  • Two tests to know you’ve cooked it enough… Do the skewer test in the middle of the cake – clean when it comes out? You’re done. Press gently on the cake on the sides and a little more towards the middle. Does it bounce back or sink? It should bounce back, so give it another 5-8 mins if not.
  • Just before it’s ready to come out, or while it’s cooling, mix up and heat your syrup to brush on top of the cake. Brush it on with a pastry brush OR avoid this step altogether, it’s not crucial.
  • And… voila. You’re done. Two ways to present it. As a cake as is OR press little rounds out of it and ‘eat the outy bits’ behind the scenes and save the pretty discs for serving. I stacked a couple with a littel more coconut yoghurt in between and on top. Your choice!