https://calgaryavansino.com/recipes/spelt-lemon-cake/
Ingredients
for the cake:
- 125ml melted coconut oil
- 2 eggs
- 200g coconut yoghurt
- 1 tsp vanilla extract
- 225g coconut sugar
- 225g wholemeal spelt flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- zest of 2 lemons
for the syrup:
- juice of 1 lemon
- 2 tbsp honey
to serve:
- coconut yoghurt
- fresh berries
for the cake:
- 1/2 cup coconut oil
- 2 eggs
- 1 cup coconut yoghurt
- 1 tsp vanilla extract
- 1 cup coconut sugar
- 1 and 3/4 cups wholemeal spelt flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- zest of 2 lemons
for the syrup:
- juice of 1 lemon
- 2 tbsp honey
to serve:
- coconut yoghurt
- fresh berries
Life is all about balance; when you’re looking for something delicious and sweet, this lemon cake is exactly what you need. It’s light, fluffy and zesty.
Preheat oven to 180C/350F. Grease and line a 1.2-litre loaf tin with baking parchment.
If the coconut oil is solid, gently melt it and combine with the eggs, yoghurt and vanilla extract in a mixing bowl.
In another bowl mix the coconut sugar, flour, baking powder and soda, and lemon zest.
Pour the wet mix in to the dry and stir to combine, making sure there are no pockets of flour. Pour your batter in to the loaf tin and smooth to even out before baking on the middle shelf for 50 minutes to 1 hour. To check it is cooked, insert a skewer in to the centre of the cake – it should come out clean.
Allow the cake to cool in the tin for 10 minutes whilst you make your syrup by warming the lemon juice and honey in a small pan.
Remove the cake from the tin and place it on a wire rack. Pierce all over with a toothpick then brush the syrup over and leave to cool completely before slicing.
Serve with coconut cream and some fresh berries.
