Who's up for a simple and reduced-oil lemon cake? Made with just one bowl, fluffy and moist inside, topped with a fine icing. Spring can come. Vegan, gluten-free option, quick to make and refreshingly delicious.
Preheat oven to 180 degrees (convection) 200 upper-lower heat and grease a king cake pan with a little oil and dust with flour or line with baking paper.
FOR THE CAKE Place yogurt, oil, lemon juice and raw cane sugar in a large baking bowl. Whisk with a hand mixer until everything is well combined.
250 g vegan yogurt, 100 ml Oil, 60 ml Lemon juice, 150 g Raw cane sugar
Add spelt flour, baking powder, bourbon vanilla and lemon zest and mix until smooth. If the dough is too firm, add a little more vegetable milk, if too liquid, add a little more flour.
300 g fine light spelt flour, 3 tbspn Baking powder, ¼ tbspn Bourbon vanilla, Grated organic lemon
Place in the oven, bake for 55 minutes and test with a wooden stick to see if the cake is done. When the wooden stick comes out clean, then the cake is ready. Remove from the oven and allow to cool completely.
FOR THE FROSTING Place powdered sugar, lemon juice and lemon zest in a bowl and whisk until smooth frosting forms. Be careful not to put in too much lemon juice or it will quickly become too runny.
60 g Powdered sugar, 1-3 tbspn Lemon juice, A little lemon zest
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks.