I’m a sucker for heathy vegan desserts, and this Lemon Yogurt Cake w/ a Lemon Cashew Glaze really takes the cake (no pun intended🥴) It’s moist, creamy, and decadent! The yogurt adds a rich texture that will leave you super satiated and nourished, and paired with the lemon flavors is truly a game changer. Enjoy for breakfast, or as a sweet treat after dinner.
Lemon Zest vs. Lemon Juice
I love using the zest of fruit because it adds even more flavor than the actual juice – sometimes I zest and juice a bunch of lemons and store them in airtight containers in the fridge for easy access. When you zest you only need a small amount – this recipe only requires the zest of 1 lemon and even when it’s spread apart into 8 slices, the zest is super fragrant. An important tip — leave the white part behind. You only need the very top, yellow layer. The white part is bitter, so be sure not to over grate.
Oat + Coconut Flour Blend
The taste of coconut flour is delicious in this recipe, and I love using it because it’s lower carb and higher fiber. It does absorb more liquid than a normal wheat flour, so you may have to adjust the amount of milk you use. I used 3 tbsp and it worked pretty well, but if your batter is too dry and doughey, add more milk. The oat flour does not absorb as much liquid which helps balance it out, plus is super easy to prepare (just grind in your blender!)
The lemon cashew glaze is delicious and is beyond simple to prepare. I used an electric hand mixer to speed up the process, but if you don’t have one whisking normally is fine. To ensure your lemon cashew glaze is more of a glaze as opposed to a thick frosting, keep your cashew butter at room temperature so it’s not too hard. If you want your glaze to be a frosting consistency, combine 3-4 tbsp of vanilla bean powder into the mix.
This yogurt lemon cake can be enjoyed as a decadent dessert, or for breakfast with a hot cup of tea. If you know me you know I’m obsessed with SAKARA and a Sakara signature is having a baked good for breakfast – these slices come out super tiny, but are still rich and satiating thanks to the yogurt. To really capture a Sakara style breakfast, be sure to add fresh raspberries on top.
This recipe is inspired from by travels to Italy and their use of lemons – it’s perfect for summertime and is a crowd pleaser!
Lemon Yogurt Cake w/ Cashew Glaze
- 1 container culina vanilla bourbon yogurt can sub for any plain yogurt - the amount is equal to 1/2 cup
- 1 zest of lemon
- 1 cup all-purpose flour
- 3-4 tbsp plant-based milk
- 1 cup golden monkfruit
- 2 tsp baking powder
- 1/2 cup liquid coconut oil
- 1/2 tsp vanilla extract if using vanilla yogurt forgo this ingredient
- 1/2 tsp sea salt
- 3 flax eggs 3 tbsp ground flax + 9 tbsp water
- 1 tbsp vegan powdered sugar
- 3 tbsp cashew butter make sure it’s soft and at room temperature
- 1/2 juice of lemon
- 3 tbsp golden monkfruit
- set oven to 350 degrees. add flax eggs ingredients in a small dish and mix to combine. let sit while you get started
- combine flours, baking powder, and salt in a bowl
- in a separate bowl, whisk yogurt, golden monkfruit, lemon zest, vanilla, plant-based milk, and flax eggs. mix the dry ingredients into the wet ingredients, then add in the coconut oil
- pour batter into your pan greased in coconut oil + bake for 1 hour
- while the cake is baking, add your glaze ingredients to a bowl and whisk with an electric hand mixer. if you don’t have a hand mixer, just whisk normally until your glaze is creamy + well combined. let sit (do not refrigerate)
- once the cake is done, let it cool for at least 10 minutes before spreading the glaze. if you have extra glaze, store in an airtight container in the fridge.
- sift vegan powdered sugar on top and store cake and store in the fridge - if you can, wait at least three hours to eat the cake (it tastes much better cool!)