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!)