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Lemon Yogurt Cake w/ Cashew Glaze

Delicious + decadent lemon cake with a yogurt base and cashew based glaze - perfect for summertime!
Servings: 8 small slices



  • 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!)