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Lemon and Lavender Yogurt Cake [Vegan, Gluten-Free]

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Gemini season inspired me to create this super moist, tangy and floral dairy-free yogurt cake. I used coconut yogurt for a lactose-free option and the results are decadent! The zesty lemon pairs wonderfully with the soft notes of lavender.

Lemon and Lavender 'Yogurt' Cake [Vegan, Gluten-Free]

Serves

8

Ingredients

For the Cake:

  • 1 1/2 cups gluten-free flour mix (no gum)
  • 1/2 teaspoon cassava flour or xantham gum
  • 1 teaspoon baking powder
  • 1/2 cup vegan coconut Greek yogurt
  • 2 flax eggs (2 tablespoons ground flax, plus 6 tablespoons water)
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan butter, room temperature
  • 1/3 cup maple syrup
  • 1 tablespoon culinary lavender, plus more for garnish

For the Lemon Yogurt Glaze:

  • 2 ounces coconut Greek yogurt
  • 1 tablespoon maple syrup
  • Juice of 1/2 a lemon

Preparation

  1. Preheat the oven to 350°F degrees and line a loaf pan with parchment paper.
  2. Mix all dry ingredients together in a bowl (flour, baking powder) and set aside.
  3. In a stand or hand mixing bowl, add butter and syrup and whip until fluffy. Scrape the sides down with a spatula and add the flax eggs while still mixing. Then add in the vanilla and mix everything until everything is well-combined.
  4. Slowly pour in half of the flour, alternate with half yogurt and then again in that order until everything is mixed. Then add the lemon juice and zest while still mixing.
  5. Finally once well combined, turn the mixer off, and with a spatula, fold in the lavender.
  6. Scoop the batter into the parchment lined loaf pan and bake for approx. 40 minutes until lightly golden brown on top and a fork comes out clean. Once finished, let cake cool on a drying rack for 10 minutes or so.
  7. Meanwhile, whip up the lemon yogurt glaze in a food processor until a glaze has formed.
  8. Once cake is cooled off to the touch, pour glaze over top, garnish with more lavender, serve

Notes

A quick note about the yogurt: you can use one 6oz. coconut yogurt container for everything in this recipe (4 oz. in the cake and 2 oz. for the glaze)!

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AUTHOR & RECIPE DETAILS


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Food by Mars is a Clean, Seasonal, Celestial Recipe Blog featuring gluten-free, vegetarian, vegan, and lactose-free recipes including a Monthly Horoscope inspired recipe!


 

 



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158 comments on “Lemon and Lavender Yogurt Cake [Vegan, Gluten-Free]”

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Natalie Vertley Amotawa
1 Months Ago

Tom Clarke :)


Reply
Natalie Vertley Amotawa
1 Months Ago

Tom Clarke :)


Reply
Jessica Thompson
1 Months Ago

Courtney. we should make this!


Reply
Robin Alaniz
1 Months Ago

Christine Alaniz


Reply
Robin Alaniz
1 Months Ago

Christine Alaniz


Reply
Cristina Elena
1 Months Ago

Yummmm Mark Burns


Reply
Mark Burns
09 Aug 2016

You make, I eat :D

Cristina Elena
1 Months Ago

Yummmm Mark Burns


Reply
Marla Sanguinetti
1 Months Ago

Debbie Ann Sanguinetti you should make this


Reply
Marla Sanguinetti
08 Aug 2016

Debbie Ann Sanguinetti try it! Jennifer Schug Tozi vegan Mac & cheese was the bomb.

Marla Sanguinetti
08 Aug 2016

Debbie Ann Sanguinetti try it! Jennifer Schug Tozi vegan Mac & cheese was the bomb.

Angela Rupar
1 Months Ago

I love you One Green Planet.


Reply
Angela Rupar
1 Months Ago

I love you One Green Planet.


Reply


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