Delicious + decadent lemon cake with a yogurt base and cashew-based glaze - perfect for summertime! 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 Yogurt Cake with Lemon Cashew Glaze [Vegan]





For the Cake:

  • 1/2 cup vegan yogurt
  • 1 zest of lemon
  • 1 cup all-purpose flour
  • 3-4 tablespoons plant-based milk
  • 1 cup golden monkfruit
  • 2 teaspoons baking powder
  • 1/2 cup liquid coconut oil
  • 1/2 teaspoon vanilla extract if using vanilla yogurt forgo this ingredient
  • 1/2 teaspoon sea salt
  • 3 flax eggs (3 tablespoons ground flax + 9 tablespoons water)
  • 1 tablespoon vegan powdered sugar

For the Glaze:

  • 3 tablespoons cashew butter make sure it’s soft and at room temperature
  • 1/2 juice of lemon
  • 3 tablespoons golden monkfruit


  1. set oven to 350°F. 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
  2. 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
  3. pour batter into your pan greased in coconut oil + bake for 1 hour
  4. 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)
  5. 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.
  6. 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!)