Lemon Yogurt Bundt Cake with Glaze
Ingredients
- 2 tbsp flax meal + 4 tbsp water
- 1/2 cup (120g) lemon juice
- 1 cup (240g) non-dairy yogurt
- 1/2 cup (160g) maple syrup
- 1 1/2 cups (180g) oat flour
- 1 1/2 cup (165g) almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon zest
Glaze
- 1/4 cup coconut butter
- 1 tbsp maple syrup
- 1 tbsp lemon juice
Preparation
Preheat the oven to 350F.
Stir together the yogurt, maple syrup, lemon juice, and flax eggs.
In a separate bowl, whisk oat flour, almond flour, baking soda, salt, and lemon zest.
Add wet to dry, and stir to combine.
Pour into a small (8-10-cup) greased bundt pan.
Bake for 30-35 minutes at 350F, or until golden around the edges.
Cool for at least 30 minutes before flipping out onto a cooling rack to cool completely.
Melt the glaze ingredients (1/4 cup coconut butter, 1 tbsp maple syrup, and 1 tbsp lemon juice), then whisk until smooth and top the cake.
