Vegan Kiwi Lemon Cake
Ingredients
- 180g white rice flour
- 50g polenta
- 25g corn starch
- 2g baking soda
- 10g baking powder
- 1 pinch salt
- 180g brown sugar
- 230g soy yogurt
- 140g kiwi flesh
- 80g lemon juice
- 20g lime juice
- 80g olive oil
Glaze
- 1 teaspoon moringa powder
- powdered sugar to adjust consistency
Preparation
Preheat the oven to 180°C with fan setting. Prepare the mold by greasing and flouring it.
Mix the kiwi flesh and the citrus juices, and set aside.
In a large bowl, whisk yogurt and sugar together. Then add the flour, polenta, cornstarch, and salt. Mix with a whisk to avoid lumps, then add 80g of the kiwi-citron mixture and the olive oil.
Finally, add the baking powder and baking soda, mix, and pour into the mold. Bake for 40 to 60 minutes depending on the cake thickness.
Glaze
Mix the remaining kiwi-citron mixture with 1 teaspoon of moringa powder and a few spoonfuls of powdered sugar until the consistency is not too liquid or too thick.
Pour the glaze over the cake.
Notes
This cake is best made when kiwis are in season for optimal freshness.
