Moist Vegan and Gluten-Free Lemon Cake 🍋🍰
Ingredients
- 180 g white rice flour
- 50 g polenta
- 25 g cornstarch
- 2 g baking soda
- 10 g baking powder
- 1 pinch of salt
- 180 g white sugar
- 230 g soy yogurt
- 2 lemons (zest + juice 80g - or 1 lemon and 1 bergamot)
- 90 g olive oil
Preparation
Preheat the oven to 180°C (fan assisted). Grease and flour a cake mold or line it with baking paper.
In a bowl, whisk together soy yogurt and white sugar until well combined.
Add the white rice flour, polenta, cornstarch, and a pinch of salt to the yogurt-sugar mixture. Whisk to ensure there are no lumps.
Mix in the zest of a lemon and 80g of lemon juice (about 1 1/2 lemons).
Gradually pour in the olive oil while continuing to mix.
Add the baking powder and baking soda to the batter, and thoroughly combine.
Pour the batter into the prepared cake tin.
Bake in the preheated oven for 40 minutes at 180°C. To check if it's done, insert a toothpick into the center of the cake—if it comes out clean, the cake is baked. It might take up to 1 hour to cook, if needed.
After baking, let the cake cool and then wrap it in plastic film while it's still lukewarm to maintain its softness.
