Vegan Gluten-Free Kiwi Lemon Cake
Ingredients
- 180 g white rice flour
- 50 g polenta
- 25 g corn starch
- 2 g baking soda
- 10 g baking powder
- 1 pinch salt
- 180 g brown sugar
- 230 g soy yogurt
- 140 g kiwi flesh
- 80 g lemon juice
- 20 g lime juice
- 80 g olive oil
Glaze
- Remaining kiwi-lemon mixture
- 1 teaspoon moringa powder
- Powdered sugar (to desired consistency)
Preparation
Preheat the oven to 180°C with fan setting and prepare the mold by greasing and flouring it.
Blend the kiwi flesh and the lemon and lime juices, then set aside.
In a bowl, whisk together the soy yogurt and brown sugar.
Add the white rice flour, polenta, corn starch, and salt, and mix with a whisk to avoid lumps.
Add 80 g of the kiwi-citron mixture and the olive oil, and mix.
Add the baking powder and baking soda, mix, and pour the batter into the prepared mold.
Bake for 40 minutes to 1 hour, depending on the cake's thickness.
For the glaze, mix the remaining kiwi-citron mixture with 1 teaspoon of moringa powder and enough powdered sugar to achieve a consistency that is not too liquid or too thick, then pour over the cake.
