aish.com > Jewlish > Recipes

Golden Turmeric Lemon Cake

September 6, 2022 | by Kenden Alfond

A healthy vegan cake with a story.

This cake mixes apple cider vinegar and soy milk to create ‘sour milk’ and uses a reduced amount of caster sugar and applesauce to give added texture and sweetness. Applesauce is also a fantastic vegan substitute for the setting properties of eggs. Dense texture can be the curse of some plant-based cake adaptations. But the combination of baking soda and apple cider vinegar stops this turmeric cake becoming ‘claggy.’ Instead, it gives a light crumb with that vibrant golden color throughout. The soy milk soured with apple cider vinegar adds the perfect tangy taste to the finished cake.

For serving, enjoy a slice with a bright tea or cup of coffee.

This Golden Tumeric Lemon Cake is from Feeding Women in the Talmud, Feeding Ourselves and is based on the Talmudic characters of Yirmatia and her mother. Learn more about the book and the inspiration for this recipe in the full article, Kenden Alfond Finds Culinary Inspiration from the Talmud.

Did you know that Judaism is very big on table manners? How we conduct ourselves while we eat says a lot about how seriously we are taking the activity? Get more Jewish food thoughts here.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 8-10

Tools:

  • Kitchen scale
  • Large mixing bowl
  • Measuring cups and spoons
  • Round cake pan
  • Small mixing bowl
  • Wooden spoon or whisk

INGREDIENTS

  • 1 cup (240 ml) unsweetened soy milk
  • 1 ½ tablespoon apple cider vinegar
  • ½ cup (100 g) caster sugar
  • ¼ cup (60 g) unsweetened applesauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup (120 g) white whole-wheat flour
  • ¾ cup (90 g) white spelt flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt

PREPARATION

  1. Preheat the oven to 350°F/175°C degrees and grease a round cake pan with a bit of coconut oil or some non-stick baking spray.
  2. In a large bowl, add the soy milk and apple cider vinegar. Stir and let the mixture curdle for 3-4 minutes. This is a vegan buttermilk substitute.
  3. Once the soy milk thickens up, add the sugar, applesauce, lemon juice, and lemon zest to the bowl. Whisk to combine.
  4. In a separate, smaller bowl, mix together wheat flour, spelt flour, baking powder, baking soda, turmeric, and salt.
  5. Fold the dry ingredients into the wet, taking care not to overmix the batter.
  6. Transfer the cake batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before slicing and serving.



🤯 ⇐ That's you after reading our weekly email.

Our weekly email is chock full of interesting and relevant insights into Jewish history, food, philosophy, current events, holidays and more.
Sign up now. Impress your friends with how much you know.
We will never share your email address and you can unsubscribe in a single click.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram