Golden Turmeric Lemon Cake
Servings: 10 Servings
Calories: 128kcal
Print Recipe
Equipment
- 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
Instructions
- 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.
- 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.
- Once the soy milk thickens up, add the sugar, applesauce, lemon juice, and lemon zest to the bowl. Whisk to combine.
- In a separate, smaller bowl, mix together wheat flour, spelt flour, baking powder, baking soda, turmeric, and salt.
- Fold the dry ingredients into the wet, taking care not to overmix the batter.
- 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.
- Allow the cake to cool completely before slicing and serving.
Nutrition
Calories: 128kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 186mg | Potassium: 85mg | Fiber: 3g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg