This lemon and ginger cake It’s very easy to do. It can also be made vegan, replacing natural yogurt with a soy or coconut variant if there is a food allergy, for example. Same milk for any vegetable drink of choice. Is citrus and slightly spicywith a moist and dense texture. Special for snacking during the afternoon, hot with ice cream they make a deluxe dessert.
I opted not to cover the cake as I don’t really need it. But a simple lemon glaze with a little chopped crystallized ginger or lime zest will do just fine.
Light the oven at 180 ªC.
In a bowl, pour the whole wheat flour, white sugar and baking soda. Add the lemon zest and mix to dissolve crystals. Add the natural yogurt, coconut oil and milk (or vegetable drink) slowly to avoid the appearance of lumps. Opt for a wire whisk or fork to integrate.
Then add the ground ginger, stir again and integrate. Since the preparation does not have eggs, you can taste it to adjust the amount of sugar.
Pour into a silicone mold or a previously oiled one and add the previous mixture. Sprinkle a little sugar on top and put in the oven for 40 minutesuntil a toothpick inserted comes out dry.
Once ready, remove from the oven and let rest 10 to 15 minutesprior to unmolding.
Lékué – Rectangular silicone mold, Red, 24cm
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What to accompany the lemon and ginger cake with
Ideal for breakfast or snack, this lemon and ginger cake is much more enjoyable when it is prepared on the same day. A cold brew or vegetable drink such as a hot infusion or a glass of horchata are good accompaniments. Even a banana and orange smoothie is exceptional for variety and incorporating extra nutrients and vitamins.
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