This tart and sweet lemon cake features sprouted spelt flour (an excellent substitute for whole wheat pastry flour), unrefined virgin coconut oil, coconut milk, and Rapadura (unrefined and mineral-rich sugar). The sprouted spelt flour may possibly be tolerated by gluten-sensitive individuals. The cake is dairy-free and egg-free.
I love lemon and I love this cake! Perhaps you think it needs something on top, a drizzle of something. Well, perhaps. Go ahead and make your suggestions! But let me point out that once the cake is baked, you pour a fresh lemon juice syrup over all and it soaks in, permeating the cake with ribbons of slightly tart lemon syrup. So you see, the delicious drizzle is inside and boy, is it ever scrumptious!
If you don’t have sprouted flour but want some of the benefits of a slower grain preparation method, you may soak the spelt flour overnight with the 1 cup of coconut milk and 1 tablespoon of lemon juice or apple cider vinegar. Also, you can use whole wheat pastry flour instead of the spelt flour, but use about 1/4 cup more.
Spelt Lemon Cake
adapted from a recipe shared by my friend Meg at Eat Beautiful
- 6 tablespoons poppy seeds (optional, not featured)
- 1 cup coconut milk, not light
- 1/2 cup plus 2 tablespoons unrefined, virgin coconut oil (softened)
- 1-1/2 cups powdered Rapadura* (or evaporated cane juice)
- 2 tablespoons flax seed meal
- 2-3/4 cups sprouted spelt flour (or make it yourself with these instructions)
- 2 teaspoons baking powder
- grated zest of 4 lemons (choose organic)
- 1/2 teaspoon sea salt
- 1/2 cup fresh lemon juice
- 1/2 cup powdered Rapadura* (evaporated cane juice)
If using poppy seeds, combine poppy seeds and coconut milk in a small bowl. Let soak for about an hour.
Preheat oven to 350 degrees Fahrenheit. Oil a bundt pan well with coconut oil and then dust with sprouted spelt flour.
Mix well the coconut oil, Rapadura and flax seed meal in mixing bowl. Add flour, baking powder, sea salt and lemon zest, along with coconut milk or coconut milk/poppy seed mixture. Stir until smooth and just combined.
Pour batter into prepared bundt pan. Bake for 55 to 60 minutes, until golden brown and/or an inserted toothpick comes out clean.
Meanwhile, bring to a boil the lemon juice and 1/2 cup Rapadura. Let boil, while stirring constantly for 3 to 5 minutes, to allow it to thicken. Remove from heat and let it cool.
When cake is done baking, place cake in pan on baking rack. Poke about a dozen holes in the cake, using a bamboo skewer or a table knife, all the way to the bottom. Pour all the syrup over the cake. Let the cake cool in pan on rack for at least 1/2 hour.
Turn cake out onto serving platter. Let cool completely. Cover tightly. (Original recipe says to let sit out at room temp overnight before serving.)
Enjoy! Do you love lemon desserts, too? They are my favorite!
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