1.5cupWhole wheat white flour,or your favorite plain gluten free 1 for 1 baking flour
1/2cuporganic Cane sugar or Coconut Sugar
2tsp baking powder
2tbspfresh lemon zest
Wet ingredients
1cupPlain or Vanilla Koko Kai Coconut Yogurt
1large egg whole
2large egg whites
1/2cup olive oil extra virgin
2TbspFreshly squeezed lemon juice
1 tsp Vanilla extract
Optional
2tspApricot or Orange Jam for glazing
Instructions
Preheat oven to 180ºC (350ºF). Line a round 9-inch baking pan with parchment paper or a loaf pound cake mold set aside.NOTE: Alternatively, if you have a non-stick cake mold/ spray with avocado oil and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
In a large mixing bowl, add flour, sugar, baking powder and lemon zest. Whisk until well combined.
In a separate bowl mix the yogurt, 1 whole egg and the 2 egg whites, Olive oil, lemon juice and vanilla. Mix Well until all incorporated. Fold into the flour mixture until combined and no pockets of flour remain, ensuring not to over-mix.
Pour batter into prepared baking pan. Smoothing out the top. Transfer to oven and bake for 30-35 minutes, until a tooth pick inserted into the middle comes out clean and it’s lightly golden on top.
Remove from oven and allow cake to cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
If using, brush your cake with an orange or apricot jam, if desired!Serve and enjoy!
Notes
Store cake in an airtight container, refrigerated, for 3-4 days.