March seemed to be a popular birthday month for a lot of our team, and after this cake was tried for the first birthday it became a popular choice for all subsequent ones. We had a lot of citrus still on hand from a trip to California, so it was a fitting cake to make. It is the perfect cake for spring and the presentation gives the illusion that you spent all afternoon slaving away in the kitchen!
Sprouted Spelt Lemon Cake
2 cups One Degree Sprouted Spelt Flour
3/4 cup coconut palm sugar
2 teaspoons aluminum-free double-acting baking powder
1/2 teaspoon salt
3/4 cup almond milk
1/2 cup coconut oil, melted
2 teaspoons vanilla bean paste or vanilla extract
1 lemon, zest
1 lemon, juice
1 can chilled coconut milk, (use thickened top portion)
1/2 teaspoon vanilla bean paste
2 tablespoon organic blond cane sugar
1 lemon, zest
Preheat oven to 350 degrees. Lightly grease a bundt pan.
In a medium bowl combine sprouted spelt flour, coconut palm sugar, baking powder and salt. Set aside.
In a separate bowl whisk together almond milk, coconut oil, vanilla bean paste, lemon juice and zest.
Combine the wet ingredients in to the dry mixture and gently stir until combined.
Pour into prepared bundt pan and bake approximately 30-35 minutes until lightly browned and toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly before inverting bundt pan onto cake plate.
Whisk together all icing ingredients and drizzle over cooled cake right before serving and sprinkle some extra zest over cake.