I was recently given an abundance of home-grown, organic lemons and limes from my parents as well as parent in laws. I am talkin’ literally a whole crisper filled with them. Luckily we go through them quite quickly but I was craving a lemon cake and realised that I had some teff flour lying around in the pantry and quickly whipped this up. I personally love the combination of lemon and coconut and this cake satisfied all the palates.
Have you heard of teff? It’s an ancient grain that originates fro Ethiopia however recently has become more well-known. Teff is a gluten-free grain that is impressively high in protein, iron and fibre.
2 cups teff flour
2 tsp baking powder
1.5 cups plant based milk (I used CocoQuench)
2 TBSP flax meal (as egg replacements)
1/4 cup rice malt syrup (add more if you have a sweet tooth)
1 TSPN vanilla extract
Juice of one lemon
Zest of two whole organic lemon
One lemon and one lime, sliced to decorate
1/3 cup coconut flakes + 1/4 cup to decorate
Sprinkle of coconut sugar on top of the lemons before baking
- In a mixing bowl, add the flax meal to the coconut milk, lemon juice and vanilla extract and mix well.
- Add the flour, baking powder, zest and rice malt syrup to the mix. Stir to incorporate but do not overmix!
- Pour into a lined tin. I used a Bundt-style pan.
- Top with lemon slices, coconut flakes and a sprinkle of coconut sugar. The coconut sugar helps caramelise the lemon/lime acidity.
- Bake at 180C for 45mins on the bottom shelf.
☼ Make sure the coconut flakes on top of the cake are evenly distributed so they don’t burn.
☼ Rice may syrup can be subbed with coconut sugar, honey or other sweetener of choice. I personally do not use stevia so I can suggest an amount.
☼Teff flour can be substituted with other flours except coconut flour as the amounts will differ.
☼Instead of flax meal, chia eggs could be used instead.
I hope you enjoy this beautiful and healthy cake. Let me know if you make it!
“The good life is one inspired by love and guided by knowledge.” –Bertrand Russell