For the cake:
3/4 cup greek yogurt
Juice of 4 medium lemons
Zest of two lemons
8 tbsp coconut oil
2 tsp pure vanilla extract / essence
1 cup spelt flour
1 tsp baking powder
1/2 tsp salt
1/4 cup almond flour
3/4 cup coconut sugar
For the glaze:
1 tablespoon Manuka honey
1 tsp lemon juice
Zest of 1 lemon
1 cup cream cheese OR cashew cream
Preheat oven to 180°C. Grease a cake tin with a little coconut oil.
Start by making the cake.
In a medium-sized bowl, combine the first 5 ingredients and whisk together until fully incorporated.
In a separate bowl, stir together all of the remaining cake ingredients.
Now, pour the wet ingredients into the dry, and use a spatular to fold the mixture together until everything is evenly mixed.
Pour into the cake tin and smooth into an even layer.
Bake in the centre of the oven for 40-45 minutes* or until a toothpick inserted into the center comes out clean. *Cover with foil after 30 minutes to stop the top of the cake from burning, but be careful not to open the oven door too much as heat will be lost and can cause the cake to sink in the middle.
Once baked, mix together the glaze ingredients in a small bowl.
Leave on the side to cool completely before turning out onto a wire rack. I have mine with a little greek-yoghurt.
Keep in an air-tight container for up to 4 days or in the fridge for up to a week.