Lemon Yoghurt Cake

Healthy healthy cake! I think I have a mild obsession with baking. I promise I do eat real food too, not just cakes, muffins, slices and cookies, though really, they are all so healthy they could just about be breakfast food 😉 I know you might all still be a bit weirded out by the cauliflower element, if you read my post on Pumpkin Muffins you will see where the idea came from and I promise it is delicious!

Cauliflower is from the same family as broccoli and cabbage, it contains many essential B-complex vitamins and loads of vitamin C. Cauliflower contains several anti cancer phyto-chemicals which have proven benefits against prostate, breast, cervical, colon, ovarian cancers. Let’s hear it for cauliflower!

1 1/2 cups cauliflower
1 tsp vanilla powder or vanilla extract
2 eggs (vegans can use 4 tbs ground flax instead)
1/4 cup lemon juice- I added a bit more, I like it lemony
1/4 cup pure maple syrup or agave syrup (or stevia to taste)
1 tbs lemon zest
1 cup coconut flour
1 cup almond flour
1 cup thick natural yoghurt (I used CoYo- coconut milk yoghurt)
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 170C. Steam and purée cauliflower. In a bowl add puréed cauliflower, lemon juice, lemon zest, yoghurt, eggs and vanilla and mix well. Add remaining ingredients and stir until combined. Spoon into cupcake moulds or you can pour it into a cake tin. Bake for 40-50mins or until a skewer inserted comes out clean. These won’t rise very much so don’t expect them too. You could serve with my Strawberry Frosting or just a squeeze of fresh lemon juice. Enjoy. If you eat them while they are warm (I mean who doesn’t love a warm muffin!?) they may seem a little unset or underdone on the middle. Once they cool they will firm up and if you pop them into the fridge they get a really great fudgy texture. YUM!!