Recipe by Amanda Maguire for Pickles & Honey
picklesnhoney.com
picklesnhoney.com
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Serves: 1 large 9-inch cake
Ingredients
- For the cake:
- 1 cup unsweetened plain non-dairy yogurt
- ¾ cup coconut sugar
- ¾ cup unsweetened applesauce
- 1/2 cup Ripple Half & Half
- 1/3 cup melted coconut oil, plus extra for greasing the pan
- zest of 1 large lemon
- 1½ teaspoons lemon oil
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon poppy seeds
- For the glaze:
- 1/2 vanilla bean, split lengthwise and seeds scraped out
- 1 cup organic powdered sugar, sifted
- 2 tablespoons Ripple Half & Halfpinch fine sea salt
- For topping:
- lemon zest
- sliced almonds
Directions
- Preheat the oven to 350° F. Lightly grease a bundt pan with coconut oil and set it aside.
- In a large mixing bowl, whisk together the yogurt, coconut sugar, applesauce, half & half, coconut oil, lemon zest, and lemon oil. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined, then fold in the poppy seeds.
- Transfer the batter into the prepared bundt pan. Bake for 40-45 minutes, or until the cake begins to pull away from the edges and a toothpick inserted into the center comes out clean. Let sit in the pan on a cooling rack.
- Once the cake is cool, make the glaze: Combine the vanilla bean seeds with the powdered sugar, half & half, and pinch of salt. Whisk until smooth.
- Remove the cake from the pan (if it doesn't come right out, you can use a small rubber spatula or knife to gently go around the edges of the pan to loosen any stuck sides). Carefully transfer the cake onto a serving plate. Drizzle with the vanilla bean glaze and sprinkle with lemon zest and sliced almonds.