Natural Sweet Recipes

Lemon Mint Yogurt Cake

Lemon Mint Yogurt Cake
The inspiration for this cake came when I spotted a recipe for a lemon basil olive oil cake.
 I love the idea of baking with fresh herbs, but I assumed basil would give a strong savory tone to a “cake”. With March approaching, mint was on my mind so I ran with the idea. I absolutely love the flavors of mint and lemon together. Why not love them in a cake?
This recipe is probably more of a sweet bread than a cake. It lacks a glaze or icing, but quickly makes up for it by being extra moist, which the yogurt and natural liquid sweetener help create. It’s filled  with a nice lemon minty flavor but doesn’t go overboard in the sweetness factor. I like this balance because it makes the perfect afternoon snack. Fresh mint leaves will help with your daily green intake (who doesn’t want to eat their greens in a cake?) while creating a refreshingly unique flavor.

Lemon Mint Yogurt Cake

Lemon Mint Yogurt Cake  (egg free)

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1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil
1/3 cup Fresh Mint Leaves, lightly packed
1/4 cup Fresh Lemon Juice
1/2 cup Plain Organic Yogurt
3/4 cup Honey or Maple Syrup
2 generous Tablespoons Fresh Lemon Zest
1/2 teaspoon Sea Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup White Wheat Flour
1/2 cup White Spelt Flour

In a food processor, process the fresh mint leaves, oil and lemon juice together until smooth. In a small mixing bowl, add mint oil mixture, yogurt, honey or maple syrup, and lemon zest. Mix until all combined. Add the salt, baking powder and baking soda to the mixture. At this time, it will fizz and increase in volume. That’s okay! Just add the flour, 1/2 a cup at a time and mix until just combined. Pour the mixture into a greased 9 inch baking dish or cake pan. Bake at 350 for 35-38 minutes. When a toothpick is inserted, it should come out clean and when you move the cake, it should not wiggle, but bounce slightly.

Allow the cake to cool for 10 minutes before cutting into. Garnish with fresh mint leaves and serve warm or at room temperature. Store leftovers covered at room temperature.
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Comments

  3. Julia {The Roasted Root} says

    Perfect timing! I recently acquired more yogurt than I know what to do with and was wanting to make a cake with it. I thought I’d have to look for a recipe, but here it is! Mind if I post it on my site after baking it? ;) Hope your day’s going well so far!

    Reply

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