As raspberries are in reason in June, I had to make this cake with a touch of a zesty lemon taste. This cake is gluten and dairy free; however, you can use dairy yoghurt and all-purpose flour if you prefer.
Zesty Raspberry cake
Serves: 16 squares Prep time: 10 mins Cook time: 40 mins
Ingredients:
2 eggs
1/2 cup coconut sugar
1/4 cup pure maple syrup
1/2 cup yoghurt (I used The Coconut Collaborative)
1 tsp lemon extract
juice of 1/2 lemon
zest of one lemon
1 cup brown rice flour (white is also fine)
1 tsp baking powder
1/2 tsp baking soda
1 + 1/2 cup fresh or frozen raspberries
Instructions:
Preheat the oven to 180 degrees and line a brownie tin with baking paper.
Whisk the eggs with the coconut sugar, and maple syrup, then add in the yoghurt, lemon zest, lemon juice, and lemon extract and combine well.
Mix the rice flour, baking soda and powder with the wet ingredients.
Transfer the batter to the tin and top it with the raspberries.
Bake the cake for 40 mins.
Let the cake cool before slicing it, and store it in an airtight container for about two days.