12 slices

Ingredients: 250 grams soy yogurt (vanilla variant is also possible), 180 ml agave syrup, 60 ml coconut oil (melted), 5-10 ml green sweet vanilla (adjust the amount to your own taste), 25 grams arrowroot, 180 grams (spelt) flour, 2 teaspoon of tartar baking powder, zest of 1 (organic) lemon, 1 teaspoon of baking soda with 1 tbsp of lemon juice.

Step 1

Preheat the oven to 180 degrees. Line a cake tin with baking paper or grease it with vegetable butter.

Step 2

Combine all dry ingredients (except the baking soda) and mix well.

Step 3

Mix the wet ingredients in a separate bowl (except the lemon juice).

Step 4

Add the wet and dry ingredients together. Stir well.

Step 5

Place the baking soda and lemon juice in a separate bowl and stir into the batter.

Step 6

Spoon the batter into your cake tin and now place the cake in the oven. After about 45-60 minutes your cake is ready. The skewer comes out of the cake dry.

Step 7

Remove the cake from the oven and let it cool for 10 minutes.

Step 8

You can now remove the cake from the mold and let it cool further on the rack.

Step 9

Cut the cake into 12 pieces and serve. Delicious with some homemade coconut whipped cream!

Step 10

Won't you eat the cake in one go? Then freeze the slices separately and if you want to take 1 or 2 slices with you, use your boho tiffin.