Indulge in this simple dessert made with zesty lemon.
A slice of cake and a fit lifestyle are not mutually exclusive. This easy recipe from Eva Kosmas Flores, the Portland, Oregon-based author of First We Eat, contains healthy fats from coconut oil and tahini. The latter is also rich in vitamins B and C, potassium, and methionine, an essential amino acid that promotes tissue growth and repair.
Ingredients
Directions
Step 1
Preheat the oven to 375 degrees and grease an 8-inch pan with coconut oil.
Step 2
In a medium bowl, combine the flour, cinnamon, baking powder, allspice, and salt; set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat together the tahini, honey, coconut oil, and vanilla extract at medium-low speed until smooth. Add the egg and lemon zest and beat until combined.
Step 4
Add in half of the almond milk and mix at low speed until combined, then fold in half of the flour mixture and mix until nearly combined. Repeat again until a thick dough forms.
Step 5
Pour the dough into the cake pan and smooth it over with a spatula. Place the pan in the oven and bake until a toothpick inserted into the center comes out clean, about 40 to 45 minutes
Step 6
Remove from the oven and place on a wire rack to cool.
Step 7
To serve, dust with the powdered sugar.