Mellow Yellow Lemon Cake

28 Feb

Mellow Yellow Lemon Cake

Last night I picked up a very special package, my parents! My mother’s birthday was this past week and wasn’t able to celebrate in person, but did in heart!  Anticipating their arrival, I hit the kitchen to perfect a light & refreshing cake recipe so we could all celebrate together.  I’m happy that after many tests I am proudly introducing my Mellow Yellow Lemon Cake. 


  • 2 cups non-dairy milk (+ more if your batter seems dry)
  • 1 Cup quinoa flakes
  • 1 Cup quinoa flour
  • 1 Cup sorghum flour
  • 1 Cup raw sugar
  • 1 super ripe banana, mashed
  • 2 lemons, juiced & zested
  • 2 Tablespoons ground flax seed + 6 Tablespoons warm water
  • 1 1/2 teaspoons vanilla extract
  • 1 batch of my Lemon Ginger Zinger Glaze


  1. Preheat your oven to 400 degrees Fahrenheit.  First, let’s make our flax-seed gel!  In a small bowl combine your ground flax seed plus 6 Tablespoons of warm water.  Whisk your mixture to combine & let it sit for 5 minutes (it will develop a gooey consistency).
  2. In a large mixing bowl, combine your flours and sugar and whisk to combine.  Add your non-dairy milk, lemon juice & zest, mashed banana, ground flax seed mixture, and vanilla extract.   Stir until all ingredients are fully incorporated. If your batter seems a bit dry, stir in 1 Tablespoon of non-dairy milk until it’s a smooth batter.Cake batter pre mix cake batter post mix
  3. Grease a 9 x 9 baking dish and pour your cake batter in (be sure to smooth the top over).  Bake for 20-25 minutes, until your cake becomes golden.  Pop your cake out of your baking dish & let cool for 30 minutes.Mellow Yellow Lemon Cake Mellow Yellow Lemon Cake  Once cooled, top with the Lemon Ginger Zinger Glaze.Glazed cake
  4. Enjoy eating whole!Mellow Yellow Lemon Cake

7 Responses to “Mellow Yellow Lemon Cake”

  1. dianashealthyliving February 28, 2013 at 2:48 pm #

    looks yummy

  2. uberdish February 28, 2013 at 10:57 pm #

    I love this! Your cake looks delicious – lucky parents! And, you used no oil 🙂 I can’t wait to make this!

    • eatingwhole March 1, 2013 at 5:51 am #

      Thank you! 🙂 I had another batch last night (absolutely scrumptious) and tested it w a batch of Caribbean Spiced Ice Cream (which will be posted soon). Raw cashew ice cream with a hint of fresh nutmeg (that was handpicked by myself in Grenada ). Yum!

      • uberdish March 1, 2013 at 7:38 am #

        Wow! Yummy!! I look forward to your ice cream post! I’ve been wanting to make some of my own ice cream using coconut meat. (Right now it’s just the wrong time of year for us, but your raw cashew nutmeg recipe may be nice). An ice cream maker is on my list of things to buy (hopefully one day soon). Do you use one? If so, may I ask what make?

    • eatingwhole March 2, 2013 at 7:43 am #

      Sounds delicious! I do use an ice cream maker. I absolutely love mine – it’s the Cuisinart 2Qt Frozen Yogurt / Sorbet / Ice Cream Maker ( Once you put your mixture into the maker it only takes 20 minutes to turn it into delicious ice cream.


  1. Lemon Ginger Zinger Glaze | Eating Whole - February 28, 2013

    […] simple glaze adds a fresh twist to classic sweet breads, cakes, and cupcakes!  My Mellow Yellow Lemon Cake shines when topped with this revamped classic […]

  2. Caribbean Spiced Raw Ice Dream | Eating Whole - March 2, 2013

    […] *Photographed with my Mellow Yellow Lemon Cake. […]

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