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. 

Ingredients:

• 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

Directions:

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.
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.   Once cooled, top with the Lemon Ginger Zinger Glaze.

4. Enjoy eating whole!