Categories: Desserts

Ingredients

• 1/2 cup millet flour
• 1/2 cup almond flour
• 1/2 cup brown rice flour
• 2 tbsp. tapioca starch
• 1 tbsp. finely grated lemon zest
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 large eggs
• 1/2 cup + 2 tbsp. evaporated cane juice, divided
• 1/3 cup grape seed, safflower or sunflower oil
• 3/4 cup + 1 tsp yogurt, divided
• 2 tbsp. + 2 tsp fresh lemon juice, divided

Directions

1. Preheat oven to 325. Line a 9×5-inch loaf pan with parchment paper; mist with cooking spray.

2. In a large bowl, combine millet, almond and rice flours, tapioca starch, lemon zest, baking powder and salt. In a separate large bowl using a handheld electric mixer, beat eggs and 1/2 cup cane juice on medium-high for 2 minutes, until pale and doubled in volume. With mixer on medium-low, beat in oil, 3/4 cup yogurt and 2 tbsp. lemon juice until well combined, 1 minute. Reduce to low; add dry ingredients, mixing until just combined.

3. Pour batter into prepared pan and bake until golden brown and a toothpick inserted into the middle comes out clean, 35-40 minutes. Cool completely in pan.

4. To a spice grinder, add remaining 2 tbsp. cane juice and process until it becomes a fine powder, 30-45 seconds. Transfer to a small bowl and stir in remaining 2 tsp lemon juice and 1 tsp yogurt. Stir until a smooth, slightly runny glaze is achieved.

5. Remove cake from pan and peel off parchment, if necessary. Place on a serving plate. Drizzle with glaze; place in fridge to harden glaze, 20 minutes. Cut into 12 slices.

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