This cake is a variation to my vegan tea loaf. There’s no egg and if you’re lactose intolerant, you can swop the vegan yogurt for a fruity sauce.

This recipe is quick and not very demanding at all. You can use sugar or sugar alternatives with ease and the rise on this sponge will always be the same.

My mother is particularly fond of this cake and whenever I bake it, she would eat the entire thing in less than two days. By herself, I kid you not.

If you’re on a low-carb diet, this cake is not recommended. Spelt is a whole grain and very high in starch. One cup contains roughly 50 g of starch. Spelt is also not gluten friendly but it does have less gluten than normal wholewheat flours on the market. It’s main positive is that it is a wonderful source of fiber. This can slow down the absorption of sugars in the gut and help you feel full for longer. It’s also worth pointing out that the proteins it has seem to be higher than refined wheat flour.

Ingredients

2 cups Spelt flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 cup Xylitol

3/4 cup milk of your choosing (I used oat milk)

1/2 cup plain yogurt (I used Woolies Vegan Coconut yogurt)(You can also use applesauce here)

2 tsp vanilla essence

1/4 cup coconut oil

juice of 1 orange

zest of 2 oranges

1 lime

4 sprigs of fresh Thyme

Method

1. Preheat oven to 190 degrees.

2. Sift and whisk dry ingredients together.

3. Whisk all the wet ingredients.

4. Make a well in the dry ingredients and pour the wet ingredients in there. Mix with a wooden spoon until there are no bubbles.

5. Gently fold in the orange zest. Keep a tiny amount to the side and let it dry out to garnish the cake in the end.

6. Pour batter a square glass dish or a small loaf tin.

7. Sprinkle half of the fresh thyme on the top of the cake, and bake for 45-50 minutes.

8. Prick cake with a skewer and if it comes out clean it’s ready.

For the glaze, mix 1/4 cup of powdered icing sugar (you can use Xylitol for a sugar-free icing) and 1 tbsp lime juice. Mix it with a spoon and add more lime juice if you want a runnier consistency. Drizzle over the cake once cooled. Add more thyme to the top as decoration and use whatever zest you have leftover as a garnish.