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Upsidedown lemon cake
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Super moist cake made with simple ingredients and easy to make.

Course: Dessert, tea time
Servings: 10 slices
Author: Gaspar Carreira
  • 2 1/2 cups whole wheat flour 300g
  • 1 cup unsweetened and unflavored yogurt (can be plantbased) 220ml
  • 2 eggs or 2 egg replacements*
  • 1/2 cup coconut or muscovado sugar 100g
  • 1/4 cup liquid oil, coconut or sunflower oil 55ml
  • zest of 3 lemons
  • 2 tsp baking powder
  • 1/2 tsp sea salt
For the top
  • 2 lemons, finely sliced
  • 1/3 cup soft coconut oil 70ml
  • 1/2 cup coconut or muscovado sugar 100g
  1. Preheat the oven to 200°C

  2. Mix the coconut oil to the top with half a cup of sugar, with the help of a fork. Put this mixture on the base of a round cake mold about 22cm in diameter  (First put parchment paper on the mold), and on top of the mixture of sugar and oil put the lemon slices, set aside.

Sponge cake
  1. In a large bowl beat all the ingredients except the flour and the baking powder, until they are integrated, add the remaining ingredients and mix well.

  2. Put the mixture in the mold on the lemon slices and bake for 20-22 minutes or until it is firm and when inserting a brochette stick it comes out practically dry, not completely dry since it is a wet cake.

  3. Let cool and enjoy with a scoop of icecream on top

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.