Golden Tumeric Cake

1 cup (240 millileters) unsweetened soy milk
1 ½ tablespoon apple cider vinegar
½ cup (100 grams) caster sugar
¼ cup (60 grams) unsweetened applesauce
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 cup (120 grams) white whole-wheat flour
¾ cup (90 grams) white spelt flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground turmeric
¼ teaspoon salt

1. Preheat the oven to 350 Fahrenheit (175 Celsius) degrees and grease a round cake pan with a bit of coconut oil or some non-stick baking spray.
2. In a large bowl, add the soy milk and apple cider vinegar. Stir and let the mixture curdle for 3-4 minutes. This is a vegan buttermilk substitute.
3. Once the soy milk thickens up, add the sugar, applesauce, lemon juice, and lemon zest to the bowl. Whisk to combine.
4. In a separate, smaller bowl, mix together wheat flour, spelt flour, baking powder, baking soda, turmeric, and salt.
5. Fold the dry ingredients into the wet, taking care not to overmix the batter.
6. Transfer the cake batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before slicing and serving.

1. To serve, slice a thick wedge and enjoy with a bright tea. It is delicious tasting on its own. Thanks to the lower sugar quantity in the recipe, it can be served with a dusting of powdered sugar and/or a dollop of raspberry jam without becoming overly sweet.
2. You can find more of Kenden’s recipes at Jewish Food Hero. and click the link to purchase Feeding Women of the Talmud, Feeding Ourselves.