Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (60g) coconut sugar
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1g) salt
  • 1/2 cup (120g) plain Greek yogurt
  • 1 large (50g) egg, room temperature
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) unsweetened almond milk
  • 1 tbsp (15g) maple syrup
  • 1/2 tsp (2.5ml) lemon juice

Instructions:

  1. Preheat the air fryer to 320°F (160°C) for 5 minutes. Grease a 6-inch round cake pan and line the bottom with a circle of parchment paper.
  2. In a large bowl, whisk together the 120g Greek yogurt, 50g egg, 30ml melted coconut oil, 5ml vanilla extract, and 30ml almond milk until the mixture is velvety and smooth.
  3. Sift the 125g all-purpose flour, 60g coconut sugar, 5g baking powder, and 1g salt directly into the wet ingredients. Using a spatula, gently fold the mixture until just combined; do not overmix.
  4. Pour the batter into the prepared 6-inch pan and smooth the top. Place the pan into the air fryer basket and air fry for 25–30 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges have pulled slightly away from the sides.
  5. While the cake is still warm, whisk together 15g maple syrup and 2.5ml lemon juice. Brush this glaze over the top of the cake.