-
1
Preheat oven to 350u00b0F and lightly grease three 6-inch-diameter cake pans with coconut oil. Set aside.
-
2
In a small bowl, whisk flour, baking powder, ginger, and sea salt. Set aside while you prepare the wet ingredients.
-
3
Using a stand mixer or handheld mixer, cream coconut sugar, coconut oil, and agave nectar until smooth. You'll know the mixture is creamed and ready when it turns from a golden brown to a light brown and only a few specks of coconut sugar remain.
-
4
Add 2 eggs, vanilla extract, and lemon zest and beat again until smooth. Pour in half of the kefir and lemon juice, followed by half of the combined dry ingredients. Mix, repeat the process, and mix again just until the batter is smooth. Don't over-mix!
-
5
Divide batter evenly amongst the three small cake pans-each one should be about 3/4 full. Bake for 22 minutes, or until firm in the center and golden around the edges. The batter itself is already a light golden color, but when it's baked through, the edges will be slightly darker. You should also test by poking a toothpick through the center of each layer-it should come out mostly clean. Let cakes cool completely before you frost them.
-
6
While the cakes cool, prepare the frosting. Using a stand mixer or handheld mixer, cream the cream cheese, Greek yogurt, and agave nectar until smooth. Add ground ginger and whip on high until light and fluffy, about 5-6 minutes.
-
7
Assemble the cake. Place one layer down on a cake stand or plate, then smooth a layer of frosting. You should use about 1/4 cup of frosting on each layer, making sure to save enough to frost the entire cake once all the layers are stacked. Garnish with chopped pistachios and sliced lemon, if desired.
-
8
Slice and serve. Store leftovers in an airtight container for up to one week. The frosting may change color slightly, but that is just the result of the Greek yogurt and cream cheese coming in contact with oxygen. The cake will also toughen up in the fridge, so keep that in mind.
-
9
Enjoy!
