Name: Lemon Yogurt Cake (No White Flour)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/2 cup coconut flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup plain Greek yogurt; 1/4 cup honey or maple syrup; 1/4 cup olive oil or melted coconut oil; 2 large eggs; Zest of 2 lemons; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract

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This Lemon Yogurt Cake (No White Flour) is a light, tangy, and wholesome treat that I make when I want something sweet but still nourishing. With almond flour and coconut flour instead of white flour, it has a tender crumb, a burst of lemon flavor, and a lovely moist texture thanks to the yogurt. It’s perfect for dessert, a snack, or even a bright addition to brunch.

Lemon Yogurt Cake (No White Flour)

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups almond flour

½ cup coconut flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup plain Greek yogurt

¼ cup honey or maple syrup

¼ cup olive oil or melted coconut oil

2 large eggs

Zest of 2 lemons

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.

In a medium bowl, I whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

In a separate large bowl, I whisk together Greek yogurt, honey (or maple syrup), oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.

I gradually stir the dry ingredients into the wet mixture until a smooth batter forms.

I pour the batter into the prepared cake pan, spreading it evenly.

I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean and the top is lightly golden.

I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 8 slices

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Calories: 210 kcal per serving

Variations

I sometimes swap the lemon for orange zest and juice for a sweeter citrus flavor. For a nuttier version, I add chopped pistachios or sliced almonds to the batter. If I want a little more indulgence, I drizzle a simple lemon glaze over the top. For a dairy-free version, I use a plant-based yogurt.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I wrap slices individually and freeze them for up to 2 months. When reheating, I like to warm slices in the microwave for about 10–15 seconds so they taste fresh again.

FAQs

Can I make this cake dairy-free?

Yes, I replace the Greek yogurt with a dairy-free yogurt alternative and it works well.

Can I use only almond flour instead of both flours?

I can, but the texture changes — it becomes denser. The coconut flour helps absorb moisture and keeps the cake structure.

Can I reduce the sweetener?

Yes, I sometimes use just 2 tablespoons of honey if I want it less sweet, though it will be tangier.

How do I know when the cake is done?

I check if the top is golden and a toothpick inserted into the center comes out clean.

Can I make this into muffins?

Yes, I divide the batter into a muffin tin and bake for about 18–22 minutes.

Conclusion

I love making this lemon yogurt cake because it’s bright, moist, and feels like a treat without being overly rich. It’s quick to prepare, versatile for different occasions, and adaptable for various diets. Each bite is a balance of citrusy freshness and wholesome goodness — the kind of cake I enjoy any time of day.

Recipe:

Lemon Yogurt Cake (No White Flour)

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 slices
Diet: Gluten Free

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Description

A light, tangy, and moist lemon yogurt cake made without white flour, using almond and coconut flours for a tender crumb and wholesome bite. Naturally gluten-free and lightly sweetened with honey or maple syrup, it's perfect for dessert, snacks, or brunch.

Instructions

Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
In a separate large bowl, whisk together Greek yogurt, honey (or maple syrup), oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually stir the dry ingredients into the wet mixture until a smooth batter forms.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean and the top is lightly golden.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.