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.
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
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.
Notes
Swap lemon with orange zest and juice for a sweeter citrus flavor.
Add chopped pistachios or sliced almonds for a nutty twist.
Drizzle a simple lemon glaze for extra indulgence.
For dairy-free, use plant-based yogurt.
Store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze slices for up to 2 months, reheating in the microwave for 10–15 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 47mg
