Name: Lemon Yogurt Cake (No White Flour)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup 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; 1/2 cup honey or maple syrup; 2 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup olive oil or melted coconut oil; 1 teaspoon vanilla extract

This Lemon Yogurt Cake is a light, moist, and flavorful treat made without white flour. It combines the tang of Greek yogurt with the brightness of fresh lemon and the wholesome goodness of almond and coconut flours. Whether you’re avoiding gluten or simply looking for a healthier dessert option, this cake is perfect for any occasion.

Ingredients

1 cup 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

1/2 cup honey or maple syrup

2 large eggs

1/4 cup fresh lemon juice

1 tablespoon lemon zest

1/4 cup olive oil or melted coconut oil

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.

In a separate bowl, combine the Greek yogurt, honey or maple syrup, eggs, lemon juice, lemon zest, olive oil (or melted coconut oil), and vanilla extract. Mix until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.

Servings and timing

Servings: 8 servings

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Variations

If you’re looking to change up the flavors or make substitutions, here are a few ideas:

Add a handful of fresh or frozen berries like blueberries or raspberries to the batter for a fruity twist.

Replace the lemon zest and juice with orange zest and juice for a refreshing citrus variation.

For a dairy-free option, try using coconut yogurt instead of Greek yogurt.

You can also substitute the honey or maple syrup with a sugar alternative like stevia or monk fruit if you’re trying to reduce sugar intake.

Storage/reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it for up to 1 week.

To reheat, warm a slice in the microwave for about 10-15 seconds or place it in the oven at 350°F (175°C) for a few minutes until warmed through.

FAQs

Can I make this cake ahead of time?

Yes, this cake keeps well! You can bake it a day in advance and store it at room temperature or in the fridge. Just make sure it’s completely cool before storing.

Can I use different flours?

While this recipe calls for almond flour and coconut flour, you could experiment with other gluten-free flours. Just keep in mind that the texture might change depending on the flour you use.

Can I substitute the eggs?

Yes, you can replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) for a vegan version of this cake.

Can I freeze this cake?

Yes! If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil. It will stay fresh in the freezer for up to 3 months. Thaw it at room temperature before serving.

How can I make the cake sweeter?

If you prefer a sweeter cake, you can add a bit more honey or maple syrup to taste. Alternatively, drizzle a lemon glaze or powdered sugar on top after baking to increase the sweetness.

Conclusion

This Lemon Yogurt Cake is the perfect balance of lightness, moisture, and flavor, making it a great alternative to traditional cakes. Whether you’re following a gluten-free diet, trying to avoid white flour, or just craving something deliciously citrusy, this cake hits the mark. Easy to make, naturally sweetened, and bursting with fresh lemon zest, it’s sure to become a favorite in your recipe collection. Enjoy!

Recipe: