🍋 Lemon Yogurt Cake (No White Flour)
Moist • Naturally Sweet • Mediterranean-Inspired
This cake is inspired by traditional Mediterranean yogurt cakes, using whole grains and yogurt instead of refined white flour. It’s lightly sweet, beautifully lemony, and perfect with tea or coffee—simple ingredients, big flavor, and no heaviness.
🛒 Ingredients (8–10 slices)
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1½ cups oat flour (or finely ground oats)
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¾ cup plain Greek yogurt
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½ cup honey or maple syrup
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⅓ cup olive oil (or mild vegetable oil)
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2 large eggs
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Zest of 2 lemons
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¼ cup fresh lemon juice
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1½ tsp baking powder
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½ tsp baking soda
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
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Preheat & prepare
Preheat oven to 175°C (350°F). Grease and line a 20 cm (8-inch) round pan. -
Wet ingredients
In a bowl, whisk yogurt, honey, olive oil, eggs, lemon zest, lemon juice, and vanilla until smooth. -
Dry ingredients
In another bowl, mix oat flour, baking powder, baking soda, and salt. -
Combine
Add dry ingredients to wet and gently mix until just combined. Do not overmix. -
Bake
Pour into the pan and bake for 35–40 minutes, until a toothpick comes out clean. -
Cool & serve
Cool for 15 minutes before slicing. Optional: drizzle with honey or dust with powdered coconut sugar.
🌿 Optional Lemon Glaze (Naturally Sweet)
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2 tbsp Greek yogurt
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1–2 tbsp honey
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1 tsp lemon juice
Mix and drizzle over cooled cake.
❓ Q & A
Q: Can I use almond flour instead of oat flour?
Yes, but the texture will be more delicate. Add 1 extra egg for structure.
Q: Is this cake gluten-free?
Yes, if you use certified gluten-free oats.
Q: Can I make it without eggs?
Yes—replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
Q: How sweet is this cake?
Lightly sweet. Increase honey to ⅔ cup if you prefer sweeter.
Q: How do I store it?
Keep covered at room temperature for 1 day or refrigerate up to 4 days.
💛 Why This Cake Works
✔ No white flour
✔ Mediterranean olive oil & yogurt
✔ Naturally sweet
✔ Soft, moist crumb
