Lemon Yogurt Cake No White Flour

🍋 Lemon Yogurt Cake (No White Flour)

This light, moist lemon yogurt cake is made without white flour, using wholesome ingredients for a healthier Mediterranean-style dessert. The yogurt keeps it soft and tender while the fresh lemon gives it a bright citrus flavor.

🧾 Ingredients

1 cup plain Greek yogurt
2 large eggs
⅓ cup honey or maple syrup
¼ cup olive oil or melted coconut oil
Zest of 1 lemon
2 tbsp fresh lemon juice
1 cup almond flour
½ cup oat flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 tsp vanilla extract

Optional topping

Powdered erythritol or coconut sugar for dusting
Lemon slices or berries

👩‍🍳 Instructions

Preheat the Oven
Preheat oven to 180°C (350°F) and line or grease a small cake pan.
Mix the Wet Ingredients
In a bowl, whisk together yogurt, eggs, honey, olive oil, lemon zest, lemon juice, and vanilla.
Combine the Dry Ingredients
In another bowl, mix almond flour, oat flour, baking powder, baking soda, and salt.
Make the Batter
Gradually add the dry ingredients to the wet mixture and stir until smooth.
Bake
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the cake cool for 10–15 minutes before slicing. Dust with powdered sweetener or add fresh berries.

🌿 Description

This healthy lemon yogurt cake is naturally gluten-free and made without refined flour. The combination of almond flour and yogurt creates a soft, tender crumb, while lemon adds a refreshing Mediterranean flavor perfect for tea time or a light dessert.

💡 Tips

For extra lemon flavor, add a simple lemon glaze made with lemon juice and powdered sweetener.
Use thick Greek yogurt for the best texture.
If the batter seems thick, add 1–2 tbsp milk.