Here’s a moist, fluffy lemon yogurt cake made without white flour 🌿🍋
🍋 Lemon Yogurt Cake (No White Flour)
✅ Ingredients
- 1 cup plain yogurt (Greek or regular)
- 2 large eggs
- ⅓–½ cup honey or maple syrup (adjust to taste)
- ¼ cup olive oil or melted coconut oil
- Zest of 1 lemon
- 2–3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- ½ cup oat flour (blend rolled oats to make your own)
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8-inch pan.
- In a bowl, whisk yogurt, eggs, honey, oil, lemon zest, juice, and vanilla.
- In another bowl, mix almond flour, oat flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients until smooth.
- Pour into pan and bake 30–40 minutes, until a toothpick comes out clean.
- Cool completely before slicing.
🍋 Optional Lemon Glaze (Healthier Version)
Mix:
- 2 tbsp Greek yogurt
- 1–2 tsp honey
- 1–2 tsp lemon juice
Drizzle on cooled cake.
💡 Tips
- For dairy-free: use coconut yogurt.
- For extra protein: replace 2–3 tbsp almond flour with vanilla protein powder.
- For a lighter texture: separate eggs, whip whites, and fold in gently.
If you’d like, I can also give you a fully gluten-free version, a keto version, or one made with only oat flour 😊