Gluten Free Lemon Yoghurt Cake

This gluten free lemon yoghurt cake is light, zesty and naturally sweetened. It is perfect as an afternoon treat with your family or even as a birthday cake.

There’s nothing quite like a slice of homemade cake with a cup of tea in the afternoon, especially this gluten free lemon yoghurt cake, when it’s a treat you can enjoy with your family guilt-free! This gluten free lemon yoghurt cake, that I have been making for years is gluten-free, refined sugar-free, and bursting with fresh citrus flavour. It’s light, moist, and naturally sweetened—making it perfect for the whole family, whether you’re catering to dietary needs or just looking for a healthier alternative.  

I began making this cake when my eldest daughter was just a baby. I love that the ingredients are simple and yet satisfying.

I love it on its own, but you can also have it with a dollop of cream or yoghurt.

Here’s why you’ll love it:

• Gluten free and easy to digest – Made with almond meal and gluten free flour, it’s gentle on the stomach while still being rich and satisfying.  
• Refined sugar free – Naturally sweetened with honey for a delicious, healthier option.  
• Greek yoghurt adds creaminess and keeps the cake soft without the need for excessive oils or butter.  
• Delicious zesty flavour – Fresh lemon juice and zest bring a refreshing tang that pairs beautifully with the sweetness.  

What I will cover in this post

• Tools you will need
• Ingredients for the gluten free lemon yoghurt cake
• Method
• Notes about recipe

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Tools you will need

• Large mixing bowl
• Whisk
• Measuring cup
• Wooden spoon
• Cake tin (perfect choice)

Ingredients for the gluten free lemon yoghurt cake

• Almond meal
• Self raising flour/coconut flour
• Baking powder
• Eggs
• Extra virgin olive oil
• Honey
• Lemons (juice and zest)
• Vanilla extract

Method

1. Preheat your oven at 170 degrees celsius
2. Add to mixing bowl yoghurt, olive oil and vanilla and whisk till combined

3. Add honey and eggs and whisk till combined

4. Add lemon juice and lemon zest and whisk till combined

5. Add in all dry ingredients (almond meal, gluten free self raising flour, baking powder) and stir in with wooden spoon until well combined

6. Pour batter into cake tin and place in oven for 50 minutes

7. Serve with a dollop of cream or yoghurt.

Notes about recipe

Almond meal vs. almond flour: Almond meal gives the cake a slightly denser, more rustic texture. If you prefer a finer crumb, you can use blanched almond flour instead (same amount should work fine).

Coconut flour absorbs moisture: Since coconut flour is highly absorbent, stick to the measurements given. Adding too much can make the cake dry, so measure carefully.  

Baking powder for lift: Ensure your baking powder is gluten-free and fresh, as it helps the cake rise. If your baking powder is older than six months, consider replacing it for the best results.  

Extra virgin olive oil for moisture: This cake uses extra virgin olive oil for a light and moist texture. For a more neutral flavor, you can substitute with avocado oil or melted coconut oil.  

Natural Sweetener: Honey provides a mild sweetness while keeping the cake refined sugar-free. If preferred, you can swap it for maple syrup for a slightly different depth of flavor. Since honey is slightly sweeter, if you use maple syrup, I would add about a quarter cup more.

Fresh lemon juice and zest are key to achieving a bright, tangy flavor. Always zest your lemons before juicing to make the process easier.  

Eggs for structure: Since this cake is gluten-free, the eggs play a crucial role in binding the ingredients together and helping the cake rise properly. If you can’t tolerate eggs (like both of my daughters), consider adding an extra tablespoon of baking powder and maybe a quarter teaspoon of bi carb soda.

Vanilla extract for balance: A splash of pure vanilla extract enhances the lemon flavor and rounds out the sweetness of the honey.  

Cooling is key: Let the cake cool completely before slicing to prevent it from crumbling. Gluten-free cakes tend to be more delicate when warm.  

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Gluten Free Lemon Yoghurt Cake

This gluten free lemon yoghurt cake is light, zesty and naturally sweetened. It is perfect as an afternoon treat with your family or even as a birthday cake.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Australian

Servings 6

Equipment

• 1 Mixing Bowl
• 1 Whisk
• 1 Measuring Cup
• 1 Cake tin

Ingredients

  

• 1 cups Almond meal
• 2 cups Gluten free self raising flour
• 1 tbsp Baking powder
• Zest three lemons
• 3 Eggs
• 1 cup Natural Greek yoghurt
• 1 cup Extra virgin olive oil
• 1 1/4 cup Honey
• Juice of two lemons
• 1 tbsp Vanilla extract

Instructions

 

• Preheat oven at 170 degrees Celsius
• Whisk in yoghurt, olive oil and vanilla until combined
• Add honey and eggs whisk to combine
• Add lemon juice and lemon zest and whisk to combine
• Add in all dry ingredients (flours, baking powder) and whisk to combine
• Pour batter in cake tin and place in oven for 50 minutes
• Serve cooled with a dollop of cream or yoghurt

Notes

Almond meal vs. almond flour: Almond meal gives the cake a slightly denser, more rustic texture. If you prefer a finer crumb, you can use blanched almond flour instead (same amount should work fine).

Coconut flour absorbs moisture: Since coconut flour is highly absorbent, stick to the measurements given. Adding too much can make the cake dry, so measure carefully.  

Baking powder for lift: Ensure your baking powder is gluten-free and fresh, as it helps the cake rise. If your baking powder is older than six months, consider replacing it for the best results.  

Extra virgin olive oil for moisture: This cake uses extra virgin olive oil for a light and moist texture. For a more neutral flavor, you can substitute with avocado oil or melted coconut oil.  

Natural Sweetener: Honey provides a mild sweetness while keeping the cake refined sugar-free. If preferred, you can swap it for maple syrup for a slightly different depth of flavor. Since honey is slightly sweeter, if you use maple syrup, I would add about a quarter cup more.

Fresh lemon juice and zest are key to achieving a bright, tangy flavor. Always zest your lemons before juicing to make the process easier.  

Eggs for structure: Since this cake is gluten-free, the eggs play a crucial role in binding the ingredients together and helping the cake rise properly. If you can’t tolerate eggs (like both of my daughters), consider adding an extra tablespoon of baking powder and maybe a quarter teaspoon of bi carb soda.

Vanilla extract for balance: A splash of pure vanilla extract enhances the lemon flavor and rounds out the sweetness of the honey.  

Cooling is key: Let the cake cool completely before slicing to prevent it from crumbling. Gluten-free cakes tend to be more delicate when warm.

Keyword allergy-friendly, cake, Dessert, gluten free