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.
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.