
π Lemon Yogurt Cake (No White Flour)
This light, zesty cake is made without white flour—using almond and coconut flours for a naturally gluten-free treat. Greek yogurt and fresh lemon juice keep it moist and tender, while honey or maple syrup provides just the right amount of sweetness.
π Ingredients
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1 cup almond flour
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½ cup coconut flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup plain Greek yogurt
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½ cup honey or maple syrup
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2 large eggs
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¼ cup fresh lemon juice
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1 tbsp lemon zest
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¼ cup olive oil or melted coconut oil
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1 tsp vanilla extract
π©π³ Directions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
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In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
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In a separate bowl, mix Greek yogurt, honey or maple syrup, eggs, lemon juice, lemon zest, oil, and vanilla extract until smooth.
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Pour the wet mixture into the dry ingredients and stir just until combined.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
(Optional) Dust with powdered sugar or drizzle with a lemon glaze before serving.
π Quick Facts
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Prep Time: 10 minutes
-
Cook Time: 35 minutes
-
Total Time: 45 minutes
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Yield: 8 servings
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Calories: ~220 kcal per serving
π° Serving Tips:
Pair it with tea or serve with fresh berries and a dollop of Greek yogurt for a nourishing dessert or snack.
Would you like me to include a lemon glaze recipe or convert this into a muffin version?
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