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Gluten-Free Lemon Yogurt Cake


I found this recipe on Goop but decided to make a couple of adjustments so that it would be healthier and tastier for me. However, you need not follow my lead...

Almonds are full of magnesium, vitamin E, mono-saturated fats and protein which makes them super healthy so I would even eat this cake for breakfast (I know right?).



2 ½ cups lightly packed almond flour

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup whole milk yogurt

½ cup sugar - replaced with 1/3 cup of maple syrup

2 eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

zest of 1 medium lemon

¼ cup olive oil + extra to grease pan - replaced with 1/4 cup of organic grapeseed oil and I used butter to grease the pan.


1. Preheat the oven to 350°F - Lower to 325°F as maple syrup caramelizes faster than sugar. 

2. In a large bowl, whisk together almond flour, baking powder, and kosher salt.

3. In a separate bowl, whisk together yogurt, sugar maple syrup, eggs, vanilla extract, almond extract, and lemon zest.

4. Add the wet ingredients to the dry and stir to combine. Slowly fold in the ¼ cup olive grapeseed oil.

5. Line an 8-inch cake pan with parchment paper and coat lightly with olive oil butter.

6. Transfer the batter to the pan, using a spatula to spread it evenly.

7. Place on a rack in the middle of your preheated oven and bake for 35 minutes (or until the cake is lightly browned and a toothpick comes out clean). Due to the addition of the maple syrup the cake will come out darker. 

8. Let cool before eating.

Originally featured in Baking (Successfully) With Alternate Flours

Photo courtesy Goop

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