I found this Gluten-free lemon yogurt cake recipe on Goop but decided to make a couple of adjustments to it. However, you need not follow my lead…
Almonds are considered to be a super food. Full of magnesium, vitamin E, mono-saturated fats and protein they are super healthy so I would even eat this cake for breakfast (I know right?).
Gluten-Free Lemon Yogurt Cake
2 ½ cups lightly packed almond flour – *replaced with almond meal
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk yogurt – I use Greek Yogurt
½ cup sugar – replaced with 1/3 cup of maple syrup
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.
- Preheat the oven to 350°F – Lower to 325°F as maple syrup caramelizes faster than sugar.
- In a large bowl, whisk together almond flour almond meal, baking powder, and kosher salt.
- In a separate bowl, whisk together yogurt, sugar maple syrup, eggs, vanilla extract, almond extract, and lemon zest.
- Add the wet ingredients to the dry and stir to combine. Slowly fold in the ¼ cup olive grapeseed oil.
- Line an 8-inch cake pan with parchment paper and coat lightly with olive oil butter.
- Transfer the batter to the pan, using a spatula to spread it evenly.
- Place on a rack in the middle of your preheated oven and bake for 35-45 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.
- Let cool before eating.
Originally featured in Baking (Successfully) With Alternate Flours
Photo and recipe courtesy Goop
* I tried the recipe with the almond flour and I found it to be too crumbly vs. the almond meal.
** I prefer grapeseed oil in baking as it doesn’t have a very distinct taste.
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