I have tried a few different versions of gluten free lemon cake this year, and this is by far the most moist and yummy! It is a super easy recipe that can be very quickly whipped up with the addition of a few new 'clean' items to your pantry. I guarantee it is worth investing in some of these pantry essentials as you WILL make this cake more than once!
Lemon Yogurt Cake
1/4 cup dessicated coconut
1 cup almond meal
1/2 tsp baking powder
1 tsp baking soda
1/4 cup of Natvia (natural sweetener)
large pinch of salt
1 cup Greek yogurt
1/8 cup lemon juice
1 tbsp lemon zest
1/4 cup of soy milk
Preheat oven to 180 degrees C.
Combine dry ingredients in a large bowl and mix until thoroughly mixed.
In another bowl, beat the eggs and add the rest of the wet ingredients, including the lemon zest, and mix to combine.
Add the wet ingredients to the dry ingredients and beat until a thick batter. Note that compared to baking with normal flour, the texture is quite different and thick.
Pour into a greased round cake tin and bake for 30 mins or prick with a skewer and make sure skewer comes out dry. The middle of my cake felt a bit wobbly but firmed up on cooling.
Dust with some icing sugar or vanilla dust to serve if you like, or keep it completely sugar free!