Delicious & Healthy Lemon Yogurt Cake

This Lemon Yogurt Cake (No White Flour) is zesty, moist, and naturally wholesome—made without white flour for a healthier twist on a classic favorite!

Perfect for a light dessert or an afternoon treat.

Ingredients

1 cup (240g) Greek yogurt

2 large lemons (zested and juiced)

¾ cup (150g) honey or maple syrup

3 large eggs

1/3 cup (80ml) melted coconut oil

1 ½ cups (150g) almond flour

½ cup (50g) ground oat flour or oat flour½ tsp baking soda

¼ tsp salt

Instructions

• Preheat oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.

• In a large bowl, whisk Greek yogurt, lemon zest, lemon juice, honey, eggs, and oil until smooth.

• In another bowl, mix almond flour, oat flour, baking soda, and salt.

• Gradually fold dry ingredients into wet ingredients until just combined.

• Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted comes out clean.

• Let cool completely before slicing. Enjoy the bright, tangy flavors