Lemon Yogurt Cake (No White Flour)

Here’s a delicious Lemon Yogurt Cake recipe that uses no white flour — perfect if you want something lighter and more wholesome!

Lemon Yogurt Cake (No White Flour)

Ingredients:

• 1 ½ cups whole wheat flour (or spelt flour for lighter texture)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup plain Greek yogurt (or any thick yogurt)

• ¾ cup honey or maple syrup (adjust sweetness to taste)

• 3 large eggs

• ⅓ cup olive oil or melted coconut oil

• Zest of 2 lemons

• ¼ cup freshly squeezed lemon juice

• 1 tsp vanilla extract (optional)

Optional glaze:

• ½ cup powdered sugar (or coconut sugar powdered in blender)

• 1-2 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.

2. Mix dry ingredients: In a bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.

3. Mix wet ingredients: In a separate large bowl, whisk the eggs, yogurt, honey (or maple syrup), oil, lemon zest, lemon juice, and vanilla extract until smooth.

4. Combine: Slowly fold the dry ingredients into the wet ingredients until just combined. Don’t overmix!

5. Bake: Pour batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

6. Cool: Let cake cool in pan for 10 minutes, then transfer to a wire rack.

7. Optional glaze: Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake.