Lemon-Yogurt Cake

Lemon-Yogurt Cake

I’ve adapted this recipe from Teresa Cutter – The Healthy Chef – check out her website here.

This recipe is gluten and grain free using honey as the sweenter!

The recipe incorporates almond meal, which is loaded with protein + good anti-inflamatory fats that help promote health. Eggs are also a great source of protein that can promote a healthy immune system. The addition of lemon + yoghurt gives this cake a wonderful flavour and helps to activate the bicarb, that makes them rise.


  • 250g almond meal
  • 2 heaped tablespoons coconut flour
  • 1 teaspoon baking soda – bi carb soda
  • 2 free range or organic eggs
  • juice and zest from 1 lemon
  • ½ cup honey
  • 1 teaspoon vanilla bean paste or extract
  • 50g coconut oil
  • ¼ cup thick natural or Greek style yoghurt



  • Preheat your oven to 160 C.
  • Combine almond meal, coconut flour and baking soda.
  • Add eggs, lemon juice and zest, honey, vanilla, oil and yoghurt. Mix well.


(The lemon juice makes the baking soda bubble, helping to make a nice airy moist cake!)

  • Spoon into your preferred cake dish (I used a shallow baking dish so it came out more like a tea cake or slice)


  • Bake for 35-40 mins (depending on your oven) – you may need to cover with foil half way through to prevent it from burning on top.



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