This light, zesty cake is made without white flour—using almond and coconut flours for a naturally gluten-free treat. Greek yogurt and fresh lemon juice keep it moist and tender, while honey or maple syrup provides just the right amount of sweetness.

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📝 Ingredients

• 1 cup almond flour

• ½ cup coconut flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup plain Greek yogurt

• ½ cup honey or maple syrup

• 2 large eggs

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• ¼ cup olive oil or melted coconut oil

• 1 tsp vanilla extract

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👩‍🍳 Directions

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

2. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

3. In a separate bowl, mix Greek yogurt, honey or maple syrup, eggs, lemon juice, lemon zest, oil, and vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and stir just until combined.

5. Pour the batter into the prepared pan and smooth the top with a spatula.

6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. (Optional) Dust with powdered sugar or drizzle with a lemon glaze before serving.

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📋 Quick Facts

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

• Yield: 8 servings

• Calories: ~220 kcal per serving

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🍰 Serving Tips:

Pair it with tea or serve with fresh berries and a dollop of Greek yogurt for a nourishing dessert or snack.

Would you like me to include a lemon glaze recipe or convert this into a muffin version?