Gluten-Free Vegan Lemon Yogurt Cake – Moist, Bright & Easy 10-Ingredient Loaf

If sunshine could be baked, it would come out looking—and tasting—just like this Gluten-Free Vegan Lemon Yogurt Cake. 🍋✨

It’s light yet moist, tangy but sweet, and infused with enough lemony brightness to make even the cloudiest day feel like spring. Made with wholesome ingredients like plant-based yogurt, ground almonds, and maple syrup, this cake is tender, vibrant, and perfect for anyone looking for a satisfying treat that’s free from gluten, dairy, and eggs.

Whether you’re vegan, gluten-sensitive, or simply love citrus-forward desserts, this lemon yogurt loaf will win your heart with every slice.

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Overview of Gluten-Free Vegan Lemon Yogurt Cake Recipe Content

What It Is

A dairy-free, egg-free, and gluten-free lemon cake made with a combination of almond flour, gluten-free blend, plant-based yogurt, and natural sweeteners.

Why You’ll Love It

•  Lemony & Refreshing: Fresh lemon juice and zest in every bite
•  Plant-Based & Gluten-Free: Perfect for dietary needs and easy to digest
•  Moist & Fluffy: Thanks to yogurt and baking powder + soda combo
•  Naturally Sweetened: Made with maple syrup for depth and a gentle sweetness

Taste & Texture

Bright and citrusy, with a tender crumb that’s both moist and fluffy. Not too sweet, just perfectly balanced.

Ingredients

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• 60 g (¼ cup) coconut oil, melted
• 230 ml (1 cup) unsweetened plant-based yogurt
• 8 tablespoons lemon juice (freshly squeezed)
• 2 tablespoons lemon zest
• 12 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 150 g (1¼ cups) ground almonds
• 150 g (1¼ cups) gluten-free flour blend
• 2 heaped teaspoons baking powder
• ¼ teaspoon bicarbonate of soda

Tools Needed

• Mixing bowls
• Whisk or silicone spatula
• Loaf pan (8×4 or 9×5 inch)
• Parchment paper
• Zester or fine grater

Substitutions & Additions

• Oil-Free? Replace coconut oil with 2 more tablespoons yogurt
• Sweeter? Add 2 tbsp coconut sugar or drizzle with lemon glaze
• Almond-Free? Use oat flour or sunflower seed meal instead
• More Tang? Add a few drops of lemon extract for extra zing

How to Make Gluten-Free Vegan Lemon Yogurt Cake

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1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a loaf pan with parchment and lightly grease.
2. Mix Wet Ingredients: In a bowl, whisk together coconut oil, plant-based yogurt, lemon juice, zest, maple syrup, vanilla, and salt.
3. Combine Dry Ingredients: Add almond flour, gluten-free flour blend, baking powder, and bicarbonate of soda. Mix gently until just combined—don’t overmix.
4. Bake: Pour batter into prepared pan. Smooth the top and bake for 40–50 minutes, or until golden and a toothpick comes out clean.
5. Cool: Let cool in the pan for 10 minutes, then remove and cool fully on a wire rack.

What to Serve With Gluten-Free Vegan Lemon Yogurt Cake

• A drizzle of lemon glaze (powdered sugar + lemon juice)
• Fresh berries like blueberries or raspberries
• Whipped coconut cream or plant-based yogurt
• A cup of chamomile or mint tea

Tips for Making It Perfect

• Use fresh lemon juice—bottled won’t deliver the same brightness
• Don’t skip the zest—it adds fragrant depth
• Let cool completely before slicing to preserve structure
• Test with a toothpick—don’t rely on color alone

Storage Instructions

• Room Temp: 2 days in an airtight container
• Fridge: Up to 5 days—flavor improves over time!
• Freezer: Wrap slices individually and freeze up to 2 months. Toast or thaw before enjoying.

General Information

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Gluten-Free Vegan Lemon Yogurt Cake is a timeless flavor combo found in cuisines from the Mediterranean to the Middle East. This cake takes those traditional elements and adapts them for modern, allergen-friendly kitchens—no gluten, no eggs, no dairy, just sunshine and softness in every slice.

Frequently Asked Questions

Can I use regular yogurt instead?
Yes, if you’re not vegan, dairy yogurt works just as well.

Can I use almond meal instead of almond flour?
You can! Just expect a slightly coarser texture.

Is it overly sweet?
Not at all. It’s gently sweetened with maple syrup—perfect with tea.

Can I make it into muffins?
Yes! Bake in a muffin tin for 20–25 minutes until golden and firm.

Conclusion

This Gluten-Free Vegan Lemon Yogurt Cake is everything I love in a loaf—bright, healthy, and easy to make with everyday ingredients. It’s ideal for sharing, gifting, or simply enjoying with a cup of something warm on a cozy morning.

If you loved this, try these citrusy and flourless faves:

• Lemon Cream Cheese Bread
• Flourless Orange, Pistachio & Almond Cake
• Flourless Coconut Greek Yogurt Cake
• Almond Flour Scones

Interactive Elements

Tried it? I’d love to see your bakes! Tag me on Pinterest @poulefrecipe and share your lemon loaf magic.

Nutritional Information Gluten-Free Vegan Lemon Yogurt Cake

Nutrient	Per Slice (approx.)
Calories	220
Fat	11g
Carbs	25g
Sugar	12g
Protein	4g
Fiber	3g
Sodium	160mg

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