Description

This Gluten-Free Vegan Lemon Yogurt Cake is soft, tangy, and naturally sweetened. Made with plant-based yogurt, almond flour, and zesty lemon juice, it’s the perfect bright and nourishing loaf—free from gluten, dairy, and eggs!

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F (175°C). Line and grease a loaf pan.
In a bowl, whisk melted coconut oil, yogurt, lemon juice, zest, maple syrup, vanilla, and salt.
Add almond flour, gluten-free flour, baking powder, and bicarbonate. Stir until just combined.
Pour batter into pan, smooth top, and bake for 40–50 minutes until golden and set.
Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Don’t overmix—this keeps the texture light and tender
Fresh lemon zest and juice are key for brightness
Add poppy seeds for a classic lemon-poppy combo
Can be frozen and reheated for later enjoyment

Prep Time: 10
Cook Time: 45
Category: Dessert
Method: Baking
Cuisine: Gluten-Free