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Natural Yogurt and Lemon Cake

March 13, 2015 By Joana 16 Comments

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Natural Yogurt & Lemon Cake #glutenfree #lactosefree #lowfodmap

Sun is shining 🙂 We had a week of  it which here in Belgium calls for a celebration!

Along with the sun came my first lactose free yogurt attempt and it was a successful one, yeah! My former sensitivity to casein (a proteine in dairy) made it impossible for me to consume lactose free products.

I immediately thought about yogurt cake, particularly the one my grandma baked for …

Natural Yogurt & Lemon Cake #glutenfree #lactosefree #lowfodmap

… my school bake sale. I absolutely loved her moist and fluffy natural yogurt cake and so I asked her if she could bake one for me to take to school. I was very happy with it but unfortunatelly a colleague had also brought a yogurt cake, that she smartely advertised as strawberry flavored yogurt cake. I saw all the kids buying her cake and felt miserable… I knew mine was quite good but just couldn’t compete with strawberry… I did manage to sell the slices but only after her cake was gone so at the end it was not too bad. I still remember this story today as it taught me some valuable lessons on how to sell my fish, a Portuguese expression that means it’s not enough to have the best fish in the market, you also have to promote it the best way you can.

Don’t worry, I am not going to promote my cake ehehe but I will tell you that I baked this low fodmap natural yogurt and lemon cake for a dinner with friends and it was gone in a glimps of an eye! This is also why I don´t have any photo of the beautiful, fluffy dough, as I didn’t want to slice it before dinner 😉

Easy to make and even easier to love Low FODMAP Yogurt and Lemon cake. A fluffy and moist yogurt cake with almonds and a lemon scent.

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4.91 from 11 votes

Natural Yogurt and Lemon Cake

Easy to make and even easier to love fluffy and moist natural yogurt cake with almonds and a lemon scent. A gluten free, lactose free and low fodmap recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: cake, lactose free yogurt, lemon
Servings: 14 slices
Author: My Gut Feeling

Ingredients

  • 1 cup | 150 gr rice flour
  • 1 oz | 30 gr | 30 ground almonds or almond meal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup | 70ml olive oil extra virgin
  • 1/2 cup | 130 gr brown sugar
  • 2 eggs
  • 4,4 oz | 125 gr natural lactose free yogurt unsweetened
  • Zest of a small lemon
  • 1/2 tsp vanilla extract
  • Icing sugar to sprinkle on top optional

Instructions

  • Preheat the oven to 180ºC/350ºF.
  • In a large bowl whisk the sugar with the oil for 2 minutes. Add the eggs (or flax eggs - see notes) until the batter starts to bubble.
  • Add in the yogurt, lemon zest and vanilla extract and combine.
  • In another bowl, combine the rice flour, almonds, baking powder and salt and slowly add to the batter, beating until completely blended.
  • Pour the batter into a 0,5kg/1lb loaf tin (25cm*11cm*7,5cm / 10inch*9inch*4,5inch) and bake for 30 minutes.
  • Remove the cake from the oven and leave it to cool in the tin for 10 minutes.
  • Unmold, sprinkle with icing sugar (optional) and serve.

Notes

Low FODMAP diet: it's advised to eat up to 1/3 of the cake, as the tolerated amount of almonds is 10 and the recipe calls for 30.
 
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!


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Filed Under: Baking, Breakfast, Dessert Tagged With: almond meal, almonds, lemon, olive oil, rice flour, yogurt

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Reader Interactions

Comments

  1. Georgina @theamazingflavoursofbrazil.com

    March 15, 2015 at 1:38 pm

    5 stars
    This cake looks so fluffy must melt in the mouth, I would love to have a slice or two with a cup of cappuccino or black tea. Indeed, it is the perfect comfortable food for a morning or afternoon break!

    Reply
    • Joana

      March 15, 2015 at 7:10 pm

      🙂 Thank you, Georgina.

      Reply
  2. Elena (Polvere di Vaniglia)

    March 15, 2015 at 1:51 pm

    5 stars
    I’ve made this cake yesterday and I ate it for breakfast today: it is delicious. It really melts in you mouth and it’s just perfect together with a cup of tea.
    Thank you Joana!

    Reply
    • Joana

      March 15, 2015 at 7:04 pm

      Thank you, Elena! I´m glad you enjoyed it 🙂

      Reply
  3. jenna

    March 29, 2015 at 8:29 pm

    Where do u get ur lf yogurt from?

    Reply
    • Joana

      March 31, 2015 at 12:19 am

      I buy it at the local supermarket. It is a bit more expensive than regular ones, though.

      Reply
  4. Nancy Jones

    April 18, 2015 at 1:29 am

    5 stars
    Joana, The Lemon cake is delicious! I could not find the temperature, but used 350 degrees and baked it until tester pick came out clean. Congratulations on the honor to your blog. I am learning to enjoy eating well in spite of my intolerance of some foods. Thank you for inspiring all of your followers. I wonder if coconut can be used and if so what are the limits. If you do not know I can live without it. Thanks, Nancy

    Reply
    • Joana

      April 20, 2015 at 9:40 am

      Hi Nancy and thank you for your nice comment 🙂 The temperature is 350º. I suppose you printed the first version where I forgot to put it 😉 On the low FODMAP diet, we can have 1 tablespoon of coconut oil. It can be a good substitute, even if maybe the coconut flavor can become too dominant. Because the recipe calls for 4 tablespoons of oil (1/4 cup) you can eat up to 1/4 of the cake.

      Reply
  5. Raquel

    January 26, 2016 at 12:16 am

    5 stars
    Muito bom, Joana! Experimentamos hoje e ficamos fãs!

    Reply
    • Joana

      January 29, 2016 at 8:16 pm

      Obrigada 🙂 fico muito contente! Foi a avó Céu que inspirou a receita 😉 beijinhos!!!

      Reply
  6. Coralie

    August 27, 2016 at 11:59 pm

    5 stars
    This cake was excellent!!! I recently switched to a GF diet and my experience using GF flour has not been so great…. It was my first time using rice flour and I am not disappointed! The one thing – the cake didn’t rise cake, it’s pretty small. But it’s so moist and good that it still works for me! Maybe I’ll add more baking powder next time. Thank you for sharing the recipe!

    Reply
    • Joana

      September 8, 2016 at 9:53 am

      Hi Coralie, I’m glad you liked it. Normally it should be the size of the photos. Adding a bit more baking powder should do the trick.

      Reply
  7. Kristine

    May 23, 2017 at 8:00 pm

    Can I use another flour then almond flour, or will it change the taste of it?

    Reply
    • Joana

      June 1, 2017 at 3:32 pm

      It will definitely change de taste of it, but it can work. Let me know how it turned out.

      Reply
  8. Fran (Francoise) Perks

    June 6, 2019 at 6:58 pm

    Hello Joana. My name is Francoise, I am of French descendants. When I was young my father constantly complained of stomach pains, no doctor could understand why. Time has passed and I also have inherited this problem. Recently was directed to FODMAP by my family doctor. It is a difficult diet to follow but it is manageable. Each time I “cheat” my body reminds me very loudly about my mistake. I am glad you are out there and glad you have healed. I am meticulously pouring over your site. Looks fantastic and I am sure it also will taste fantastic. Again, thank you very much for this.

    Reply
    • Joana

      June 18, 2019 at 11:11 pm

      Hi Fran! Thank you so much for your comment. It looks like the diet works for you, which is already a good thing!It’s not always easy but with a bit of patience, hopefully you’ll be able to reintroduce a lot of foods. Courage 😉

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here I share low FODMAP recipes and tips. Hope you enjoy! Read More…

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