Low FODMAP Yogurt and Lemon Cake
Easy to make and even easier to love low fodmap yogurt and lemon cake recipe. Fluffy and moist, it's gluten free and lactose free.
Servings: 14 slices
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.