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5 from 7 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

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.