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French Lemon Yogurt cake

Delicious for breakfast, snack or dessert! This healthy version uses Whole Wheat Flour and coconut Sugar which makes a darker flesh cake.
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: French, Italian
Keyword: cake, coconut yogurt, lemon, yogurt, Yogurt, Cake
Servings: 8
Author: Chef Aline @kokokaiyogurt

Equipment

  • 9in cake pan or pound cake mold

Ingredients

Dry Ingredients

  • 1.5 cup Whole wheat white flour,or your favorite plain gluten free 1 for 1 baking flour
  • 1/2 cup organic Cane sugar or Coconut Sugar
  • 2 tsp baking powder
  • 2 tbsp fresh lemon zest

Wet ingredients

  • 1 cup Plain or Vanilla Koko Kai Coconut Yogurt
  • 1 large egg whole
  • 2 large egg whites
  • 1/2 cup olive oil extra virgin
  • 2 Tbsp Freshly squeezed lemon juice
  • 1 tsp Vanilla extract

Optional

  • 2 tsp Apricot or Orange Jam for glazing

Instructions

  • Preheat oven to 180ºC (350ºF). Line a round 9-inch baking pan with parchment paper or a loaf pound cake mold set aside.
    NOTE: Alternatively, if you have a non-stick cake mold/ spray with avocado oil and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  • In a large mixing bowl, add flour, sugar, baking powder and lemon zest. Whisk until well combined.
  • In a separate bowl mix the yogurt, 1 whole egg and the 2 egg whites, Olive oil, lemon juice and vanilla. Mix Well until all incorporated. Fold into the flour mixture until combined and no pockets of flour remain, ensuring not to over-mix.
  • Pour batter into prepared baking pan. Smoothing out the top. Transfer to oven and bake for 30-35 minutes, until a tooth pick inserted into the middle comes out clean and it’s lightly golden on top.
  • Remove from oven and allow cake to cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
  • If using, brush your cake with an orange or apricot jam, if desired!
    Serve and enjoy!

Notes

Store cake in an airtight container, refrigerated, for 3-4 days.
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