Healthy Raspberry Lemon Cake made with tart lemon juice, Greek yogurt, rings of sweet raspberries and no refined sugar! This elegant cake is the perfect balance of sweet and tart. A fancy dessert with no guilt! —Megan Olson
Gluten Free baking flour
large egg whites, room temperature
plain, nonfat Greek yogurt
unsweetened almond milk
zest of one lemon
melted coconut oil
In This Recipe
Preheat oven to 350 degrees F and lightly spray a 9" round cake pan with nonstick cooking spray
In a bowl, combine baking powder, baking soda, sea salt and GF baking flour
In a separate larger bowl, combine honey, coconut oil, lemon juice, lemon extract, Greek yogurt, milk and egg whites. Stir to combine fully ensuring there are no lumps in the wet ingredients.
To the wet ingredients, gradually add the flour mixture stirring gently just to combine the two.
Add the batter to the prepared cake pan. Place raspberries on top of the batter, gently pressing them a bit into the batter so they stay in place.
Bake 30-35 minutes until a toothpick can be inserted and removed clean.
Remove from the oven and allow the cake to cool in the pan 20 minutes prior to removing.
Add lemon zest to the cake then cut into 10 slices to enjoy!