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–+ servings

Gluten Free Lemon Yogurt Cakes

Sandi Gaertner
Easy moist gluten free lemon yogurt cakes.
5 from 7 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 6 mini cakes
Calories 308 kcal

Equipment

  • Electric mixer
  • Mixing bowls

Ingredients
  

  • ¾ cup gluten free flour blend * see note
  • ⅔ cup sugar
  • 3 large eggs
  • 2 tablespoons coconut oil
  • 1 cup coconut milk
  • 5 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • dash salt
  • 8 ounces yogurt * see note

Instructions
 

  • Preheat the oven to 350º F.
  • Whisk flour and sugar in a medium bowl.
  • Whisk egg yolks and melted coconut oil together in a small bowl.
  • Whisk in the milk, yogurt, lemon juice and zest into the egg yolk mixture.
  • Pour the lemon mixture into the flour and sugar and whisk to blend.
  • Add the egg whites to a mixing bowl. Mix on high speed until they form stiff white peaks.
  • Gently fold the egg whites into the lemon cake batter.
  • Lightly grease mini bundt pans, or a springform pan.
  • Put the pans into a larger pan with 1/2 inch of water. (*If you use a springform pan, wrap the bottom in foil so no water gets in the bottom.)
  • Bake 25 minutes for the small bundt pans and around 40 minutes for the springform pan. (I didn't make this in a large pan so you will need to keep an eye on it if you use this size pan.)

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the yogurt for dairy-free yogurt.
  4. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 308kcalCarbohydrates: 37gProtein: 6gFat: 17gSaturated Fat: 13gTrans Fat: 1gCholesterol: 87mgSodium: 54mgPotassium: 186mgFiber: 2gSugar: 25gVitamin A: 157IUVitamin C: 6mgCalcium: 77mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.