Gluten-Free, Dairy-Free, Serves 12
Cake:
- 1/2 cup dairy-free greek yogurt
- 1 cup coconut sugar
- 3 eggs
- 1 cup coconut flour
- 1/2 cup almond flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- zest of a lemon
- 1/2 cup melted coconut oil
Glaze:
- 1/4 cup fresh lemon juice
- 1/4 cup powdered coconut sugar
Directions:
Preheat the oven to 350 degrees F. Pretreat an 8-inch round cake pan with a non-stick option of choice (I recommend lining it with parchment paper). In a large bowl, combine yogurt, sugar, and eggs. Blend until smooth. In another bowl, combine flour, baking powder, salt, and zest. Mix until combined. Slowly add the dry into the wet and mix until combined. Add in the oil and stir well until smooth. Pour the batter into the pan. Bake for 30-40 minutes or until the cake feels spongy to the touch and a toothpick comes out clean. Let cool in pan for 15 minutes before transferring to a wire rack and top with the glaze.