Vegan Gluten-Free Lemon Yogurt Cake
Ingredients
- 2 cups mixed gluten-free flours
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup white icing sweetener (xylitol, erythritol, stevia, or monkfruit for yellow color)
- Zest of 1 lemon
- Juice of 1/2 lemon diluted in 2 tablespoons warm water
- 1/2 cup olive oil
- 2 tablespoons coconut oil, melted or soft
- 1 cup vegan yogurt
- Vanilla extract to taste
Preparation
Mix the dry ingredients and sieve them.
Mix the wet ingredients and whisk until combined.
Combine the dry and wet mixtures by hand in a bowl.
Preheat the oven to 350°F.
Grease a baking pan with olive or coconut oil.
Pour the batter into the prepared pan.
Bake for 40 minutes.
Allow the cake to cool completely.
Flip the cake to the bottom side for a flat top and sprinkle with icing sugar.
