Healthy Raspberry Lemon Cake
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!
Servings: 10 slices
Calories: 124kcal
Ingredients
- 1 cup Gluten Free 1 to 1 baking flour
- 2 cups raspberries fresh
- 2 egg whites room temperature
- 1/4 cup Greek yogurt plain
- 1/4 cup unsweetened almond milk
- 2 teaspoons lemon extract
- 1/4 cup lemon juice
- Lemon zest for topping
- 1 tablespoon coconut oil melted
- 1/2 cup honey
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F and lightly spray a 9" round cake pan with cooking spray.
- In a medium bowl, sift together the baking powder, baking soda, salt and Gluten Free baking flour.
- In another large mixing bowl, combine the honey, lemon juice, lemon extract, Greek yogurt, milk and egg whites.
- To the wet ingredients in the mixing bowl, gradually add the flour mixture gradually stirring to combing the two. Add the coconut oil to the mix and combine fully.
- Add the batter to your prepared cake pan. Place raspberries on top, gently pressing them in.
- Bake at 30-35 minutes until a toothpick can be inserted in the center 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!
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1slice | Calories: 124kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 94mg | Fiber: 2g | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 8.7mg | Calcium: 39mg | Iron: 0.7mg