Healthy Lemon Cake
Moist, sweet, and bursting with lemon flavor, this healthy lemon cake is sure to become your favorite! It's made with wholesome ingredients and topped with a healthy lemon cream cheese frosting. Plus, this single-layer cake is so easy to make, and it happens to be gluten-free.
- 1 and ¾ cups oat flour*
- 3 and ½ tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup milk
- ⅓ cup unsweetened yogurt
- 2 eggs
- 4 tablespoons olive oil
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 and ½ teaspoons vanilla extract
- ½ teaspoon lemon extract
- 1 teaspoon stevia*
Preheat the oven to 350°F. Grease a 9-inch cake pan and then line it with parchment paper. Grease the parchment paper and set it aside.
Whisk the oat flour, cornstarch, baking powder, baking soda, and salt together in a large bowl. Set aside.
In a medium-sized bowl, whisk together the maple syrup, milk, yogurt, eggs, olive oil, lemon juice, lemon zest, vanilla extract, lemon extract, and stevia.
Pour the wet mixture into the dry mixture and whisk together until smooth and no lumps remain.
Pour the batter into the prepared cake pan and bake for 23-26 minutes or until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs).
Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, move on to prepare the healthy lemon cream cheese frosting or frosting of choice.
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Stevia- I use Sweetleaf Stevia Drops and maple syrup to sweeten the cake. Stevia is a natural sugar substitute with zero calories. There are many different brands on the market, so feel free to use whichever you prefer. Just be sure to read the label and use the equivalent of ½ cup of sugar.
Calories: 213kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 196mg | Potassium: 232mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg