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!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 9-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch round cake pan with cooking spray.

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  • Sift gluten-free baking flour, baking powder, baking soda, and sea salt together in a bowl until well combined.

  • Combine honey, almond milk, Greek yogurt, egg whites, lemon juice, coconut oil, and lemon extract in a large bowl. Stir to combine until no lumps remain. Gently stir in the flour mixture until batter is just combined.

  • Pour batter into the prepared cake pan. Scatter raspberries over batter, gently pressing so they stay in place.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool cake in the pan, about 20 minutes. Invert onto a serving plate. Sprinkle lemon zest on top.

Nutrition Facts

171 calories; protein 3.4g; carbohydrates 35g; fat 3.2g; cholesterol 1.4mg; sodium 273.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2018
Sooo delicious. I will definately make that again! Thanks. Read More