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!

Megan Olson


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


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

  • 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

170 calories; 3.2 g total fat; 1 mg cholesterol; 274 mg sodium. 35 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
Sooo delicious. I will definately make that again! Thanks. Read More