Looking for an easy moist 8-ingredient cake? Then you've come to the right place! You definitely need to try out this Lemon Yogurt Cake. Not only is it delicious, it's also vegan and refined sugar-free!

Flavors, Textures, and Ingredients Oh My!

This cake is SO easy to make and you likely have most if not all of the ingredients at your house already! All you need is non dairy yogurt, vanilla, lemons (duh!), avocado oil, coconut sugar, flour, baking powder, and cornstarch.

For the non-dairy yogurt, these are my 2 favorite yogurts that have a good amount of protein and minimal added ingredients. 1. Sigis plain sweetened yogurt 2. Kite Hill plain greek yogurt. I like these because they are a good source of protein and are a great consistency.

The reason this cake is so moist is from the oil and yogurt. The reason the oil makes cakes super moist is because of temperature. Oil remains liquid at room temperature vs. butter that solidifies. This liquid contributes to the moistness. Also, while baking, some of the water in the butter evaporates whereas with oil, it stays in the cake leaving the cake with more fat (and moistness).

The star of the show here is really lemon. It creates a zing, zest, and citrus element to the cake. Make sure to both the zest and juice of the lemon.

Refined Sugar-Free Lemon Glaze

I wanted to create a glaze that didn't involve powdered sugar, so instead I made my own "powdered sugar" with cornstarch and coconut sugar to keep it refined sugar-free. To make the lemon glaze, add the cornstarch and sugar to a blender. Process for a few seconds until it forms a light powdery sugar. Then, in a small mixing bowl whisk the vanilla and juice of 1 lemon. Gradually add in your sugar mixture and stir to combine. Add the lemon zest, whisk together and vualá- you have a lemon glaze!

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Lemon Yogurt Cake

This lemon yogurt cake only uses 8 ingredients and is full of zest and flavor. Top with a refined sugar-free lemon glaze.

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Servings 8

Ingredients

Cake

1 cup non dairy Greek yogurt
1 teaspoon vanilla
1 lemon juiced and zested
⅓ cup avocado oil can sub olive oil
½ cup coconut sugar
1 ½ cups all purpose flour
3 teaspoon baking powder

Lemon Glaze

½-1 lemon juiced and zested (if you want a thinner glaze, use the entire lemon)
1 teaspoon vanilla
⅓ cup coconut sugar can use date sugar if you'd like instead
2-3 teaspoon corn starch

Instructions

Preheat your oven to 350F and grease a 6-9 inch cake tin. (I used the 9 inch for this recipe but would recommend a 6-inch if you want more height to the cake)
Combine your yogurt, vanilla, lemon, avocado oil, and coconut sugar in a big mixing bowl. Mix together.
Add in your baking powder and flour and mix until combined.
Pour into your greased cake tin then bake for 35-50 minutes. 35 minutes for a 9-inch baking tin, closer to 50 minutes for a 6-inch baking tin.
To make the glaze, add the cornstarch and sugar to a blender. Process for a few seconds until it forms a light powdery sugar.
In a small mixing bowl whisk the vanilla and juice of 1 lemon, then add in your sugar mixture a bit at a time, stirring to combine. Add the lemon zest, whisk together. Set aside.
Take your cake out of the oven, let it cool (30-60 minutes minimum) then pour your glaze once the cake is fully cooled. This can be stored in the fridge for up to 4 days in an airtight container.

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another tasty dessert, check out my chickpea blondie bars!