Healthy vegan cake

Lemon cake

This lemon yogurt plant based cake is my ideal dessert. It's a breeze to make, and it's moist, tender, and full of zesty flavor. A simple glaze takes it over the top.

This style of yogurt cake has its roots in France, and the beauty of it is its simplicity and will fit in your vegan diet. The ingredient list is short and sweet, and you don’t need any special equipment to make it – a couple bowls, a loaf pan, a whisk. You’ll also need measuring cups to make this simple vegan diet recipe.

Because I love anything lemony (anyone surprised?), I spike my yogurt cake with lemon zest and top it with a quick lemon glaze. The result is a cake that’s moist, rich, and tender, with a subtle tang from the yogurt and a citrusy zing from the lemon. If you’re anything like me, you’ll be reaching for a second slice as soon as you’ve finished your first.

Lemon Yogurt Cake Recipe Ingredients

Here’s what you’ll need to make this lemon yogurt cake recipe:

• Lemons, of course! You’ll whisk lemon zest into the cake batter and use lemon juice to make the glaze. I also like to sprinkle more zest on top!
• Greek yogurt – 
• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Almond flour – It makes this yogurt cake extra-moist and tender.
• Baking powder and eggs – They help the cake puff up as it bakes.
• Extra-virgin olive oil – It add richness and gives the cake fruity depth of flavor.
• Cane sugar – It makes the cake lightly sweet.
• Vanilla extract – For warm depth of flavor.
• Lemon glaze – Make it by stirring together powdered sugar and lemon juice. So easy!
• And sea salt – To make all the flavors pop!