Gluten-Free Lemon Blueberry Greek Yogurt Cake

5 from 4 votes

Gluten-Free Lemon Blueberry Greek Yogurt Cake

This beautiful lemon blueberry greek yogurt cake is made with protein and fiber-rich ingredients and is naturally gluten-free. It's the perfect cake for summer cook-outs and brunches.

Prep Time20

Cook Time25

Total Time45

Course: Cake, Dessert

Cuisine: American

Servings: slices

Author: Jamie Vespa MS, RD

Ingredients

3 eggs
3/4 cup Truvia baking blend or granulated sweetener of choice
1/3 cup coconut oil melted and cooled
1 tsp vanilla extract
3/4 cup 0% fat plain Greek yogurt
1/2 cup unsweetened almond milk
2 tsp freshly squeezed lemon juice
2 tbsp lemon zest
2 cups oat flour
1 1/2 cup almond meal
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
**Cream Cheese Greek Yogurt Frosting**
7 ounces reduced fat cream cheese softened
3/4 cup 0% fat plain Greek yogurt
1/2 cup + 2 tbsp powdered sugar
1 tbsp lemon zest
1 tsp vanilla extract
Optional topping: fresh berries of choice additional lemon zest

Instructions

Preheat oven to 350 degrees F. Lightly grease two 9-inch cake pans.
In the bowl of an electric mixer, add eggs and Truvia. Beat on medium speed until combined. Add coconut oil, vanilla extract, Greek yogurt, almond milk, lemon juice and zest. Beat again on medium speed until smooth.
In a large bowl, whisk together oat flour, almond meal, baking powder, baking soda and salt.
Add in half of the dry ingredients to mixer and mix on low speed until combined. Add in the other half of the dry ingredients and mix on low speed again until just combined.
Divide batter evenly among the two prepared cake pans and smooth top with a rubber spatula. Bake for 23-27 minutes or until toothpick inserted in the middle comes out clean with just a few crumbs attached. Cool cake in the pans for 30 minutes, then invert cakes on a wire rack, removing from the pans and allowing to cool completely.
Once cakes have cooled completely (about 1 hr), begin preparing the frosting. In a medium bowl, beat cream cheese and yogurt until smooth and creamy. Slowly add in powdered sugar, lemon zest and vanilla and mix on low speed until well combined.
Flip one half of the cake over and spread with half the amount of frosting. Place the other half of the cake on top (right side up) and spread with remaining frosting. Top with fresh blueberries and additional lemon zest.

Notes

This cake is best store refrigerated for up to 4 days
You can also bake this cake into cupcakes (or muffins without the frosting). They will make about 14-16 cupcakes depending how full you fill the muffin tins.

Nutrition