Gluten Free Strawberry & Lemon Cake
This gluten free cake delivers a perfect balance of bright lemon flavor and sweet strawberries in a moist, tender crumb. It's an impressive yet simple dessert that's naturally gluten free and perfect for any occasion.
Ingredients
- 1 cup Greek Yogurt
- 3 Eggs (large)
- 1/3 cup Butter (melted)
- 2 Lemons (zest and juice)
- 2 cups Almond Flour I recommend this one (amazon)
- 2 tablespoons Coconut Flour
- 1/2 cup Erythritol granulated or granulated Sugar
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pure Vanilla Extract
- 3/4 cup Fresh Strawberries (diced small)
For The Glaze
- 1/2 cup powdered Erythritol or powdered sugar
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
Instructions
- Start by preheating the oven to 350°F (175°C) and line a a 5×9 inch or 8x4 inch loaf pan with parchment paper.
- Add the Greek yogurt, vanilla, melted butter, eggs, lemon juice, and lemon zest to a large mixing bowl. Whisk well until smooth.
- Add the almond flour, coconut flour, granulated sugar or sweetener, and baking powder. Fold them together using a spatula until fully combined.
- Fold in the diced strawberries. Do not over-mix at this stage and be gnetle.
- Pour the batter into the loaf pan and smooth the top with your spatula. Bake for 50 to 55 minutes. The top should be golden brown.
- Let the cake cool in the pan for 30-40 minutes. Meanwhile make the glaze- add the powdered sugar sweetener, hot water, and lemon juice into a small bowl. Whisk until a smooth white glaze forms. Pour the glaze over the cooled cake. I recommend adding more sliced strawberries on top.
Nutrition
Serving: 1servingCalories: 231kcalCarbohydrates: 8gProtein: 8gFat: 19g
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