• Prep Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 10

Lemon Yogurt Bundt Cake

  • Recipe Submitted by on

 Ingredients List

  • Cake
  • 2 tbsp flax meal + 4 tbsp water
  • 1/2 cup (120g) lemon juice
  • 1 cup (240g) non-dairy yogurt
  • 1/2 cup (160g) maple syrup
  • 1 1/2 cups (180g) oat flour
  • 1 1/2 cup (165g) almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • Glaze
  • 1/4 cup coconut butter
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 4-6 tbsp non-dairy milk


Preheat the oven to 350F.
Whisk together the flax and water. Set aside to gel.
In a small bowl or measuring cup, whisk together the yogurt, maple syrup, lemon juice, and flax eggs.
In a large mixing bowl, combine the oat flour, almond flour, baking soda, salt, and lemon zest. Whisk lightly until no clumps remain.
Add the wet to the dry, and stir to combine.
Pour into a small bundt pan (I used a 10-cup bundt pan, but 6-cup would be better) that has been well sprayed or greased with oil.
Bake for 30-35 minutes at 350F, or until golden around the edges.
Remove from the oven and cool for at least 30 minutes before flipping out onto a cooling rack.
Cool completely before glazing.
For the glaze, combine the coconut butter, maple syrup, and lemon juice (it will seize up and become clumpy). Whisk in the milk one tablespoon at a time until smooth and drizzle-able.
Drizzle the glaze onto the cake, and then refrigerate until set. It just takes a few minutes.
Slice and enjoy!

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