Lemon Olive Oil Yogurt Cake with Lemon "Cream", Gluten Free and Dairy Free

Lemon Olive Oil Yogurt Cake

It's been ages since I posted a recipe so I'm excited to share this one. My family has been loving this cake so much that I have made it three days in a row! It's that easy and that good!

You would never, ever know this cake is both gluten and dairy free. It is hands down, the most moist and fluffy baked item I have come across since I went gluten free (and if you are familiar with GF baked goods you know this is a big deal!)

Fully loaded

With just a sprinkle of confectioners sugar

Lemon Olive Oil Yogurt Cake

• 1 cup gluten free flour of choice.  I used Bob's Red Mill Biscuit and Baking Mix.  Any flour mix will do, even regular flour or a combination.  I've used corn and coconut flour with good results.
• 1/2 cup granulated sugar OR do what I did and substitute a little SweetLeaf Stevia with the  granulated sugar to cut down on the sugar.
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup plain non dairy yogurt of choice.  I used So Delicious Cultured Coconut Milk
• 1/4 extra virgin olive oil
• Zest and juice of 1 medium lemon.  You should end up with about a teaspoon of zest and 2 Tablespoons of juice
• 1 teaspoon pure vanilla extract

Mix all and pour into greased 8 inch round cake pan, spread cake batter to edges of pan. Batter will be tick.  Bake in 350 degree oven.  Start testing the cake at 20 minutes, top should be lightly golden brown and toothpick comes out clean.  22 minutes is perfect in my oven.

Makes about 8 slices.  Prepared my way each slice is about 210 calories (without the cream.)  The cream is nice if you are making a fancy dessert but the cake doesn't need it to be delicious.  The first day I made this cake I also made the cream which lasted through the second cake. Refrigerate the cream in between uses. 



Lemon "Cream" from Go Dairy Free. 
See original source here, I've just reprinted for your convenience:

• 3/4 cup sugar
• 2 Tablespoons cornstarch
• 1/8 teaspoon salt
• 3/4 cup cold water
• 2 egg yolks, slightly beaten
• 1 teaspoon lemon zest
• Juice of medium lemon
• 1 Tablespoon dairy-free margarine

Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring