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Lemon, Toasted Coconut, & Almond Yogurt Cake (Wheat-free)

lemon coconut cake

Probably my favorite cake I have ever made. It doesn’t even have chocolate in it! It’s super moist and fluffy. It’s not super sweet, but flavorful.

Ingredients

  • 1 cup oat flour (grind rolled oats in a coffee grinder)
  • 1 cup buckwheat flour
  • 2 tsp baking powder
  • 2 tsp almond extract
  • 1 1/2 cup buttermilk
  • 1 cup yogurt
  • 2 1/2 cups toasted coconut
  • 1 cup sliced almonds
  • 2 lemons – zest and juice
  • 1/3 cup honey

Toast your coconut in a low pan in the oven. Put it on 325. Flip often with a fork every couple of minutes. It takes about 10 minutes or less.

Heat your oven to 350. Mix your dry ingredients, then add in everything else. Bake 20-30 minutes in a bundt pan until the top starts to crack slightly, edges are golden, and a knife comes out clean.

If you want to serve this cake with ice cream, yogurt, or a scoop of Ricotta as pictured. Add a little lemon zest to top it off. Enjoy!

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