Lemon, toasted coconut, almond yogurt cake (wheat free)

lemon coconut cake

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


1 cup oat flour (grind rolled oats in your 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 and flip often with a fork every couple of minutes. Will take about 10 minutes or less. Heat your oven to 350. Mix your dry ingredients and then add in everything else. Bake 20-30 minutes in a bundt pan (until top starts to crack slightly, edges are golden and you a knife comes out clean). If you want to serve this with ice cream, yogurt or a scoop of Ricotta as pictured, add a little lemon zest to top it off.