Like pound cake, but healthy. This lemon & berries yogurt cake is moist and flavorful, perfect for a summer treat. It is made healthier using dairy free yogurt and no added sugar. Then it is finished off with a sweet lemon glaze for the perfect dessert!
This berries & lemon yogurt cake is perfect for your 4th of July BBQ and I didn’t even realize it was festive while I was making it! What a fun coincidence 🙂 and the flavor really is so perfect for summer. I am a chocolate gal when it comes to my desserts but during summertime there is nothing I love more than a fresh fruity or lemony treat! And this is both 🙂
It kind of has the feel of a pound cake except nutritionally – it is way more lightened up than any pound cake you will buy at a store. I use coconut sugar instead of regular sugar (and a lot less of it!) + a little agave, I use my favorite dairy free yogurt that is made with the BEST ingredients and has no added sugar, and I swapped traditional oil for some coconut oil! Nothing better than a dessert you can feel good about!
If you are looking for some other 4th of July inspo be sure to check out my no bake fruit tart, and my honey lime summer salad with mint, Plus I never need a good excuse to make a batch of my watermelon margaritas but those are also red so they will work too 😉
Let’s Make Some Dairy Free Lemon & Berries Yogurt Cake!
Alright so here are my tips and tricks for this one. First of all, I used whole wheat pastry flour. I love pastry flour for baked goods because it makes it just a litttttle bit fluffier and lighter to make this more like a cake and less like a bread. I haven’t tried any other flours with this recipe yet so I cant say exactly how a substitute will work at this time – but you are probably fine doing a 1 for 1 swap with either regular whole wheat flour or gf all purpose if you are gluten free.
I used Lavva’s original flavor yogurt for this cake – hence why it is a dairy free yogurt cake! Lavva is made from coconut and pili nuts and is probably my favorite vegan yogurt out there. But you can use any plain yogurt you want – whether it is dairy free or greek. Just use one that has some fat in it for the best texture.
The sweeteners I used are coconut sugar and agave. You can swap out the agave for any sticky sweetener and you can probably sub the coconut sugar for cane sugar if you prefer! Other than that let me know if you have any questions about sweeteners and I am happy to help!
In addition to the listed ingredients, you will need:
- a loaf pan
- oil to grease your pan
- two large mixing bowls
- one small mixing bowl
- a spoon or fork or whisk to mix everything with
- and your oven!
Enjoy this summer treat!
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Dairy Free Lemon and Berries Yogurt Cake
- Total Time: 1 hour and 5 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Like pound cake, but healthy. This lemon & berries yogurt cake is moist and flavorful, perfect for a summer treat. It is made healthier using dairy free yogurt and no added sugar. Then it is finished off with a sweet lemon glaze for the perfect dessert!
Ingredients
Cake:
- 1 and 1/2 cup whole wheat pastry flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dairy free yogurt
- 3 eggs
- 4 tablespoons lemon juice
- 3 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1/2 cup frozen raspberries + more to top
- 1/2 cup frozen blueberries + more to top
- 1 tablespoon additional flour
Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon almond milk
- 1 tablespoon lemon juice
Instructions
Cake:
- Preheat oven to 375F.
- In one mixing bowl, combine flour, coconut sugar, baking soda and powder, and salt.
- In another mixing bowl combine yogurt, eggs, lemon juice, vanilla, coconut oil, and maple syrup.
- Add wet ingredients to dry.
- Roll the frozen berries in the additional flour (this helps them not sink to the bottom of the batter) and then gently fold into the batter.
- Pour in a greased loaf pan and top with additional berries if desired.
- Cook for about 45-50 minutes depending on your oven, until edges are golden brown, the cake is firm to the touch, and a toothpick comes out clean.
- Top with glaze!
Lemon Glaze:
- Mix all glaze ingredients together to taste, and pour on top of cake.
Notes
Refined sugar free as long as you omit the glaze. Or you can try using powdered monk fruit.
I have not tried with any other flours and cannot recommend subs at this time.
You can sub the yogurt for another plain yogurt or full fat greek yogurt if you are not dairy free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/9 of loaf
If you try this recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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