Gluten Free Cake Slice with Lemon Honey + Yoghurt and a Yoghurt Cream Cheese Icing. A moist, easy to make cake with the most amazing, and healthy, icing!
Gluten Free Cake Slice with Lemon Honey + Yoghurt
This recipe is essentially a gluten free version of my Lemon Honey Yoghurt Cake Slice. To try and keep it low sugar I searched for yoghurt based icings and found this amazing recipe similar to one by Jamie Oliver, you can see his here. I can’t believe I haven’t made icing with yoghurt before! My sugar free go to is usually whipped cream. This can also be made in a cake tin, just allow for an extra 10 minutes or so baking time. It is very moist and can be a bit crumbly and not as firm as a cake made with flour, but holds well once cut into squares.
This cake turned out soooo good, I had to quickly freeze what was left before I ate it all. I sent some to a friends where I don’t think it lasted very long either. Try and use a light flavoured olive oil so as to not overpower the flavour of the cake.
Gluten Free Cake Slice with Lemon Honey + Yoghurt
- Yield: 12 squares 1x
Description
A rich, moist cake slice made with almond meal, honey, lemon, olive oil and yoghurt, with an amazing, and healthy, icing.
Ingredients
CAKE SLICE
- 3 cups almond meal
- ½ teaspoon bicarb soda
- 2 eggs
- ½ cup honey
- ¼ cup olive oil
- ¼ cup Greek yoghurt
- 3 tablespoons rapadura sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
ICING
- 125g cream cheese
- 200g Greek yoghurt
- 25g honey
- 1 tablespoon lemon juice
TO SERVE
- Roughly chopped strawberries (optional)
- roughly chopped pistachios (optional)
Instructions
CAKE SLICE
Preheat oven to 150°C. Grease a 27cm x 18cm slice tray with a little olive oil and sprinkle with almond meal to prevent sticking.
In a large bowl add the eggs, honey, oil, yoghurt, sugar, lemon juice, vanilla and whisk together. Add the almond meal, bicarb soda and continue to whisk until all combined.
Pour into slice tray and bake for 30-35 minutes, or until a skewer comes out clean. Allow to cool in the tray for 10 minutes then on a wire rack. This cake is really moist, so be careful when tipping out of the tray.
ICING
Using an electric hand mixer, beat all the ingredients in a large bowl until well combined and light and fluffy. Place back into fridge until ready to use.
TO SERVE
Allow the cake to cool completely, then add a thick layer of icing and top with strawberries and pistachios.
Notes
This cake slice freezes really well.
Try and use a light flavoured olive oil so as to not overpower the flavour of the cake.
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