Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12 Servings
A healthy gluten free and low sugar alternative to the Starbucks lemon cake.
  • ⅔ cup grape seed oil
  • ⅔ cup + 4 tablespoons golden cane sugar
  • 2 free run eggs
  • ½ cup fat free plain Greek yogurt (or Skyr)
  • 4 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups whole grain oat flour
  • 1 tablespoon tapioca starch
  • 2 teaspoons baking powder
  • ⅔ cup fresh blueberries, plus more for topping
  • Powdered sugar, for dusting (optional)
  1. Preheat oven to 325°F and lightly grease an 8 x 4x 2-inch loaf pan. Set side.
  2. In a large mixing bowl, whisk eggs, oil, yogurt, lemon juice, lemon zest, lemon juice sugar and vanilla until smooth. Add flour and baking powder and whisk again until combined, then fold in blueberries.
  3. Gently pour the batter into the greased loaf pan and smooth the top with a spatula until all the edges are evenly covered. Top with additional blueberries if desired. Bake for 1 hour or until it passes the toothpick test.
  4. When ready, remove the loaf from the oven and let it cool on the counter for about 10-20 minutes before popping it out of the pan. Dust with powdered sugar and serve.
Recipe by My Digital Kitchen at