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.
  • 2 eggs
  • ⅔ cup avocado oil
  • ½ cup fat free plain Greek yogurt
  • 4 tablespoons lemon juice (or orange)
  • 1 tablespoon lemon zest (or orange zest)
  • ⅔ cup + 4 tablespoons monk fruit sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups oat flour (or AP Gluten Free flour)
  • 1 tablespoon tapioca starch (or cornstarch)
  • 2 teaspoons baking powder
  • Pinch of sea salt
  • ⅔ cup fresh blueberries, plus more for topping
  • Erythritol powdered sugar, for dusting (optional)
  1. Preheat oven to 325°F and lightly grease a 9x5 inch loaf pan or three 6x3 mini loaf pans. Set side.
  2. In a large mixing bowl, whisk eggs, oil, yogurt, lemon juice, lemon zest, sugar and vanilla until smooth. Add flour, starch, baking powder and salt 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 55-60 minutes 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 if using and serve.
Recipe by My Digital Kitchen at