Lemon Yoghurt Cupcakes
Here is a delicious and healthy lemon cake recipe.
Traditional lemon yoghurt cakes are loaded with refined white flour, sugar and saturated fat that really don’t do much to promote wellbeing. When I cook, my aim is to design a recipe not only for taste, but also for good health.
I’ve made these cupcakes using almonds to replace the white flour because it makes them so moist and naturally sweet as well as being gluten free. Almonds are also loaded with protein + good anti-inflamatory fats that help promote health. Eggs are also a great source of protein that can promote a healthy immune system. The addition of lemon + yoghurt gives these cupcakes a wonderful flavour and helps to activate the bicarb, that makes them rise.
3 cups (300 g / 10 1/2 oz) ground almonds / almond meal / almond flour
½ teaspoon baking soda – bi carb soda
2 free range or organic eggs
juice and zest from 1 lemon
½ cup (180 g / 6 1/4 oz) honey
1 teaspoon vanilla bean paste or extract
50 g macadamia nut oil or (olive oil, avocado oil, cold pressed coconut oil, butter)
¼ cup (80 g/ 2 3/4 oz) thick natural or Greek style yoghurt
Preheat your oven to 160 C. 320 F fan forced.
Combine almond meal + baking soda.
Add eggs, lemon juice + zest, honey, vanilla, oil and yoghurt.
Spoon into prepared cupcake tins.
Bake for 30 minutes or until golden and cooked through.
Remove from the oven and cool completely.
Serving suggestions + notes:
Top with whipped ricotta or thick yoghurt scented with vanilla
Drizzle with raspberry puree before serving
Brush tops with honey and sprinkle with pistachio
You can swap yoghurt for natural coconut cream as a dairy free alternative.
Use unsweetened apple puree in place of the oil in this recipe.
Nutrition per cupcake:
Protein: 6.7 g
Carbs: 13.8 g
Total fat: 18 g
Saturated: 1.8 g
Fibre: 2.2 g