Spelt Lemon Cake: The Moist, Old-Fashioned Coffee Companion You’ve Been Waiting For

Bake a moist and zesty spelt lemon cake with no refined sugar! This easy, old-fashioned recipe is packed with flavor, using wholesome spelt flour, yogurt, and fresh lemon—your new favorite guilt-free treat!

Let’s face it—sometimes you just want a cake that’s not too fussy but still packs a punch of flavor. Enter Spelt Lemon Cake! This cake is like that cozy sweater you pull on when the weather turns chilly—comforting, satisfying, and just the right kind of homey. It’s a perfect blend of spelt flour, lemony goodness, and just the right amount of sweetness to hit the spot.

So, you’re probably wondering: “Can I really make a cake with spelt flour?” The answer is yes! And not only can you use it, but you’ll love how it gives your cake a lovely nutty flavor while still being a moist lemon yoghurt cake. Here’s how to make your very own *old fashioned spelt moist cake* with no refined sugar!

If you love simple, healthier baking like this spelt lemon cake, you’ll definitely want to try these 3-ingredient almond flour peanut butter cookies. They’re gluten-free, naturally sweetened, and perfect for a quick snack—plus, who can resist peanut butter?

Ingredients:

• 1.5 cups of spelt wholemeal flour
• 1/2 cup yogurt (don’t skip this, folks, it adds the magic!)
• 2 eggs
• 1/2 cup olive oil (for that buttery richness without the butter!)
• 1 tsp vanilla (because vanilla makes everything better)
• 2 tsp baking powder
• 4 tablespoons coconut sugar
• 1 tsp monk fruit powder (here’s your natural sweetener)
• Zest of 1 whole lemon (yes, zest it up!)
• 2 tablespoons lemon juice (freshly squeezed, if you can)

Directions:

1. Preheat your oven to 150°C (or 300°F for my American friends).
2. Grease and line your baking tin (a 9-inch round cake tin works well for this).
3. In a large mixing bowl, combine the spelt wholemeal flour, baking powder, coconut sugar, monk fruit powder, and lemon zest. Get it all nice and blended.
4. In another bowl, whisk together the yogurt, eggs, olive oil, vanilla extract, and lemon juice until smooth.
5. Pour the wet ingredients into the dry and stir to combine. It should have a lovely, thick, but pourable batter.
6. Pour the batter into your prepared tin, and pop it in the oven for 50 minutes (or until a toothpick comes out clean).
7. Once baked, let it cool, and enjoy that sweet lemony goodness!

And for those chocolate cravings, these 3-ingredient stevia brownies are a must! They’re rich, fudgy, and made without refined sugar, just like this cake—proving that healthy treats can be just as indulgent.

FAQ Time!

Q: Can you use spelt flour for cakes? A: Absolutely! In fact, spelt flour is a great choice. It’s a little more delicate than regular flour, so it helps create a wonderfully moist texture. And it adds a subtle nutty flavor that just works so well in this cake. You’ll never look back!

Q: Does this spelt lemon cake contain refined sugar? A: Nope! This cake uses coconut sugar and monk fruit powder instead of the refined stuff, making it a better option for those who are looking to reduce their sugar intake but still want a sweet treat. It’s got all the flavor and none of the guilt.

Q: What makes this cake so moist? A: The secret is in the combination of yogurt, olive oil, and the natural sweetness of the coconut sugar and monk fruit powder. It’s like a moisture bomb in cake form. Plus, that yogurt adds a lovely richness, which means every bite is soft and delightful.

Q: Can I substitute something for the yogurt? A: Sure! You can swap the yogurt for sour cream or even buttermilk if you’ve got them lying around. Just keep in mind that the texture might change a bit, but it’ll still be tasty!

Q: Can I make this cake vegan? A: Yep! You can replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) and make sure your coconut sugar and monk fruit powder are good to go. Olive oil is already vegan-friendly, so no worries there!

Why Spelt Lemon Cake?

I mean, who doesn’t love a cake that’s as good for your taste buds as it is for your wellness? This old fashioned spelt moist cake is full of healthy fats, fiber, and antioxidants, and thanks to the spelt flour, it’s a bit gentler on the tummy. And if you’re worried about being too sweet, trust me, this one has just the right amount of natural sweetness to balance the tartness of the lemon.

So, go ahead—get your apron on and whip up this beauty! Whether you’re baking it for yourself or sharing with friends, this cake is sure to be a hit. Who knew healthy baking could be so fun?

Happy baking!