Lemon Yoghurt tea cake (healthy)

Since September 2020, we have been on a life style change phase. We are mindful of what we eat and workout with the wonderful BSA training group live from California. Their coaches have changed our eating habits permanently. After almost 30 pounds less and a new me (husband also distinctly less), this is a cake we vouch for when we want to have a tea and cake moment. It is yum!


  • 1 tbsp grated lemon zest
  • 1 cup almond flour
  • 1/2 cup walnut flour
  • 1/2 tbsp salt
  • 2 eggs
  • 3/4 cup Greek yoghurt
  • 3/4 cup blended dates and half banana (for sugar)
  • 1/2 cup unsalted butter (melted and cooled)
  • 1 tsp vanilla extract
  • 2 tsp baking powder


Heat oven to 350 F. Grease and ready your 8 inch cake pan to bake the cake. Whisk together flour (both kinds), baking powder and salt. In another bowl add grated dates, banana and lemon zest, make sure the mix is blended and not lumpy. Add yoghurt, butter, eggs and vanilla extract. Stir lightly into flour mixture make everything smooth by whisking. Pour into cake pan and bake till tooth pick or fork comes out clean in 25-30 minutes.

Tip: You can add a little more of dates to have a sweeter cake! Decorate with any fruits as you will. Raspberries go well with it too.