- 1 and ¾ cups oat flour (you can wizz up oats to make your own flour)
- 3 and ½ tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup milk
- ⅓ cup unsweetened yogurt
- 2 eggs
- 4 tablespoons olive oil
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 and ½ teaspoons vanilla extract
- ½ teaspoon lemon extract
- 1 teaspoon stevia*
Preheat the oven to 180°C. Grease a 9-inch cake pan and then line it with parchment paper. Grease the parchment paper and set it aside.
Whisk the oat flour, cornstarch, baking powder, baking soda, and salt together in a large bowl. Set aside.
In a medium-sized bowl, whisk together the maple syrup, milk, yogurt, eggs, olive oil, lemon juice, lemon zest, vanilla extract, lemon extract, and stevia.
Pour the wet mixture into the dry mixture and whisk together until smooth and no lumps remain.
Pour the batter into the prepared cake pan and bake for 23-26 minutes or until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs).
Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, move on to prepare the lemon cream frosting
Lemon Cream Frosting
- 230g light cream cheese
- ¾ cup Greek yogurt unsweetened
- ¼ cup maple syrup or agave syrup
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¾ teaspoon lemon extract*
- ¼ teaspoon stevia
- ⅛ teaspoon salt
In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and Greek yogurt on medium until smooth and creamy. Be sure to stop and scrape down the sides and bottom of the bowl as necessary.
Add the maple syrup, lemon juice, cornstarch, vanilla extract, lemon extract, stevia, and salt. Beat on low for 30 seconds and then on high for 2 minutes or until light and fluffy.
Cover and refrigerate for at least 30 minutes. This recipe makes enough to frost 12-14 cupcakes or a 9-inch cake.