Try this fantastic and delicious gluten-free yoghurt cake with a few ingredients, becoming a comforting dessert, especially on hot days. It is the simplest dessert you can prepare in five minutes, even for beginners. After which, you put it in the oven, and after half an hour, you get a delicious yoghurt cake to lick on your fingers.
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Based on four ingredients, without flour, you will prepare whenever you crave something sweet and tasty. But depending on everyone’s creativity, you can add different ingredients, such as fruit (as I did) or replace plain yoghurt with one with a specific flavour. You will see the result will be spectacular.
I made a sizeable gluten-free yoghurt cake, from which I got eight generous servings. I used the following essential ingredients: six whole free-range eggs, 600 g Greek yoghurt, 60 g cornstarch and 100 g sugar.
The following ingredients are at everyone’s discretion. I chose to add a teaspoon of vanilla extract, 50 g of raisins and a few ripe apricots, for it is their season.
How to Make the Gluten-Free Yoghurt Cake?
Cut the Fruits
I first prepare the fruits I want to add to the recipe, and because it’s apricots, I’ll cut them into cubes that I will add to the batter.
You can put any fruit you want. But I recommend it be seasonal, ripe and flavorful, such as raspberries, blueberries, strawberries or even grapes or peaches.
Mixing the Batter
In a mixing bowl, first, put whole eggs and add sugar. The amount of sugar may differ depending on what kind of yoghurt we use; for example, if we put sweet yoghurt with vanilla, we can give up sugar.
With an electric mixer, mix until the sugar dissolves and the eggs are beaten well, about a minute. Add the whole amount of cornstarch and mix for another minute until incorporated.
Now I add Greek yoghurt, a good quality one, containing 10% fat. You can use any natural yoghurt, provided it is a good, quality one.
Mix for another minute until the yoghurt is entirely and evenly incorporated, obtaining a frothy batter-like pancake batter.
Baking the Yoghurt Cake
I prepare a 10-inch (25 cm) springform cake pan that I cover with parchment paper and pour all the obtained batter. Sprinkle the raisins and chopped peaches, some dipped in the butter and others remaining on top of the cake.
Preheat the oven to 338 F degrees (170 C) fan and bake for 30-35 minutes, until the cake rises and turns golden. Depending on each oven, if necessary, you can leave it for another 10-15 minutes.
Let the cake cool to room temperature for about an hour, during which time it will decrease in volume, then put it in the fridge for another hour. During this time, it will thicken better.
Remove the yoghurt cake from the springform cake tin, sprinkle powdered sugar on top, and you can serve it.
This is my recipe for gluten-free yoghurt cake that I urge you to try, and then you will get more courage to cook desserts.
Serving the Cake
Cut a slice of this tasty yoghurt cake, sprinkle a little more powdered sugar and serve with your favourite fruits as I did. After removing it from the fridge, let it sit at room temperature to make the flavours feel even better.
The gluten-free yoghurt cake is one of my lightest but most beloved recipes, and if you want other dessert recipes, I recommend some from our blog:
- The Best Russian Cheesecake Recipe
- Noodle Kugel With Raisins
- Cream Cheese Filling Crepes Recipe
- Sweet Fried Semolina Pudding Recipe
- Best Raspberry Cheesecake Recipe
- Best Simple Bread Pudding Recipe
- Apple Shortcrust Pastry Recipe
- Easy Black Forest Cake Recipe
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Gluten-Free Yoghurt Cake
- 1 mixing bowl
- 1 electric mixer
- 1 springform cake pan
- 600 g Greek yoghurt
- 6 pieces eggs free range
- 60 g corn starch
- 100 g sugar
- 250 g apricots
- 50 g raisins
- 1 tsp vanilla essence
- Cut the apricots into cubes that you will add to the batter.
- In a mixing bowl, put the whole eggs and the sugar. Mix until the sugar dissolves, and the eggs are beaten well, about a minute.
- Add the whole amount of cornstarch and mix for another minute until incorporated.
- Add the Greek Yoghurt and mix for another minute until the yoghurt is entirely and evenly incorporated.
- Prepare a 10-inch (25 cm) springform cake pan lined with parchment paper and pour in the batter.
- Sprinkle the raisins and chopped peaches, some will be dipped in the butter, and others will remain on top of the cake.
- Preheat the oven to 338 F degrees (170 C) fan and bake for 30-35 minutes, until the cake rises and turns golden.
- Let it cool to room temperature for about an hour, then put it in the fridge for another hour.
- Sprinkle powdered sugar on top and serve the cake with your favourite fruits.