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Gluten-Free Yoghurt Cake

Gluten-Free Yoghurt Cake

Try this fantastic and delicious gluten-free yoghurt cake with a few ingredients, becoming a comforting dessert, especially on hot days. I think it is the simplest dessert that 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.

Table of Contents

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.

Ingredients

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.

Gluten-Free Yoghurt Cake
Gluten-Free Yoghurt Cake-Sugar, Eggs, Corn Starch, Greek Yoghurt, vanilla Extract, Raisins and Apricots on the Table

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.

Gluten-Free Yoghurt Cake-Cut in Cubes Apricot on the Chopping Board

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.

Gluten-Free Yoghurt Cake-Eggs and Sugar in the Mixing Bowl

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.

Gluten-Free Yoghurt Cake-Mixed Eggs and Sugar in the Mixing Bowl

Now I add Greek yoghurt, which is a good quality one, containing 10% fat. You can use any natural yoghurt, provided it is a good, quality one.

Gluten-Free Yoghurt Cake-Add Yoghurt to Mixed Eggs in the Mixing Bowl

Mix for another minute until the yoghurt is entirely and evenly incorporated, obtaining a frothy batter like pancake batter.

Gluten-Free Yoghurt Cake-Cake Batter in the Mixing Bowl

Baking the Yoghurt Cake

I prepare a 10-inch (25 cm) springform cake pan that I cover with parchment paper and in which I pour all the obtained batter. Sprinkle the raisins and chopped peaches, some dipped in the butter, and others remain on top of the cake.

Gluten-Free Yoghurt Cake-Cake Batter in the Parchment Paper Lined Springform Pan

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.

Gluten-Free Yoghurt Cake-Baked Cake in the Springform Pan

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.

Gluten-Free Yoghurt Cake-Baked Cake Sprinkled With Sugar on the Plate

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 for a while to make the flavours feel even better.

Gluten-Free Yoghurt Cake-Cake Slice Served on Plate With Apricot Slices and Grapes

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:

Gluten-Free Yoghurt Cake-Cake Slice Served on Green Plate With Apricot Slices and Grapes

You can find out about our new recipes as soon as possible if you follow us on our Facebook, Twitter, Instagram, Pinterest or Youtube pages. You can like and share any recipes with your friends and learn about them.

Gluten-Free Yoghurt Cake-Cake Slice Served on Green Plate With Apricot Slices and Red Grapes
Gluten-Free Yoghurt Cake-Cake Slice Served on Plate With Apricot Slices and Grapes

Gluten-Free Yoghurt Cake

Timea
Try this fantastic and delicious gluten-free yoghurt cake with a few ingredients, becoming a comforting dessert, especially on hot days.
5 from 3 votes
Prep Time 5 mins
Cook Time 35 mins
Resting time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Cuisine International
Servings 8 portions
Calories 158 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer
  • 1 springform cake pan

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Video

Notes

Depending on each oven, if necessary, you can bake it for more than 35 minutes.
Use seasonal fruits, such as raspberries, blueberries, strawberries, grapes, or peaches.
If you use sweet yoghurt, you can reduce or give up sugar.

Nutrition

Calories: 158kcalCarbohydrates: 30gProtein: 8gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 7mgSodium: 31mgPotassium: 241mgFiber: 1gSugar: 18gVitamin A: 609IUVitamin C: 3mgCalcium: 90mgIron: 0.4mg
Keyword gluten-free yoghurt cake, gluten-free yoghurt cake recipe, yoghurt cake, yoghurt cake recipe
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