Gluten-free blueberry yogurt cake
I am really in the mood again to have homemade healthy snacks lately. I regularly bake healthy snacks to take to work, which I find really handy. This also applies to this delicious gluten-free blueberry yogurt cake.
In recent months, I have enjoyed a little too much chocolate and other sugary snacks which is why I am focussing a bit more on making healthier choices now.
I know that I get more energy from that and also that my stomach is happier with this kind of snack.
I always cut this gluten-free yogurt cake into slices and store it in a closed box in the freezer. In the morning when I go to work, I can take a slice out of the freezer and take it with me.
Around 10 or 11 when I feel like having a snack, I have a delicious thawed piece of cake waiting for me.
How to make healthier gluten-free blueberry yogurt cake
This gluten-free yogurt cake is not completely sugar-free. It contains a little bit of brown sugar. I think this addition really makes the taste better and I don’t mind a little bit of sugar.
If you prefer a sugar-free cake, you can look for a specific sugar-free cake or take a look at my other snack recipes. There are many recipes there without sugar.
You can also try reducing or eliminating the sugar from this recipe, but I have not tested that myself.
The ingredients of the yogurt cake
The most important ingredients of this gluten-free yogurt cake are:
- Lactose-free Greek yogurt
- Gluten-free flour mix. I use Schär Mix It Universal
- Coconut oil
- Eggs
- Brown sugar
- Blueberries
Next to that, I use vanilla extract, baking powder, baking soda, and salt.
This combination of ingredients makes a very soft and tasty cake. The blueberries make the cake nice and sweet and thanks to the yogurt it also has a refreshing flavor.
Gluten-free blueberry yogurt cake
- Total Time: 60 min
- Servings: 10 1x
- Diet: Gluten Free
Description
A healthier gluten-free blueberry yogurt cake with frozen blueberries and lactose-free Greek yogurt. Low FODMAP and lactose-free.
Ingredients
- 3 eggs, at room temperature
- 90 g (1/2 cup) brown sugar
- 1/2 tsp vanilla extract
- 100 ml (1/2 cup) coconut oil
- 180 g (1 1/4 cup) gluten-free flour mix (I use Schär Mix It Universal)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 250 g (1 cup) lactose-free Greek yogurt
- 150 g (1 cup) blueberries (I use frozen)
- A 10-inch rectangular cake tin
Instructions
- Preheat the oven to 180 degrees Celsius (350 F). Line the cake tin with baking paper.
- Mix the eggs, sugar, and vanilla extract in a bowl.
- Melt the coconut oil in the microwave in short bursts and add. Stir well.
- Add flour, baking powder, baking soda, and salt and mix well.
- Stir in the yogurt.
- Finally, stir the blueberries into the batter carefully. If you use frozen blueberries, you don’t need to thaw them beforehand.
- Pour the batter into the cake tin.
- Bake the yogurt bread in the oven for 45 minutes or until a skewer comes out clean.
Notes
Storing: you can keep the cake in an airtight box for up to 5 days at room temperature. You can also freeze the cake. Cut the cake into slices and store it in an airtight box in the freezer. In the freezer, the cake will stay good for 3 months.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Snack
- Method: Oven
- Cuisine: International
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen