Gluten-Free Yogurt Cake
A simple, delicious gluten-free yogurt cake, that is moist, soft. This cake is quick and easy to prepare.
All ingredients for the cake mixture should be at room temperature.
Ingredients:
- 3 eggs (size M)
- 160 g sugar (or xylitol)
- 150 ml natural Greek yogurt
- 125 ml rapeseed oil
- 125 ml milk
- 120 g chickpea flour or soya flour
- 120 g maize flour
- 60 g cornstarch
- 2 teaspoons gluten-fee baking powder
- Grated zest of a lemon or orange (optional)
Directions:
- Pre-heat the oven to 180°C (top and bottom heat).
- Butter and flour a loaf tin (30 cm long) and set it aside. (use gluten-free flour).
- In a bowl mix together the dry ingredients, chickpea flour (or soy flour), maize flour, cornstarch and baking powder and set it aside.
- With and electric mixer on high beat together the eggs and sugar until light and fluffy.
- Reduce the speed of the mixer to medium and slowly stir in the lemon zest (or orange zest), yogurt, oil and milk.
- Stir in the flour mixture until combined, but do not over mix.
- Pour the cake mixture into the prepared tin. Bake in the preheated oven for approx. 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Take the cake out of the oven and let it cool slightly inside the tin, once it is easy to handle turn it out onto a cooling rack and let it cool completely.
- Decorate as desired.
Time: |
Preparation time:
Baking time:
|
|
Number of portions: |
Approx. 16 |
|
Difficulty: | easy | |
Cost: | medium |
Hits: 49199
Log in with
( Sign Up ? )
or post as a guest
Loading comment...
The comment will be refreshed after 00:00.