The gluten-free yogurt bundt cake is a simple dessert for breakfast, very soft and light, that the whole family will enjoy. It can be flavored by choosing a fruit yogurt or a plant-based yogurt to make it lactose-free. Enrich it with dark chocolate chips, nuts, or raisins!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 1/2 cup sugar
- 2 cups flour (Schaer Universal Mix)
- 1/2 cup yogurt
- 1/2 cup sunflower seed oil
- 1 tsp gluten-free baking powder
- 1 pinch salt
- 1 lemon
Tools
- 1 Beater
- 1 Bowl
- 1 Grater
- 1 Bundt cake mold
Steps
Break the eggs into a bowl and beat with the sugar, pinch of salt, and lemon zest until the mixture is fluffy and airy.
Gradually add the oil and then the yogurt, mixing at low speed with the beater.
Add the flour with the baking powder gradually, continuing to mix.
Pour the mixture into a greased 9-inch mold.
Bake at 350°F for about 45 minutes in a preheated static oven.
Remove from oven and let cool before unmolding.
Dust with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and carefully read the ingredients to ensure they are free of gluten contamination.
Tips
It keeps for 5 days in a dessert container.
