The gluten-free yogurt apple cake is the classic pantry dessert to enjoy for breakfast or a snack, but it’s also excellent as a dessert after a casual lunch or dinner served with a delicious vanilla sauce or custard ice cream. It can also be prepared in a lactose-free version.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients
- 4 eggs
- 1/2 cup sugar
- 3/4 cup yogurt
- 1/2 cup sunflower oil
- 1 3/4 cups flour (mix it schaer)
- 2 apples
- 1 pod vanilla
- 1 lemon
- 1 1/2 tsp gluten-free baking powder
Tools
- 1 Bowl
- 1 Mixer
- 1 Knife
- 1 Grater
- 1 Cake Pan
- 1 Scale
Steps
Wash and peel the apples. Cut them into slices not too thin and drizzle with lemon juice. Sift the flour with the baking powder.
In a bowl, add the eggs with the sugar, vanilla seeds, and grated lemon zest. Beat with the mixer at high speed until you get a light and fluffy mixture.
Pour the oil in a thin stream while continuing to beat. Lower the mixer speed and gradually add the flour. Alternate with the yogurt.
Pour the mixture into a previously oiled 9-inch cake pan. Decorate with the apples and bake in a preheated static oven at 350°F for about 35 minutes.
Do the toothpick test; if it comes out wet, continue baking for another 10 minutes. Remove from the oven and let cool. Once the gluten-free yogurt apple cake is cold, remove from the pan and decorate with powdered sugar.
WARNING: check the Italian Celiac Association guide and read the ingredients carefully to ensure they are gluten-free
Advice
It keeps for 4 days in a cool place.
It keeps for 4 days in a cool place.
It keeps for 4 days in a cool place.
FAQ
Can I make the yogurt apple cake lactose-free?
Of course, you can replace the yogurt with lactose-free or plant-based yogurt in the same quantities.
