The yogurt cake with rice flour is a simple snack or breakfast gluten-free cake that can also be filled for the more indulgent. For a lactose-free version, simply replace the yogurt with lactose-free or plant-based yogurt. Yogurt is a milk derivative with a tangy taste and creamy consistency, produced by inoculation with specific lactic ferments, Lactobacillus bulgaricus and Streptococcus thermophilus, which are responsible for splitting lactose into galactose and glucose. Any type of milk can be used to produce yogurt, including plant beverages such as soy, almond, oat and coconut. Try making it at home by following my recipe.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 253.99 (Kcal)
- Carbohydrates 39.77 (g) of which sugars 13.48 (g)
- Proteins 5.97 (g)
- Fat 8.03 (g) of which saturated 1.54 (g)of which unsaturated 5.29 (g)
- Fibers 0.00 (g)
- Sodium 44.69 (mg)
Indicative values for a portion of 51 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 1/2 cup granulated sugar
- 2 1/2 cups gluten-free rice flour
- 4 tsp gluten-free baking powder
- 7 tbsp sunflower seed oil
- 1 cup plain yogurt ((lactose-free with lactose less than 0.01% or plant-based))
- as needed gluten-free powdered sugar
Tools
- 1 Mixer Electric whisk or stand mixer
- 1 Bowl
- 1 Pan springform pan 8 2/3 in (22 cm) diameter
Instructions
Break the eggs into a bowl.
Beat them with an electric whisk; when the mixture is foamy add the sugar.
Continue working until you obtain a light and fluffy mixture.
Add the yogurt combined with the oil and mix with the beaters.
Add the flour in several additions and the baking powder.
Mix with the beaters to combine the batter.
Pour the batter into a greased or oiled springform pan.
Bake in the oven at 338°F for 30 minutes, perform the toothpick test.
Remove from the oven and let cool before removing from the pan and dusting with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read the ingredient labels carefully to ensure they do not contain gluten contamination.
Tips
Flavor as desired with vanilla or lemon zest.
Sunflower seed oil can be replaced with another vegetable oil such as rice oil or extra virgin olive oil in the same quantity.
Sunflower seed oil can be replaced with another vegetable oil such as rice oil or extra virgin olive oil in the same quantity.
Sunflower seed oil can be replaced with another vegetable oil such as rice oil or extra virgin olive oil in the same quantity.
Sunflower seed oil can be replaced with another vegetable oil such as rice oil or extra virgin olive oil in the same quantity.
Sunflower seed oil can be replaced with another vegetable oil such as rice oil or extra virgin olive oil in the same quantity.
Sunflower seed oil can be replaced with another vegetable oil such as rice oil or extra virgin olive oil in the same quantity.
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