For a light gluten-free breakfast I suggest this yogurt cake, which can be prepared without dairy by using plant-based yogurt. A simple base to flavor as you wish, from chocolate chips to candied fruit and fruit yogurt. Also excellent for your children’s snack to fill with a good jam or marmalade, or with custard.
A simple but irresistible cake: the soft yogurt cake is one of those desserts that never gets old.
Tall, soft and lemon-scented, it’s perfect for breakfast or an afternoon snack for the whole family.
Thanks to the yogurt in the batter, it stays moist and light for days, without the need for butter. An easy, quick and always reliable recipe!
Also ideal for those looking for a light and customizable dessert.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup plain yogurt (or plant-based)
- 7 tbsp sunflower oil (or rice oil)
- 6 tbsp granulated sugar
- 2 eggs
- 1 1/3 cups gluten-free rice flour
- 1/3 cup potato starch
- 2 tsp gluten-free baking powder
- 1 vanilla bean
- 1 lemon (zest grated)
- 2 1/2 tsp pearl sugar
- 1 tsp powdered sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Pan
Steps
Sift the rice flour with the potato starch and the baking powder. In a bowl, break the eggs and add the sugar, the vanilla and the grated lemon zest. Beat in a stand mixer or with an electric hand mixer.
As soon as the mixture is pale and fluffy, add the oil in a thin stream. Continue beating and add the yogurt. Finally add the sifted dry ingredients, lowering the mixer speed to the minimum.
Grease a 9-inch pan. Pour in the batter. Sprinkle with the pearl sugar.
Bake at 356°F for 40 minutes in a preheated conventional (non-fan) oven. Do the toothpick test. Remove from the oven and let cool. Turn out and dust with powdered sugar.
Delicious variations
With chocolate chips
With fruit-flavored yogurt for a different taste
Lactose-free version with plant-based yogurt
With orange instead of lemon
With chopped apples for an even moister cake
FAQ (Questions & Answers)
How long does it keep?
Up to 3 days in a cake container.
Can I freeze it?
Yes, already sliced.
I’m lactose intolerant—can I replace the yogurt?
Of course: you can use lactose-free yogurt if tolerated or a plant-based yogurt such as coconut, soy or almond in the same quantity.
