Gluten-free yogurt and chocolate cake with Greek yogurt, a truly delicious cake with an exaggeratedly good taste, perfect from breakfast onwards, suitable for those intolerant to gluten, and if there’s lactose intolerance, you can also use lactose-free yogurt, perhaps slightly drained to have the same consistency as Greek yogurt, in short a cake suitable for everyone, without giving up on deliciousness, in fact, I don’t hide that I prefer it to the classic one I’ve already tried, with gluten, it’s different in texture, more crumbly than soft, which makes it truly special and unique, perfect for a tasty snack.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8-12 servings (8-inch mold)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gluten-Free Yogurt and Chocolate Cake
- 1 1/4 cups rice flour
- 1/2 cup potato starch
- 3 eggs
- 3/4 cup sugar
- 2/3 cup Greek yogurt
- 3.5 oz dark chocolate
- 2 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 1/4 cup sunflower oil
- to taste vanilla extract
- butter or margarine for the mold
- rice flour for the mold
Tools for Preparing the Gluten-Free Cake
- 1 Bowl
- 1 Electric whisk
- 1 Mold 8-inch
Steps to Prepare the Gluten-Free Cake
Work the eggs with sugar in a bowl until you get a fluffy and foamy mixture, then gradually add the yogurt and oil while mixing slowly with the whisk.
Add the flour, which can also be incorporated quickly with a hand whisk, starting with the rice flour followed by the potato starch. Add the sifted baking powder and baking soda. Add vanilla extract and chopped chocolate pieces, mix and pour into a greased and floured 8-inch mold using rice flour.
Bake in a preheated oven at 350°F for about 45 minutes or until a toothpick inserted comes out dry. Let it cool before slicing and enjoying. It keeps in the pantry, covered with a glass dome for 4-5 days.
