GLUTEN FREE YOGURT CAKE
15 Min
8-10 Portions
Easy level
Ingredients
Wet Ingredients:
3/4 cup granulated sugar
Zest of 2 lemons
6 tbsp / 3/4 stick unsalted butter, melted and cooled slightly
3 tbsp vegetable oil
1/2 cup Greek yogurt, room temp
3 large eggs, room temp
1 tbsp lemon juice
A splash of Vainilla Molina
Dry Ingredients:
2 cups, 1-to-1 gluten-free baking flour blend
3/4 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
A pinch salt
Toppings:
2 3/4 cups mixed fresh berries (keep blueberries and raspberries whole; quarter strawberries)
Powdered sugar, for dusting
Directions
1. Preheat oven to 350°F. Lightly butter a 9-inch round pan and line bottom with parchment paper.
In a large bowl, combine sugar and lemon zest. Use fingertips to rub together until sugar is fragrant and damp.
2. Whisk melted butter, oil, yogurt, eggs, lemon juice and a splash of Vainilla Molina into lemon sugar until smooth.
3. In a separate bowl, whisk together both flour, baking powder, baking soda and salt.
4. Add dry ingredients to wet ingredients. Whisk just until a smooth, thick batter forms.
5. Measure out 1/2 cup of mixed berries and set aside for top. Gently fold remaining berries into batter.
6. Spread batter evenly into your prepared pan and smooth top. Scatter reserved 1/2 cup of berries over surface. 7. Bake for 55-60 min or until a toothpick inserted into center comes out clean.
Tip: If top browns too quickly, tent a piece of foil loosely over cake for last 15 min of baking.
8. Let cake cool in pan for 15 min, then run a knife around edges and transfer to a wire rack to cool completely. Dust with powdered sugar just before slicing.
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