Gluten Free Yogurt cake

For quite a while I’ve been wanting to try making a yogurt cake. The whole concept intrigued me, and I’ve sampled a couple of really good ones. Today was declared to be still part of the holidays. Well – it is a bank holiday in Scotland. And this is the time of year for comfort food. The extra pounds are to be disregarded till after Twelfth Night. Here’s the very simple cake. (Sorry there is no picture, most of it has been eaten. HBTW was the assistant, so he needed rewarding.)

This makes 2 round cakes in 9inch tins. It helps to use a heavy baking tin with a removable base. Just like this one from Lakeland.


3/4 large tub plain low-fat yogurt
Use this as a measure for the other ingredients:
2 x Dove SR Gluten-free flour
1 x Sunflower oil
1 x caster sugar
4 large eggs
3 teaspoons baking powder

Beat well in a large mixing bowl
Bake on middle shelf of oven at 180C for approx 30 mins.

Yum!  Will just have to spend more time on the Wii-Fit tomorrow.

By the way, the cake also works with flavoured yogurts and in measures of a small pot, though it will take a few minutes less to bake.

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6 Responses to Gluten Free Yogurt cake

  1. RevRuth says:

    I have a delicious recipe for mayonnaise choc cake. Not sure if it would work with gluten-free but don’t see why not.

  2. freda says:

    Sounds rather ott, Ruth, but deliciously so, any chance of the recipe?

  3. I love those bake pans. When I get inspired, which isn’t often, I use mine for cheesecakes. Your cake looks good, but I don’t know what caster sugar is however. Eggs I have galore as Bill’s chickens are laying like crazy.

  4. Kimberly says:

    in a recipe like this, ‘normal’ American sugar will do fine. Cater-sugar is more finely ground than granulated sugar, but not as fine as super-fine.

    Freda — do you mean ‘use this measure’ as 3/4 of the pot (thus total flour = 1 1/2 pots), or do you mean ‘use 3/4 of the yogurt, then 2 potsful of flour, 1 of sugar, etc.’?

  5. freda says:

    Sorry for the muddle over the measurements, Kimberly, I had 3/4 of a large pot of yogurt, so the flour is 2 x that or as you say 1 and 1/2 pots. The other measures should each be 3/4 of same pot each. I have heard of other recipes which are based round 1 small pot/ 2 flour/ 1 of everything else and 2 eggs / plus about 1 heaped teaspoon of baking powder. As you can see it is a case of “left-hand down a bit.” Hope that helps

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