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Blueberry Yoghurt Cake
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Description
This is my gluten-free version of the classic French yoghurt cake. The yoghurt makes it super moist but also surprisingly light.
Ingredients
- 250 grams Almond Meal
- 50 grams Sugar
- 1-½ teaspoon Baking Powder
- 250 grams Natural Yoghurt
- 2 Eggs
- 50 grams Coconut Oil Or Other Neutral Flavoured Oil, Melted
- 2 teaspoons Vanilla Extract
- 2 cups Blueberries (frozen Are Fine), Or As Desired
Preparation
1. Preheat your oven to 180C (350 F) and grease and line a 20cm (8-inch) cake tin with baking paper.
2. Mix almond meal, sugar and baking powder in a medium bowl. Make a hole in the middle of the dry ingredients and add the yoghurt, eggs, oil and vanilla. Mix to combine but don’t stress if you end up with a few lumps.
3. Pour the mixture into the prepared tin. Scatter over the blueberries and bake for 40 minutes or until the cake it golden brown and feels springy. And a skewer inserted in the middle comes out clean.
4. Cool in the tin before serving.
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