Description
A healthier gluten-free blueberry yogurt cake with frozen blueberries and lactose-free Greek yogurt. Low FODMAP and lactose-free.
Ingredients
Scale
- 3 eggs, at room temperature
- 90 g (1/2 cup) brown sugar
- 1/2 tsp vanilla extract
- 100 ml (1/2 cup) coconut oil
- 180 g (1 1/4 cup) gluten-free flour mix (I use Schär Mix It Universal)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 250 g (1 cup) lactose-free Greek yogurt
- 150 g (1 cup) blueberries (I use frozen)
- A 10-inch rectangular cake tin
Instructions
- Preheat the oven to 180 degrees Celsius (350 F). Line the cake tin with baking paper.
- Mix the eggs, sugar, and vanilla extract in a bowl.
- Melt the coconut oil in the microwave in short bursts and add. Stir well.
- Add flour, baking powder, baking soda, and salt and mix well.
- Stir in the yogurt.
- Finally, stir the blueberries into the batter carefully. If you use frozen blueberries, you don’t need to thaw them beforehand.
- Pour the batter into the cake tin.
- Bake the yogurt bread in the oven for 45 minutes or until a skewer comes out clean.
Notes
Storing: you can keep the cake in an airtight box for up to 5 days at room temperature. You can also freeze the cake. Cut the cake into slices and store it in an airtight box in the freezer. In the freezer, the cake will stay good for 3 months.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Snack
- Method: Oven
- Cuisine: International