Gluten-Free Blackberry Yoghurt Cake


Plain gluten-free flour 290g or 2.25 cups

Sugar caster 330g or 1.5 cups

Baking powder: 1 tablespoon 1 1/2 cups plain Greek yogurt

Melted 3/4 cup Unsalted Butter

Four eggs

Zest of 1 Lemon

Two teaspoon vanilla extract

Fresh blackberries – 2 cups

Yoghurt Glaze

Sifted icing sugar – 195g (1 1/2 cups)

Two tablespoons of plain Greek yogurt

Blackberry juice, two teaspoons

Preheat oven to 180 degrees Celsius. Butter melted in a bundt pan 23cm wide. In a large mixing bowl, combine the flour, sugar, and baking powder that has been sifted. Whisk together yogurt and butter. Add eggs, vanilla, lemon zest, and yogurt. Fold in the blackberries. Pour the mixture into a bundt pan and bake it for 45 minutes or until a skewer inserted comes out clean. Let cool completely on a rack.

To make yogurt glazing:

  1. Combine all ingredients in a bowl and whisk together.
  2. If you want a thicker glaze, add more icing, and if you want a thinner one, add more juice.
  3. Pour icing immediately over the cake before it has a chance to set.

Use Bob’s Red Mill plain one to-1 gluten-free baking flour. Page 26. For blackberry juice, simmer a handful of blackberries in 1 tsp water and then strain the mixture with a teaspoon.


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