Gluten-Free Yogurt Cake
Bonjour and welcome to recipe no. 20.
My childhood yogurt cake revisited for a gluten-free version, and what a beautiful surprise! This adaptation was born from a benevolent necessity: hosting a friend from the Netherlands and her husband, she being allergic to gluten, who came to share a weekend with my husband and me.
I confess to having first doubted this transformation. How would this cake from my childhood, so familiar, behave without its traditional flour? But then magic happened. The texture is ultra moist and very tender, and the vanilla expresses itself with more character than usual.
Our guests didn't stint on their pleasure - portions followed one another without the slightest restraint, and I saw in their eyes that satisfaction that a successful dessert provides. The great joy of this version? It spares those unpleasant belly bloating that sometimes follows our sweet pleasures.
A warning however: this cake demands the freshness of the refrigerator. I learned at my expense that abandoned at room temperature, it turns by the next day. Lesson learned!
Gluten-Free Yogurt Cake
Gâteau au yaourt sans gluten
Ingredients
Serves 8:
2 plain Greek yogurts (300 g or 1¼ cups / 10.5 oz)
1 teaspoon vanilla powder
3 large eggs
80 g light brown sugar (⅓ cup packed / 2.8 oz)
11 g vanilla sugar (about 1 tablespoon / 0.4 oz) or 1 teaspoon vanilla extract
1 pinch of salt
90 g rice flour (¾ cup / 3.2 oz)
60 g cornstarch (½ cup / 2.1 oz)
1 packet gluten-free baking powder (10–11 g or 2½ teaspoons)
60 ml grapeseed oil (¼ cup / 2 fl oz) or other neutral oil
Instructions
Preheat your oven to 180°C (350°F). Use convection mode (fan) if available.
In a large mixing bowl (or the bowl of a stand mixer), add:
300 g of Greek yogurt (about 1¼ cups / 10.5 oz)
1 teaspoon of vanilla powder
Whisk vigorously until smooth.
Add to the bowl:
3 large eggs
80 g of light brown sugar (about ⅓ cup packed / 2.8 oz)
11 g vanilla sugar (about 1 tablespoon / 0.4 oz) or 1 teaspoon vanilla extract
1 pinch of salt
Mix well until fully combined.
In a separate bowl, combine:
90 g of rice flour (about ¾ cup / 3.2 oz)
60 g of cornstarch (about ½ cup / 2.1 oz)
10–11 g of gluten-free baking powder (about 2½ teaspoons)
Stir to blend.
Gradually add the dry mixture to the wet mixture. Mix just until combined — no need to overmix.
Slowly pour in:
60 ml of grapeseed oil (about ¼ cup / 2 fl oz)
Stir until you get a smooth and fluid batter.
Line a loaf pan1 (approx. 8.5 x 4.5 inches) with parchment paper. Pour the batter into the pan and smooth the top.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then gently remove it and transfer it to a wire rack. Let it cool for at least 20 more minutes before serving.
⚠️ Storage: This cake must be stored in the refrigerator.
Thank you for reading, let me know what you think in the comments!
Lining a baking dish (“chemiser un moule” in French), means covering it with paper, fat, or a specific preparation to make unmolding easier, improve presentation, or add texture or flavor.
It looks amazing!
Delicious