Gluten-Free Berry Yogurt Cake

This gluten-free berry yogurt cake combines three fresh berries with lemon zest and a lightly tangy batter. Almond flour is part of the formula as well as the plain gluten-free blend, so the cake is not nut-free. A light powdered-sugar finish leaves the fruit and crumb easy to see.

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Prepare the berries before mixing

Keep blueberries and raspberries whole, and cut strawberries into small pieces so they spread through the batter. Set aside the separate topping portion before folding the rest in. This version is written for fresh fruit; frozen berries add a different moisture load and are not an automatic substitute.

Expect a thick batter

The batter should support the fruit rather than pour like a thin pancake mixture. Scrape it into the lined springform pan and level it gently before adding the final berries. Avoid crushing soft raspberries with repeated stirring; fold just until they are distributed.

Check the cake beneath the berries

A tester passing through a fruit pocket may look moist even when the cake is done. Check a nearby patch of crumb for raw batter, and cover the top with foil if it is browning ahead of the center. The short rest in the pan makes releasing the warm cake easier.

Gluten-free ingredient checks

Weigh the flour and use a plain gluten-free blend rather than swapping in a single nut or coconut flour. Omit the listed xanthan only where the ingredient line says to do so. Check the labels on baking powder, chocolate, spices and other packaged ingredients, and use clean tools and surfaces to avoid cross-contact.

For label guidance, read the FDA explanation of gluten-free food labeling. Contains: Almond, egg and milk.

Serving and storage

Keep covered in a cool, dry place for 3–4 days; refrigerate if the kitchen is warm.

For another baking project, try our gluten-free pumpkin roll, or browse the DayTasty recipe collection.

Olivia Hayes

Gluten-Free Berry Yogurt Cake

This gluten-free berry yogurt cake combines three fresh berries with lemon zest and a lightly tangy batter.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 12 slices

Ingredients Method Notes

Ingredients

  

Cake

• 150 g granulated sugar
• Finely grated zest of 2 lemons
• 85 g unsalted butter melted and cooled until warm
• 40 g neutral oil
• 115 g full-fat plain or Greek yogurt room temperature
• 3 large eggs room temperature
• 15 g lemon juice
• 1 tsp vanilla extract
• 240 g plain gluten-free flour blend
• 75 g almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum; omit if already in the blend
• 1/2 tsp salt
• 430 g fresh mixed berries: 175 g chopped strawberries 135 g blueberries and 120 g raspberries

Finish

• 60 g additional fresh mixed berries for the top
• Powdered sugar for dusting

Method

 

1. Heat a conventional oven to 350°F / 180°C. Butter and line a 9-inch / 23 cm round springform pan.
2. Rub lemon zest into sugar. Whisk in melted butter, oil, yogurt, eggs, lemon juice and vanilla.
3. Combine flour, almond flour, baking powder, baking soda, xanthan and salt. Mix into the wet ingredients until smooth and thick. Fold in the 430 g fresh berries; keep blueberries and raspberries whole and cut strawberries into roughly 1/2-inch pieces.
4. Spread in the pan, level the top and add the remaining 60 g berries. Bake 55–60 minutes, until risen, golden and a tester comes out without raw batter. Cover loosely with foil if the top colors too quickly.
5. Cool 15 minutes in the pan, then release onto a rack. Dust lightly with powdered sugar before cutting. Use fresh berries for this formulation, not frozen ones.

Notes

Cool 15 minutes in the pan before moving to a rack
Keep covered in a cool, dry place for 3–4 days; refrigerate if the kitchen is warm.
Contains: Almond, egg and milk.
Weigh flour. Check labels and prevent gluten cross-contact.