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Gluten-Free Berry Yogurt Cake
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
Cook Time 1 hour
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.