Yoghurt Cake (Almond Flavor) Gluten Free

JUMP TO RECIPE

This Yoghurt Cake is light, creamy, and subtly nutty with a slight tartness from the plain Greek yoghurt. The texture is smooth and custard-like. The mixed berries on top provide a burst of fruity flavor that balances the cake's mild richness and tang.

Sliced Yoghurt Cake Gluten Free Cupcake Savvy

Table of Contents

SUMMARISE AND SAVE THIS RECIPE

Why I Love Yoghurt Cake

Creamy, custard-like texture with a slight tartness from Greek yoghurt.
Perfect balance of nutty almond flavor and mild sweetness.
Easy to make with minimal ingredients.
Versatile for flavor variations by changing yoghurt or essence.
Refreshing when served chilled.
Fruity berry topping adds a fresh burst of flavor.

It's Gluten Free!

This cake is gluten-free because it uses cornstarch as a thickening agent instead of flour, which typically contains gluten. Cornstarch provides the necessary structure and texture to the cake without relying on gluten-containing ingredients, making it suitable for those with gluten intolerance or celiac disease. Additionally, none of the other ingredients-such as eggs, sugar, yoghurt, almond essence, or berries-contain gluten.

We have more gluten-free treats you might enjoy, like our gluten-free Brownies and our two-ingredient Chocolate Mousse.

Ingredients in my Yoghurt Cake

Eggs: Provide structure and moisture, helping the cake hold together while adding richness.
Sugar: Adds sweetness.
Plain Greek Yoghurt: Gives the cake its creamy texture and a slight tang, balancing the sweetness.
Cornstarch: Acts as a thickening agent, contributing to the cake's smooth consistency.
Almond Essence: Adds a nutty almond flavor, giving the cake a distinct taste.
Mixed Berries: Used as a topping for a burst of fruity freshness, complementing the tartness of the cake.
Powdered Sugar: Lightly dusted on top to add a touch of sweetness and enhance presentation.

How To Make My Yoghurt Cake

Prepare the Oven and Pan
Start by preheating your oven to 175°C (347°F) and line an 8-inch (20 cm) cake pan with parchment paper. This ensures even baking and makes removing the cake easier once it's done.

Mix Eggs and Sugar
Combine the eggs, sugar, and almond essence in a mixing bowl. Mix for about 2 minutes until the mixture becomes light and fluffy in color, which incorporates air into the batter for a lighter texture.

Add Yoghurt
Mix in the yoghurt for 30 seconds or until it's fully combined. The yoghurt adds a creamy texture and slight tartness to balance the cake's flavor.

Incorporate Cornstarch
Add the cornstarch and mix on low speed until fully incorporated with no lumps. This helps thicken the batter, ensuring a smooth and creamy cake texture.

Pour and Bake
Pour the prepared batter into the lined cake pan. Bake in the preheated oven for 55-60 minutes or until the edges are golden. The center of the cake should have a slight wobble, which means it's cooked but still moist-perfect for achieving a custard-like texture.

Cool and Chill
Let the cake cool on a wire rack until it reaches room temperature. Then, refrigerate it for at least 2 hours to chill completely. This chilling step helps set the cake's texture and enhances its flavors.

Serve
Before serving, top the cake with mixed berries and dust with powdered sugar. The berries add a pop of color and freshness, and the powdered sugar enhances sweetness and presentation.

Fay's Top Tip

A top tip for this recipe is to make sure the cake still has a slight wobble in the center when you take it out of the oven. This will give it a creamy texture once chilled, which is key to its delicious consistency.

Recipe Variations

Lemon Yoghurt Cake
Swap out the almond essence for 2 teaspoons of lemon zest and add 1 teaspoon of lemon juice for a bright, citrusy flavor.

Vanilla Berry Yoghurt Cake
Use vanilla essence instead of almond essence, and use vanilla-flavored yoghurt for a classic, comforting twist.

Coconut Almond Cake
Replace plain yoghurt with coconut-flavored yoghurt, and add 1 tablespoon of shredded coconut to the batter for a tropical variation.

Honey & Walnut Cake
Add 2 tablespoons of honey to the batter and sprinkle chopped walnuts over the top before baking for a nutty, caramel-like touch.

Berry Swirl Cake
Mix ½ cup (75g) of mashed berries into the batter before pouring it into the cake pan to create a berry swirl effect.

Common Questions

Can I use flavored yoghurt in this recipe?

Yes, you can use flavored yoghurt to change the taste of the cake. Vanilla, lemon, or coconut yoghurt are great options that add a twist to the original recipe.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance and refrigerated. In fact, chilling enhances its flavor and texture.

What other toppings can I use instead of berries?

You can use sliced peaches, mangoes, or even a dollop of whipped cream. Nuts like almonds or pistachios also work well as a topping for extra crunch.

How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 2-3 days. It tastes best when served chilled.

Have you tried this recipe? Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!

Yoghurt Cake (Almond Flavor)

Prep Time: 55

Chill Time: 1

Total Time: 1 55

Print Pin

This yoghurt almond cake is light, creamy, and subtly nutty with a slight tartness from the plain Greek yoghurt. The mixed berries on top provide a burst of fruity flavor that balances the cake's mild richness.

Servings: 12

INGREDIENTS

▢ 4 (4) eggs large
▢ 1 cup (1 cup) sugar
▢ 2 tspn (2 tspn) almond essence
▢ 625 g (22 oz) Greek yoghurt plain or fruit flavored
▢ 3 tablespoon (3 tablespoon) cornstarch
▢ 1 cup (1 cup) mixed berries
▢ ½ tablespoon (½ tablespoon) powdered sugar

EQUIPMENT

8 Inch Springform Pan

Cooling Rack

Parchment Paper

INSTRUCTIONS

Prepare the Oven and Pan. Preheat your oven to 175°C (347°F). Line an 8-inch (20 cm) cake pan with parchment paper.
Mix Eggs and Sugar. In a mixing bowl, add the eggs, sugar, and almond essence. Mix for about 2 minutes until the mixture becomes fluffy and light in color.
Add Yoghurt. Add the yoghurt and mix for 30 seconds or until fully combined.
Incorporate Cornstarch. Add the cornstarch and mix on low speed until fully incorporated and smooth, ensuring no lumps remain.
Pour and Bake. Pour the batter into the prepared cake pan. Bake in the preheated oven for 55-60 minutes or until the edges are golden. The center of the cake should still have a slight wobble when it's cooked-this is normal.
Cool and Chill. Allow the cake to cool on a wire rack until it reaches room temperature. Then, refrigerate for at least 2 hours to chill completely.
Serve. Top with mixed berries and dust with powdered sugar before serving.

NOTES

Flavor Variations
Replace almond essence with lemon, vanilla, or even coconut essence to create a different flavor profile.
Berries Substitute
If you prefer, use other fruit like sliced peaches or strawberries for the topping.
Yoghurt Selection
Use flavored Greek yoghurt like berry, honey, or lemon for a more pronounced flavor twist.
Bake Time
Check the cake at the 50-minute mark by inserting a skewer or toothpick to prevent over-baking.
Cooling Time
Chill the cake well after baking, as this helps set the texture and enhances the flavor.