This is a recipe for a gluten-free Yoghurt and Raspberry Loaf Cake, made with almond and coconut flours, fresh raspberries and Danone Nutriday Double Cream Plain Yoghurt.
Gluten-Free flours love moisture, and the double thick yoghurt ensures that the loaf cake stays very moist, and moreish, making it a fantastic treat for morning tea.
Making the Yoghurt & Raspberry Loaf Cake
- This loaf is incredibly moist and tender, with a mild tang from the plain yoghurt
- This recipe makes one large loaf cake, but you can also use a 24cm spring-form cake pan if preferred
- When you add the dry ingredients to the wet and mix, do not panic, although the mix may look too thick to be cake batter, it will work.
- Let the cake cool in the pan for an hour before topping with icing, or the icing will just go runny.
- I topped with raspberries, but you could use any berries that are available to you.
- You can replace the sugar for a sugar substitute if preferred
Enjoy baking this Yoghurt & Raspberry Loaf Cake.
Yoghurt and Raspberry Loaf Cake
Yoghurt & Raspberry Loaf Cake
- 100 g unsalted butter
- ½ cup caster sugar
- 3 medium eggs
- 1 cup Nutriday Danone Double Cream Plain Yoghurt
- 1 teaspoon vanilla essence
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup raspberries washed and well dried
For the raspberry glaze:
- ½ cup fresh raspberries
- 2 tbsp. of water
- 2 cups icing sugar
- 2-3 tbsp. Danone Double Cream Plain Yoghurt
- 3-4 TBSP water
- Raspberries for topping
- Preheat oven to 180°
- Grease a loaf pan and line the bottom with baking paper
- Cream together the butter, vanilla essence and sugar until light and fluffy - you can do this in a stand mixer or by hand, using a whisk
- Add the eggs (one at a time), mixing until incorporated
- Add yoghurt and mix until incorporated.
- Roughly chop the washed and thoroughly dried raspberries and add to wet ingredients.
- In a separate bowl, whisk together the ground almond, coconut flour, baking powder and baking soda
- Add the dry ingredients to the wet and mix thoroughly. It may not look like cake batter at this point, but don’t panic. (coconut flour absorbs liquid fast)
- Spoon the batter into your prepared pan and bake for 40 minutes – 1hr (depending on your oven), but you will know the cake is ready as it will be golden brown and starting to pull away from the sides
- Let the cake cool in the pan for at least an hour
To make the glaze:
- In a small saucepan, add fresh raspberries and 2 tbsp. of water. Cook the berries down over medium heat until they begin to form a juice.
- Stir occasionally and use the back of a wooden spoon to squish berries to release the juices.
- Once the berries are cooked down (10 – 12 min), remove from heat and drain through a sieve into a bowl
- In a stand mixer or a bowl, combine icing sugar and yoghurt, whisking together until glaze reaches desired consistency.
- Add cooled raspberry juice and whisk until fully incorporated. (I also used some raspberry powder for brightness in colour, but this is optional.)
- If the glaze is too thick, add some water, a 1 TBSP at a time. If too thin, add more icing sugar.
- Pour over the top of the cooled loaf cake. There will be some left over glaze, which you can use over muffins or pancakes.
- Garnish top of the cake with fresh berries before serving.
This Yoghurt and Raspberry Loaf Cake was sponsored by Danone Nutriday,