Go Back

Yoghurt & Raspberry Loaf Cake

This is a recipe for a gluten-free Yoghurt and Raspberry Loaf Cake, made with almond and coconut flours, fresh raspberries and Danone 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.

Ingredients

  • 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

Instructions

  • 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.