Gluten-Free Vegan Yogurt Loaf Cake

This Gluten-Free Vegan Yogurt Loaf Cake is soft and moist, with a slightly tangy yet rich flavour. It's easy to make, requires just one bowl and is refined sugar free too.

Course Breakfast, Dessert

Cuisine Italian

Keyword gluten-free vegan yogurt cake, gluten-free yogurt cake, vegan yogurt cake, yogurt loaf cake

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 237kcal

Author Rhian Williams

Ingredients

60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
230 ml (1 cup) unsweetened plain plant-based yogurt * (I used coconut yogurt, but you can use any plant-based yogurt)
2 tablespoons (2 tablespoons) lemon juice **
8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
150 g (1 ¼ cup) ground almonds (almond meal) ***
150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the yogurt to the same bowl along with the lemon juice, maple syrup and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash of plant-based milk if it's looking too dry.
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
Bake in the oven for around 45 minutes, until risen and golden brown, and an inserted skewer comes out clean.
Leave to cool on a wire rack before slicing.
Keeps well covered in the fridge for up to a few days.

Notes

*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.

**The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the cake fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

***You can alternatively use almond flour.

Nutrition