This Gluten-Free Vegan Yogurt Loaf Cake is soft and moist, with a slightly tangy yet rich flavour. It's a loaf cake version of my Gluten-Free Vegan Yogurt Cake recipe which has been really popular, and it's easy to make, requires just one bowl and is refined sugar free too. It's great as a simple dessert, but can also be enjoyed for breakfast or brunch!
- I'd recommend using an unsweetened plain yogurt that doesn't contain any additional flavourings.
- For this recipe, you can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based yogurt!
- Transfer the batter into a one-pound loaf tin.
Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the cake from the tin so much easier!
- Bake in the oven for 45 minutes.
- Transfer to a wire rack to cool.
- Leave to cool before slicing.
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
- You can replace the ground almonds with ground walnuts.
- For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds and use a nut-free plant-based yogurt.
Flavour substitutions you can make
- You can add some lemon zest or orange zest.
- You can add some fresh or frozen blueberries, raspberries or cherries.
- You can add chopped dried fruit, such as dried figs.
- You can add chocolate chips.
- You can sprinkle over some flaked almonds or coconut flakes before baking.
How long does this keep for?
This cake keeps covered in the fridge for up to a few days.
More gluten-free vegan cakes
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Yogurt Loaf Cake
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 lemon juice **
- 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 baking powder (ensure gluten-free if necessary)
- 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
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Anonymous
Looks delicious!
Rhian Williams
Thank you so much!