Blueberry Yoghurt Cake – sugar free

Blueberry Yoghurt Cake – sugar free

This is my gluten-free version of the classic French yoghurt cake that I discovered in Pamela Druckerman’s brilliant little book ‘French Children Don’t Throw Food’. It’s one of Fergal and my go-to cakes for our Sunday Baking Sessions. The yoghurt makes it super moist but also surprisingly light.

serves: 6-8
takes: 50 minutes
250g (9oz) almond meal
1/8 teaspoon pure stevia powder*
1.5 teaspoons baking powder
250g (9oz) natural yoghurt
2 eggs
75g (3oz) neutral flavoured oil
2 teaspoons vanilla extract
2 handfuls blueberries (frozen are fine)

1. Preheat your oven to 180C (350F) and grease and line a 20cm (8in) cake tin with baking paper.

2. Mix almond meal, stevia and baking powder in a medium bowl. Add the yoghurt, eggs, oil and vanilla. Mix to combine but don’t stress if you end up with a few lumps.

3. Pour the mixture into the prepared tin. Scatter over the blueberries and bake for 40 minutes or until the cake is golden brown and feels springy. And a skewer inserted in the middle comes out without any gooey cake attached.

4. Cool in the tin before serving.

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/8 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure stevia with 2-3 tablespoons granular stevia.

no stevia – use you favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 50g (2oz) sugar instead of the stevia. If you like things on the sweeter side double the sugar.

nut-free / budget – replace almond meal with plain (all purpose) flour. Reduce baking time to 25-30 minutes.

choc-hazelnut – replace half the almond meal with hazelnut meal and replace blueberries with chopped chunks of chocolate.

different fruit – feel free to use your imagination! Raspberries, pitted cherries, blackberries, strawberries, roast peaches, rhubarb or roast pears are all lovely.

diary-free – use coconut yoghurt or coconut cream instead of the yoghurt.

muffins – divide mixture between 8 lined holes in a 1/2 cup muffin tray. Bake for 20-25 minutes.

no yoghurt – use sour cream or whipping cream.

Shelf Life / Storage

Best on the day of baking. Can be kept for a week or so in an airtight container in the fridge. Keeps for months in the freezer.

Waste Avoidance Strategy

almond meal / stevia / baking powder / coconut oil or other neutral flavoured oil / vanilla extract – keep them in the pantry.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

eggs – will keep in the fridge for weeks or use for another meal.

blueberries – keep them in the freezer.