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Gluten free apple yoghurt cake recipe

Gluten free apple yoghurt cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Yoghurt cake

Soft and tasty yoghurt and apple cake, with rice flour instead of regular flour so perfect for a gluten free diet. It's amazingly tasty in its simplicity.

9 people made this

IngredientsMakes: 1 (23cm) cake

  • 3 apples, peeled and cored
  • 1 lemon, juiced
  • 3 eggs
  • 150g caster sugar
  • 125ml plain yoghurt
  • 60g butter, melted
  • 200g rice flour (or 140g rice flour and 60g potato starch)
  • 16g gluten free baking powder
  • icing sugar for dusting

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat the oven to 200 C / Gas 6. Grease and sprinkle a 23cm cake tin with rice flour.
  2. Chop 2 apples in 1cm pieces and slice the third apple thinly. Place in a small bowl and toss with lemon juice. Set aside.
  3. In a large bowl with an electric beater, whip the eggs with the sugar till pale. Add the yoghurt and the melted butter.
  4. Mix flour and baking powder and sift in the mixture, stirring with a spatula. Stir in the 2 chopped apples with the lemon juice. Set aside the sliced apple. Transfer to the prepared tin. Decorate with reserved apple slices.
  5. Bake in the preheated oven for 5 minutes; turn down the heat to 180 C / Gas 4 and bake 45 minutes longer or until a skewer comes out clean.
  6. Remove from the oven and cool in the tin. Then transfer to a serving tray, and sprinkle with icing sugar. Serve.


You can add 50ml vin santo, rum or soaked raisins for additional taste.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (1)

I want to make this but have many questions: Is regular supermarket GF plain flour (a combo of rice/potato starch/etc) OK? What size eggs? How many teaspoons is 16g GF baking powder?-30 Jun 2016

Buckwheat Apple Cake (Gluten Free)

This week marks the first week of the semester that I really need to hunker down and start studying like crazy.. 3 exams next week! Of course, I welcomed the week in with a killer migraine, so I missed classes today. Tesla, the perfect kitty nurse, never left my side all day long. It was a good day, notwithstanding the headache. If only I had more of this cake left – it would’ve been perfect for today.

This cake is perfect for fall, which has officially begun, now! Tart apples and lots of cinnamon make this cake really shine. Buckwheat flour is featured here again, a way to keep things gluten free and healthy without having to worry much about how the flour will act! It’s a dense cake, as I think all apple cakes should be.

This is a cake that I recommend having for breakfast – not too sweet, and stands up exceedingly well with a steaming hot cup of coffee or tea. Having friends over for brunch sometime? Serve this up!

Over the weekend, I spent most of my time watching Call the Midwife on Netflix, and I am now reading the memoirs that the show is based on. If you like babies and wonderful stories, or anything health related, I definitely recommend it! I like to think that Sister Monica Joan would have loved this cake, the dear. Best to hide it away in a tin in the fridge so she can’t find it and gobble it all up, blaming it on a newly positioned nurse!

What is your favorite fall dessert ingredient: apple or pumpkin?

Gluten-free and Vegan Apple Streusel Cake

Today I am sharing my recipe for a gluten-free and vegan apple streusel cake. Apple cake is just nice. There is something about warm apples in any form really, apple compote, baked apples, apple cake or just apple and peanut butter (which is my favourite).

Lucky me has a little apple tree in her garden, which produced an abundance of apples this year. As a result I have had apples in all kind of forms almost every day since the beginning of September. And they are lovely, they are just so much better than store bought ones could ever be. One result of this apple abundance that has been happening in my garden is this streusel cake. I love streusel. I could put them on anything.

Streusel cake is a classic in has been the first cake I ever made. Back in the day when I was about 16 years old I used to make cherry streusel for special occasions. Everybody loved it and I had to make over and over and over again. So streusel cake is just always gonna have a special place in my heart.

Enough reminiscing in the past for now though, lets share this gluten-free and vegan apple streusel cake. It's fruity and yummy and fluffy and crispy, it's simply delicious. Enjoy!

Beautiful vegan apple rose tarts/gluten-free

These vegan apple rose tarts are a showstopping dessert. Moreover, they are healthy enough to eat for breakfast. And you only need 6 simple ingredients to make them. In addition, these apple rose tarts are completely plant-based, gluten-free and refined sugar-free.

I absolutely love combination of juicy sweet apples and crispy pastry with a hint of cinnamon. These vegan apple rose tarts aren’t only beautiful but sure is delicious. And I consider them healthy enough to eat for breakfast. By now you probably now that dessert for breakfast is how we roll in this house. It just puts you in the best frame of mind when you start your day in a such good way.

These apples rose tarts look complicated but I promise they are incredibly simple to make! What you need to do

  • thinly slice the apples
  • gently steam them or microwave the apple slices for 30 seconds
  • take a small piece of dough
  • roll it into a rectangular shape
  • arrange the apple slices so they overlap slightly
  • carefully roll the dough holding the apple slices
  • voila, you have your vegan apple rose tart

Points that are worth mentioning

  • the longer your rectangle will be, the bigger apple rose you will get
  • don’t overstep the apples otherwise, they will be mushy
  • a mandoline slicer is the best in getting consistently thin petals
  • if you want your apple rose tarts to be pink, you can add your apple slices with a small piece of beetroot to the pan with boiling water and cook for 30-40 seconds
  • you can use your favourite pastry recipe or use readymade puff pastry(make sure that it is vegan)

I used jazz apples for this recipe as I think they are the perfect fit. Besides, that Jazz apples are simply delicious. I chose them because of their excellent strong sweet-sharp flavour. Of course, you can use any apples that you like, or you can even use pears for this recipe. Moreover, if you are feeling creative, you can make rose tarts using ripe kiwi. As a result, you will get a unique green rose tart, and additionally, you don’t even have to steam kiwi slices! Kiwis are naturally much softer than apples therefore, they are much easier to roll!

Gluten free apple yoghurt cake recipe - Recipes

Whether it’s our fresh Hazeldean apples or a bucket of pears you gleaned from the verge nearby, it’s certainly a good time for baking a cake like this. May it calm the nerves and be a meditative task for the hands and heart.


1/2 C yoghurt
3 eggs
1 C sugar
1 tsp vanilla essence
1 1/2 C unbleached plain flour
2 tsp baking powder
1/2 C vegetable oil (olive oil is fine)
2-3 apples, tart variety like granny smith if possible
2 tbs apricot jam for glazing (optional)


Based on a classic yoghurt cake shared here, with additions of apple and vanilla. Add any fruit to this cake recipe – pears and cinnamon, or frozen blueberries perhaps. Lemon zest in the batter and a lemon syrup on top (as in the original recipe above) would be a fine use of winter lemons but in this case I’ve used a couple of apples from the weekly box. Another really easy and reliable recipe and doesn’t even involve creaming eggs and sugar with any kitchen appliances beyond a whisk or a fork. Wonderful!

Apple and Vanilla Yoghurt Cake

Preheat the oven to 180ºC.

Combine the yoghurt, sugar, eggs and vanilla in a generous bowl and mix well (with said fork or whisk) until combined. Add the flour and baking powder, and lightly mix until just incorporated. Gradually stir in the oil and let it come together with minimal fuss. Don’t be concerned that it looks really oily at first, you will end up with a fairly wet batter but all is well.

Pour the batter mixture into a greased and lined 9-inch cake tin. If you’d like to add chopped fruit to the inside of the cake, pour in half of the mixture and top with one (or two) chopped apples before adding the remaining batter. Quarter, core and slice the remaining apple, laying them around the top of the cake as you please. Pop it into the oven for 30-40 minutes. It’s done when the sides are coming away and a toothpick in the centre comes out clean. You want this one to err on the moist side, so don’t be tempted to go another 5 if it’s looking good. Cool in the tin for about 20 mins, then turn it out onto a rack.

If you’ve some apricot jam handy, consider a sticky glaze on top to make it look extra special and shiny. While the cake is still warm, heat the apricot jam in a small pan (or microwave). Brush over the cake with a pastry brush.

Hints and Tips

Pear and Cinnamon variation:
Add 1 tsp ground cinnamon to the batter.
Add 2 chopped pears into the batter, and neatly slice a third to arrange on top.

My gluten free sticky toffee apple upside down cake

Nothing says autumn like toffee apples and hot desserts, so I decided to celebrate my favourite season with a new recipe - my gluten free sticky toffee apple upside down cake. With a sweet and sticky toffee sauce, seasonal apple slices and a delicious sponge, this is the kind of dessert you want to smother in custard and eat while wearing a big, wooly jumper. In front of the fire. With a hot chocolate. you get my drift!?

I won't lie, I ate a lot of this cake while I was developing the recipe. I had a few, er, disasters during my practice runs but, several gluten free sticky toffee apple upside down cakes later, I've cracked it!

It's pretty simple to put together too - just make the toffee sauce, slice up the apple and whip up the cake batter before assembling the lot. The hardest bit is waiting for it all to cool down so you can get stuck in!

I've made this cake using ground almonds to give it a bit of a thicker, stodgier texture. I love using ground almonds in my gluten free baking, such as in my gluten free lemon and pistachio drizzle cake.

I find they just give an amazing flour and feel to the bake! I've also added xantham gum because I use this in all of my bakes now. You could make it without it, but whenever I bake with it, people always comment saying 'I'd never know this was gluten free!'

Step 2/6

Use hands to press two-thirds of the dough evenly into springform pan along the base and border. Lightly flour work surface and remaining dough. Roll out, using a rolling pin. Use a cookie cutter to cut out decorative shapes, or roll out dough into a round the size of the pan, if you prefer.

Gluten free italian apple cake (torta di mele) …

courtesy of separate toasters, i give you the gluten free italian apple cake.

i initially saw the recipe for this cake on another website and then went off on a tangent to other websites, as you do when surfing, and read that too much almond flour is not good for you. so i looked for an alternative and found it.

(photo courtesy of ‘mama me gluten free’ blog)

3 eggs
100g unrefined brown sugar (i used caster sugar)
100g ground almonds (i used almond flour)
80g gluten free flour
120ml milk
40ml butter melted (i used dairy free butter)
2 teaspoons gluten free baking powder
1/2 teaspoon vanilla extract
3 apples peeled and cut into wedges (i used granny smith apples)

note : sarah’s original recipe uses 1 and 1/2 cups or 180g unbleached all-purpose flour.

1) preheat the oven to 180c.
2) grease or line with baking paper an 8 inch spring form cake pan. (i used a 9 inch pan).
3) in a bowl combine the eggs and sugar. beat well until pale yellow in colour.

4) slowly add the flour, milk and butter and continue to combine until well blended.

5) add the baking powder and vanilla and continue to beat everything together until really well combined.
6) pour the batter in to the prepared cake tin.
7) arrange the apple slices in a circle starting in the middle and working outwards.

8) bake in the oven for 50 minutes or until a toothpick inserted in to the centre of the cake comes out clean. the cake should be golden brown.

9) allow the cake to cool for ten minutes before removing it from the pan.

10) dust with powdered sugar if you like and serve with ice cream or yoghurt. store the cake in the fridge to keep it moist.

this was one of the quickest cakes that i’ve made.

i took the cake to my brother’s the next night. it was his name/feast day – the feast day of st anthony of padua.

the best judge, of all the family members, for the cake taste test was … my nephew jake :)

jake did not leave a single crumb on his plate. i think it’s fair to say that he liked the cake )

“the doctor’s wife ate two apples a day, just to be safe. but her husband kept coming home.”

Spring Recipe: Sugar Free, Gluten Free Cooking Apple and Coconut Cake

2 mugs – Gluten Free Self Raising Flour Doves Farm or supermarket own brand

1 mug – coconut flour such as Holland & Barrett

½ mug – mixed cranberries and raisins or any dried fruit supermarket own brand

1 mug – ground almonds / can mix with flaked almonds

1 teaspoon – ginger fresh & / or dried

½ teaspoon – bicarbonate of soda

1 handful – nuts almonds or sweet nuts, optional to decorate cake top

2 apples – big green apples chopped up, we like green cookers best

6 large eggs – or equivalent of whatever size you have

½ mug – strong tea, just use your favourite tea

¼ – ½ mug – coconut milk, add milk to help achieve a thick batter consistency

¼ mug – butter can use coconut oil if keeping dairy free or vegetarian

¼ mug – olive oil can use coconut oil if keeping dairy free

1 tablespoon – coconut oil, optional

1 Banana – optional for sweeter cake

¼ mug – prune or pineapple juice, optional for sweeter cake

Cooking Apple and Coconut Cake with Pudding (portrait)

Set the oven temperature initially to 200 degrees celsius or a hot gas oven.

Prepare 25 centimeter round cake tin with a cake liner (Asda and Poundland sell these) or greaseproof baking paper.

Select a large mixing bowl and add all the dry ingredients except baking powder and bicarbonate of soda.

Melt butter in a microwave or heat in a saucepan slowly and mix into dry ingredients using a wooden spoon.

Add olive oil, coconut oil, chopped apple and a banana if you like a sweeter cake and mix.

Add eggs one by one and mix well.

Add baking powder and bicarbonate of soda

Blend with a hand blender for a minute if you have one.

Look at the texture of the cake mix. If the mix resembles a thick pancake batter you are ready for baking.

If your cake mix is still a very stiff texture that requires effort to stir with a spoon add more liquid ingredients such as strong tea, prune or pineapple juice and coconut milk until you have a thick pancake batter consistency.

Pour the batter mix into a round cake tin and sprinkle a handful of extra nuts on the top if you like to simply decorate the top and remind people this cake contains nuts.

Bake in the middle of the oven for 30 minutes at 190 degrees celsius.

Check cake to see if cooked using a sharp knife in the centre – if it comes out cleanly it is cooked. See after 30 minutes and if the top of the cake is going quite brown cover the top loosely with foil.

Cook for another 10-20 minutes depending on your oven until the cake bounces back nicely when prodded with a finger and a knife comes out cleanly. If in doubt undercook the cake slightly as will carry on cooking a little after it comes out of the oven.

Cool cake in tin on a cake rack and cover top with a clean tea towel. Once cool turn out of tin and cake liner and slide onto a plate.

Store in a cake tin or airtight box.

If the cake does look too undercooked when it is cut just pop some slices in the oven or microwave to reheat.

As the gluten free flour contains rice flour keep this cake in the fridge or chiller after a few hours.

Serve warm after reheating in the oven or microwave with yoghurt and more fruit and nuts and your favourite hot drink. For a treat try a ginger jam topping.

This cake will keep fresh in the fridge for up to a week and can be enjoyed at any time of the day!

Apple Crumble Cake

We’re right on the cusp of shifting from winter to new season summer produce. Every year, I find it’s about now that the once crisp, bursting with flavour apples I’ve been buying are just not doing it for me. Some just don’t have the flavour, others are floury and a bit gross. But I never throw them, I just re-invent them like I’ve done here with this Apple Crumble Cake.

Truth is, once cooked and combined with other flavours they are quite delicious. If they are particularly floury, I’ll often mix them with a stronger flavoured fruit like rhubarb or berries of some kind and they are transformed. So like all my recipes, this is a great base for experimenting with fruits and flavours.

For more apple recipes, take a look at this Apple Pie recipe or pears, check out this Pear, Yoghurt, Ginger Cake.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Watch the video: ÆBLE CRUMBLE - American Classic. Annemette Voss (May 2022).