Round Yogurt Cake with Strawberries and Powdered Sugar – Gluten-free version
A moist, simple cake mixed in one bowl with no mixer, with yogurt that gives it a soft, slightly tangy texture. A dusting of powdered sugar and three strawberries are enough to make it look festive on the table. Gluten-free version: Gluten-free flour blend.
Preheat the oven to 175°C (345°F) and grease Round pan 24 cm.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Beat the eggs and sugar to a smooth batter.
Whisk
3
Add the oil, yogurt, lemon zest and vanilla extract and mix.
4
Sift the gluten-free flour blend and baking powder, combine with the salt, add to the wet mixture and Fold gently, just until no dry gluten-free flour blend remains.
⚙ FoldingSilicone spatula
💡Fold in the gluten-free flour blend only until there are no pockets of dry gluten-free flour blend: overmixing develops gluten, and the cake comes out dense.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Pour into the pan.
Baking pan
6
Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Cool 15 minutes in the pan and unmold, then sprinkle the powdered sugar on top.
8
Before serving, place the strawberries in the center of the cake.
254calories
4 gprotein
34 gcarbs
11 gfat
● protein 7%● carbs 54%● fat 39%
Per serving (81 g), of 12 servings
To assemble ·
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Canola oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Canola oil →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
