Many (many!) years ago now, I was lucky enough to spend 6 months living in France. So much amazing food that was quite new to this (then) unadventurous Aussie girl’s taste buds! Sadly, not so good for my wasitline, but I have never forgotten those delights!
I recently came across this recipe for a yoghurt cake, which reminded me of my time there – this is my healthier, allergy friendly version.
The cake is light and moist – perfect for afternoon tea, so go on, have juste un petit gout!
See below the recipe for a gluten free-coeliac friendly version
- 100g coconut sugar
- finely grated zest and juice from one lemon
- 5 tbsp aquafaba (liquid drained from a can of chick peas)
- 175g soy yoghurt/coconut yoghurt
- 125g Nuttelex/vegan butter/tasteless coconut oil
- 1 tsp vanilla bean paste
- 275g spelt flour
- 1.5tsp GF baking powder
- 1tsp bicarb soda
- 2 small apples, cored and finely sliced
- 1 extra tsp of Nuttelex
- 1 extra tsp coconut sugar.
Preheat the oven to 180C.
Grease a tin and layer the apples on the bottom of the tin.
Melt the tsp of Nuttelex and brush over the top of the apples, then sprinkle with the 1 tsp of coconut sugar. Place in the oven for about 5 minutes while you make the next step of the cake.
Into your food processor, place all of the remaining ingredients and process until smooth. (Speed 4, 10 seconds then speed 5, 8 seconds).
Remove the tin from the oven and scoop the cake mix to the top of the apples. Smooth over and return to the oven for about 30 mins or until golden brown and a skewer comes out clean.
Allow to cool in the tin for 5 minutes before inverting onto a plate.
Serve warm or allow to cool, dust with GF icing sugar and add an extra dollop of yoghurt if you’d like.
Makes about 12 slices.
I haven’t frozen this one yet, but it lasts well in the fridge until the following day, and I suspect it’s freeze well.
To make a gluten free coeliac friendly version of this cake: replace the spelt flour with 1.5 cups plain GF flour mix and 1/4 cup of almond meal.