Yogurt cake (gluten free and lactose free)

Publiée le 12/04/2018




  • 1 jar of vegetable yoghurt
  • 1 1/2 of half-full rice flour
  • 1 1/2 of tigernut flour
  • 1 jar of  Vigean olive oil from Italy 
  • 1 tbsp gluten-free yeast
  • 3 whole eggs
  • 1 jar of sugar type rapadura
  • 1 pinch of cinnamon

According to a recipe from BlogBioZen

Preparation and cooking time:
  • Preparation: 10-15 minutes
  • Cooking: 30-35 minutes
  • Rest time: /

Process of the recipe:
  1. Start by emptying your jar of yoghurt into a deep dish, then wash it. It will serve as a measure for the other ingredients
  2. Add alternately an egg, then a pot of flour and until all these ingredients are used up (this avoids any lumps)
  3. Then pour your pot of Vigean olive oil from Italy, your yeast and the measure of sugar.
  4. Finish your mix by adding a pinch of cinnamon.
  5. Pour to finish your preparation in a rectangular mould.
  6. Oven at 180 ° for 20 minutes then if the cake browns quickly reduce to 160 ° for ten minutes.

Good tasting !
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