I am excited to share this gluten-free cranberry yogurt cake recipe with you! This cake is creamy and full of fresh fruit flavors! It is a beautiful cake for a holiday party.
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Get ready for the fall and holiday season with these delicious gluten free cranberry cookies or these gluten free cranberry shortbread bars!
What is Yogurt Cake?
A yogurt cake is a delicious, creamy cake made with yogurt. Have you ever made a yogurt cake? It puffs up while baking, then falls back down—almost like a soufflé. Yogurt makes the cake nice and creamy!
What I love about this cake is that it tastes like it came from a bakery, but it is so easy to make! Keep reading; I made a recipe video to show you how easy this cake is to make!
You are going to love this easy yogurt cake recipe. You can easily adapt it to use your favorite fruits. I chose cranberry and orange to make this a fun holiday cake. It is perfect for entertaining!
Do you know what else is special about this orange yogurt cake? It is a showstopper dessert that is perfect for holiday entertaining. (But don’t let this cake fool you! You can use all sorts of fresh fruits in this gluten free yogurt cake recipe to enjoy it all year long!!)
Fun fruit swaps:
- Blueberries
- Raspberries
- Mango
- Oranges
Are you ready to make this easy yogurt cake?
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredients:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested the two flour blends listed above. If you try a blend I haven’t tested, you may need to tweak the moisture level of the cake batter. If your blend doesn’t contain a binder, add 1 teaspoon.
- Eggs – Use size large eggs.
- Avocado oil or other light oil – You can also use unsalted butter.
- Full-fat coconut milk – You can also use another non-dairy milk or regular milk.
- Fresh cranberries – If it isn’t the fall season, you can swap another fruit. I listed my favorites above.
- Full-fat yogurt – Use regular, unflavored yogurt.
Step-By-Step Photos and Directions:
Add the dry ingredients to a large mixing bowl and whisk to blend.
Separate the eggs. Place yolks in one bowl, and add the egg whites to a large bowl. Use an electric mixer to whip the egg whites until they form stiff peaks. This should take 4-5 minutes.
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In a small bowl, pour the oil into the egg yolks. Mix well.
Add the flour mixture to the bowl and whisk to blend. Mix in the egg yolks, flour mixture, yogurt, milk, vanilla, and zest to a bowl and mix.
Gently fold the fresh cranberries and yogurt mixture into the egg-white mixture.
Pour the gluten free cranberry yogurt cake batter into a springform pan sprayed with gluten free baking spray, and bake.
I always use a springform pan when making a yogurt cake because the cake rises while baking. It is similar to a soufflé in that it rises and falls. The batter can overflow and get on the bottom of your oven using a shallow cake can. I also love the simplicity of getting the cake out. In a springform pan, you pop the sides.
Substitutions and variations:
- Substitute different fruits. I made a similar cake with figs.
- Add a fun coconut graham crust like in this apple tart recipe.
- Make your cake with more protein by using Greek Yogurt.
Can you make this cake dairy-free?
You can easily make this yogurt cake dairy-free by using a dairy-free yogurt.
How do you know when the cake is finished baking?
To determine if your yogurt cake is finished baking, insert a toothpick into the center of the cake. If the toothpick comes back clean, it is ready. If there is batter or crumbs on the toothpick, it must bake longer.
More Gluten Free Dessert Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cranberry Orange Yogurt Cake
Ingredients
- ¾ cup gluten free flour blend
- ¾ cup cane sugar
- 3 large eggs
- 2 tablespoons avocado oil or other light oil
- 13 ounce can full fat coconut milk
- 2 tablespoons lemon juice
- 1 ¼ cups fresh cranberries
- 2 tablespoons orange zest
- 1 teaspoon pure vanilla extract
- 8 ounces full fat yogurt
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Instructions
- Preheat the oven to 350 degrees F.
- Separate eggs. Add the egg whites to a large bowl. Whip until they form still peaks.
- Combine the egg yolks and oil in a small bowl. Mix well. Add the lemon juice.
- In a large bowl, add the gluten free flour blend and sugar. Whisk to blend.
- Add yogurt, egg yolk mixture, vanilla, zest, cranberries, and coconut milk to the bowl with the flour mixture. Mix well.
- Pour the yogurt mixture into the stiff egg whites and gently fold together.
- Pour into a greased springform pan. Spread out the batter so the top is flat.
- Put the springform pan onto another pan in case of leaks or drips.
- Bake for 30 minutes until the top is golden brown.
Video
Notes
- Any gluten free flour blend should work in this recipe. If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- Fresh cranberries are better for this recipe. If you use frozen cranberries, thaw and drain the cranberries before adding them to the batter.
- Store in the refrigerator with plastic wrap covering the cake. Once the cake is sliced, you can store slices in an airtight container. This cake will stay fresh for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older 11/2017 post with more recipe details.
I don’t know if it’s just me or what, but there seems to be a disconnect between the step by step photos & directions, and the recipe directions. Neither are clear or including all the ingredients.
Would you look this over and make it clear when to mix what and when to add to what please?
Hi Kim, I went in and clarified the recipe. I hope it helps.