Gluten Free Cranberry Orange Yogurt Cake
An easy gluten free cranberry orange yogurt cake recipe.
Ingredients
- ¾ cup gluten free flour blend
- ¾ cup 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 vanilla
- 8 ounces full fat yogurt
Instructions
- Preheat the oven to 350 degrees.
- 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 a bowl. 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
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
Serving: 1gCalories: 205kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 48mgSodium: 36mgFiber: 1gSugar: 14g
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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.