This is a stunning yoghurt cake that can be made vegan & keto all while being refined sugar free & gluten-free too... and did I mention it’s healthy & divinely tasty.
If you’re keto you could swap dates for your preferred sweetener and if you’re vegan swap out yogurt for a vegan alternative. I’ve used coconut whipping cream in the past, it works well. The egg will need to be swapped out for aquafaba & folded in which gives a lovely fluffiness to the texture.
After I posted a reels on my Instagram about this cake, I received the most requests I’ve ever had for a recipe - so here it is...
Ingredients
- 1/2 cup thick Greek yogurt/ coconut whipping cream
- 1 egg white /aquafaba
- 100g blackberries & raspberries
- 2 tbsp plant milk
- 1 tsp vanilla paste
- 1/2 cup fine almond flour
- 1/2 tsp baking powder
- 10 dates, blitzed in to a paste / sweetener of choice to taste
Method
Preheat the over to 180c. In a mixing bowl combine the milk, yogurt, vanilla, dates and egg. Mix together (or fold together if using AF)
Then add in the dry ingredients (inc sweetener if you’re using it). Make sure it’s well combined then add the berries, folding them in to the mixture. Pour in to a baking tray and pop in the over for 40 mins. Pierce with a knife and see if it comes out clean to make sure it’s cooked.
Hope you enjoy xx
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