May 03, 2012

Skinny gluten-free raspberry cake

I needed a treat this week but wanted something super healthy and sugar-free so I whipped up this cake as my solution! It has a really moist texture because of the Greek yoghurt I used and the raspberries are a delicious fruity burst.

Skinny gluten-free raspberry cake


  • 1 cup of gluten-free self-raising flour
  • 1 teaspoon of baking powder
  • 1/4 cup of high fibre porridge oats
  • 1 punnet of raspberries
  • 4 tablespoons of vegetable oil
  • 4 tablespoons of Greek yoghurt (low-fat variety)
  • 1teaspoon of vanilla
  • 1/2 cup of water
  • 1/4 cup of Natvia natural sweetener
  1. Mix the dry ingredients together (flour, porridge oats, baking powder).
  2. Mix together oil, yoghurt, vanilla, water and sweetener in a jug.
  3. Add the raspberries to the dry ingredients and pour in the wet and mix to combine.
  4. Pour batter into a well-oiled small cake tin and bake for 45 minutes in a moderate oven.
  5. The cake will be cooked when browned on top and set in the middle (because of the yoghurt the cake will be very moist).
  6. Let sit in the cake tin for 10 minutes before very carefully turning out!

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