Gluten-free and butter-free Mini Yoghurt Loaf Cakes, soft and yummy, perfect for breakfast and snack.
If you have two pots of yoghurt in the fridge you should definitely try the recipe for Mini Yoghurt Loaf Cakes, they are delicious and also very simple and quick to make.
If you don’t have the mold for mini Loaf Cakes you can safely use a 30 cm long Loaf Cakes mold or muffin mold.
As yogurt, I used white low-fat yoghurt which you can replace with fruit ones.
Ingredients
- 3 eggs
- 180 g (¾ cup) sugar
- 1 teaspoon vanilla extract
- 250 g (1 cup) plain natural yoghurt
- 100 g (½ cup) sunflower oil
- 200 g (1 ½ cups) gluten-free cake flour (or Nutrifree flour)
- 100 g (¾ cup) potato starch
- 1 packet (about 2 teaspoons) baking powder
How to make Gluten-Free Mini Yoghurt Loaf Cakes:
- How to make Gluten-Free Mini Yoghurt Loaf Cakes
- In a bowl, whisk the eggs with the sugar and vanilla extract until light and frothy.
- Add the yogurt and oil, and mix until well combined.
- Gradually incorporate the sifted flour, potato starch, and baking powder. Mix with a whisk until the batter is smooth and free of lumps.
- Butter and flour a mini loaf cake mold, then fill each cavity about ¾ full.
- Use a sharp knife to make a slight incision in the center of each loaf. This will help create a nice dome shape as they bake.
- Bake in a preheated ventilated oven at 175°C (340°F) for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the mini loaf cakes cool in the mold before taking them out.
- Once cooled, store them in food-grade bags to maintain freshness.
Bon Appétit!
