Gluten free, check. Easy to make, check. Light yet flavorful, check. This gluten free blackberry yogurt cake is everything you could have wished for. The texture of the yogurt mousse is creamy, while the spongecake is airy despite being gluten free.
To make the gluten free spongecake I used oat flour. While I do not have any issues with gluten, I like to use oat flour whenever I can for its nutritional value. Oat flour contains significantly more protein, iron and other minerals, as well as fiber when compared with wheat flour.
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
For baking the cake I used a cake pan of 23 cm (9 inch) diameter. I do not recommend using a larger pan as the cake will come out too thin and could potentially break. However, if you use a smaller pan, the cake will come out thicker and will require a longer baking time. Make sure to keep an eye on it and poke it with a toothpick in the center to make sure it is fully baked.
If you are a fan of fruity flavors and wish to make this recipe even more aromatic, you could also add the zest of a lemon to the spongecake batter. Lemons and blackberries complement each other nicely, I just didn’t have a lemon on hand when I made the recipe.
And lastly, I would like to point out one thing. I have received complaints from someone on a previous recipe I used blackberries, because she couldn’t taste the blackberries in the baked product. The flavor of the blackberries in the finished product will only be as strong as the flavor of the fresh (or frozen) blackberries. It is common for out of season fruit to lack flavor. Rest assured no recipe can turn tasty blackberries in tasteless ones.
See more cake recipes here.
Here’s the recipe for the gluten free blackberry yogurt cake:
Gluten Free Blackberry Yogurt Cake
Ingredients
For the cake:
- 1 cup (100 g/ 3 ½ oz.) oat flour
- ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
- 4 large eggs, room temperature
- 3 tbsp. canola oil
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 2 tbsp. canola oil for greasing the baking pan
For the yogurt mousse:
- 2 cups (500 g/ 17 ½ oz.) plain yogurt (5% fat content)
- 1 cup (240 ml/ 8 ½ fl. oz.) whipping cream (35% fat content)
- 1 cup (120 g/ 4 ¼ oz.) icing sugar
- 1 cup fresh blackberries, chopped
- ¼ cup (60 ml/ 2 fl. oz.) whole milk
- ¼ cup (60 ml/ 2 fl. oz.) water, cold
- 2 tbsp. vanilla sugar
- 2 pouches (14 g) powdered gelatin
Optional:
- whipped cream and blackberries for serving
Instructions
For the cake:
- Preheat oven to 180°C (350°F).
- Separate the eggs, placing the yolks in a medium bowl, and the whites in a large bowl. Beat the whites to a soft peak, then add 2 tbsp. granulated sugar and beat to a stiff peak.
- Beat the yolks with the remaining sugar, until they are light and fluffy, and double in volume. Add the vanilla extract and salt, and whisk until combined. With a spatula, gently fold the yolk mixture into the beaten whites. Add the flour in two steps, gently folding it into the mixture after each addition. Drizzle the oil and mix gently.
- Grease a cake pan, and line the bottom with parchment paper. Pour the batter into the pan and level it. Place in the preheated oven and bake for 20-25 minutes. Once baked, remove from the oven and allow it to cool in the pan for 10 minutes at room temperature.
- Lightly dust a work surface with icing sugar. Flip the sponge cake onto the work surface. Gently remove the parchment paper and allow it to cool to room temperature.
For the yogurt mousse:
- In a small bowl place ¼ cup cold water and gelatin. Allow gelatin to hydrate for 5 minutes. Place the milk into a small pot over low heat and bring to a simmer. Once it begins to simmer, take it off the heat. Pour the hydrated gelatin over the warm milk and mix well. Allow to cool down to room temperature.
- In a large bowl, place the cream and beat it to a soft peak. Add the vanilla sugar and beat to a stiff peak. In a medium bowl, whisk together the yogurt, icing sugar, and chopped blackberries. With a spatula, gently incorporate the yogurt mix into the whipped cream. Gently pour the gelatin and gently mix.
- Place plastic wrap over the bottom and sides of the cake pan. Pour the yogurt mousse into the cake pan. Place the baked cake (bottom up) over the mousse. Refrigerate 2-3 hours, or until the mousse has set. Invert onto a plate and gently remove the plastic wrap. Decorate the cake with whipped cream and fresh blackberries (optional).
