Gluten-free yogurt cake –
A soft and light cake, perfect with milk or cappuccino 🙂
Gluten-free yogurt cake
Preparation time 50 minutes
250 grams of white yogurt
280 grams of vanilla sugar (*)
350 grams of gluten-free flour (I used the BiAglut flour)
60 grams of melted butter
16 grams of baking powder
(*) store the white sugar in a jar containing a vanilla bean
Beat the whole eggs with sugar, add yogurt and cold melted butter and beat again.
Slowly add the gluten-free flour, sifted with baking powder and mix well.
Bake at 180°C for 35-40 minutes.
When cool, sprinkle with icing sugar.