Berry Yogurt Cake
GF
LC
SF
YF
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Yogurt of choice | 350 gr | 1 1/2 cup | ||
| Almond Flour | 20 gr | 2 tablespoons | ||
| Eggs | 4 | 4 | ||
| Berries of choice | 250 gr | 1 cup | ||
| Vanilla extract | 5 ml | 1 teaspoon | ||
| Maple Syrup (or honey), optional | 30 ml | 2 tablespoons |
Optional Ingredients :
| 1 cup Apples, sliced | |
| 1 tsp Cinnamon |
Steps:
Step 1
Preheat the oven to 375 °F/ 190°C and grease an 8 x 8-inch baking dish.
Step 2
Whisk together yogurt (11/2 cup), eggs (4), almond flour (2 tablespoon) and vanilla (1 teaspoon) until creamy.
Step 3
Fold in berries (1 cup), then pour batter into the baking dish.
Step 4
Bake in the oven for 45-50 minutes or until fully cooked ( the center shouldn’t be giggly ).
Step 5
Allow the Berry Yogurt Cake to cool for a few minutes then slice and enjoy with desired toppings (maple syrup, nut butter or chia jam).
Comments:
Berry Yogurt Cake
You can try cooking this in individual portions (silicone muffin cups). Store the leftovers for this in the fridge for up to 5 days. You can reheat or eat cold and add any toppings you want.