Gluten free blueberry cake


This gluten-free blueberry yogurt cake is a healthier option because it is made with rice flour, which is gluten-free and easy to digest. It also contains almond powder, which adds healthy fats and protein to the cake. Using yogurt instead of butter or cream makes the cake lighter and smoother, while adding moisture and zing. Finally, blueberries are an excellent source of antioxidants and add a natural sweetness to the cake without the need for added sugars. Overall, this cake is delicious and healthy!




  • 125g blueberries

  • 125g plain yogurt

  • 5 eggs

  • 1/2 tsp cinnamon

  • 125g vegetable oil

  • 1 mandarin orange, zested

  • 40g almond powder

  • 11g baking powder

  • 220g rice flour

  • 3 tbsp honey

  • 1 tbsp brown sugar



    Preheat the oven to 180°C (350°F).

    In a bowl, mix together the yogurt, eggs, cinnamon, vegetable oil, mandarin orange zest, almond meal, baking powder, rice flour, and honey until well combined.

    Grease a 20cm (8-inch) round cake pan with vegetable oil and sprinkle the bottom with brown sugar.

    Scatter the blueberries over the brown sugar.

    Pour the cake batter over the blueberries and smooth out the top.

    Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

    Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

    Serve and enjoy!