I am excited to share this gluten-free cranberry yogurt cake recipe with you! This cake is creamy and full of fresh fruit flavors! It is a beautiful cake for a holiday party.
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Get ready for the fall and holiday season with these delicious gluten free cranberry cookies or these gluten free cranberry shortbread bars!
What is Yogurt Cake?
A yogurt cake is a delicious, creamy cake made with yogurt. Have you ever made a cake madewith yogurt? They puff up while baking, then fall back down…almost like a soufflé. Yogurt makes the cake nice and creamy!
What I love about this cake is that it tastes like it came from a bakery…but it is so easy to make! Keep reading down; I made a recipe video to show you how easy this cake is to make!
You are going to love this easy yogurt cake recipe. You can easily adapt it to use your favorite fruits. I chose cranberry and orange to make this a fun holiday cake. It is perfect for entertaining!
Do you know what else is special about this orange yogurt cake? It is a showstopper dessert that is perfect for holiday entertaining. (But don’t let this cake fool you! You can use all sorts of fresh fruits in this gluten free yogurt cake recipe to enjoy it all year long!!)
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
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Recipe Step-By-Step Directions:
Add the dry ingredients to a bowl and whisk to blend.
Separate the eggs and add the egg whites to a bowl. Use an electric mixer to whip the egg whites until they form stiff peaks.
Pour the oil into the egg yolk. Mix well.
Whisk the egg yolks and flour mixture into the whipped egg whites.
Gently fold the fresh cranberries into the egg-white mixture.
Pour the gluten free cranberry yogurt cake batter into a greased springform pan and bake.
I always use a springform pan when making a yogurt cake because the cake rises while baking. It is similar to a soufflé in that it rises and falls. The batter can overflow and get on the bottom of your oven using a shallow cake can. I also love the simplicity of getting the cake out. In a springform pan, you pop the sides :-).
Substitutions and variations:
Substitute different fruits. I made a similar cake with figs.
Add a fun coconut graham crust like in this apple tart recipe.
Make your cake with more protein by using Greek Yogurt.
Can you make this cake dairy-free?
You can easily make this yogurt cake dairy-free by using a dairy-free yogurt.
How do you know when the cake is finished baking?
To determine if your yogurt cake is finished baking, insert a toothpick into the center of the cake. If the toothpick comes back clean, it is ready. If there is batter or crumbs on the toothpick, it must bake longer.
Gluten Free Cranberry Orange Yogurt Cake
Sandi Gaertner
An easy gluten free cranberry orange yogurt cake recipe.
Separate eggs. Add the egg whites to a large bowl. Whip until they form still peaks.
Combine the egg yolks and oil in a small bowl. Mix well. Add the lemon juice.
In a large bowl, add the gluten free flour blend and sugar. Whisk to blend.
Add yogurt, egg yolk mixture, vanilla,zest, cranberries, and coconut milk to a bowl. Mix well.
Pour the yogurt mixture into the stiff egg whites and gently fold together.
Pour into a greased springform pan. Spread out the batter so the top is flat.
Put the springform pan onto another pan in case of leaks or drips.
Bake for 30 minutes until the top is golden brown.
Video
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older 1½017 post with more recipe details.
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Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.
One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.
Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light. It can step in for sour cream, mayonnaise or crème fraîche, bringin the same tangy with less guilt.
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.
Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.
Ultimately, the toothpick test is just one data source to rely upon: with the trio—toothpick, edges, & centre—you can reliably know your gluten-free baked goods are, well, baked! If your toothpick comes out with wet batter on it, your cake definitely needs more time.
Fat tenderizes the gluten. Examples of fat are butter, margarine, hydrogenated vegetable shortening, or oil. Leavening agents are added to most shortened cakes to make the cakes rise and become porous and light.
While sour cream sets the stage for a denser, more traditional cake, the inclusion of Greek yogurt can often lead to a lighter, health-conscious choice with a subtler finish, perfect for those who enjoy a less heavy dessert.
The take-away: Greek yogurt will work, but it will yield a slightly less attractive cake. The best result, or rather the result closest to the original recipe, was the cake made with thinned-out Greek yogurt.
While you can technically bake this cake with nonfat or low-fat yogurt, its texture and flavor are really the best when made with whole milk, full fat yogurt, as the fat in the yogurt is what lends the cake its signature tenderness and richness.
Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
Fats, such as butter and oils, slow down the gluten-forming process by coating the protein strands, which is one reason enriched doughs such as brioche call for longer mixing times. The coating acts like a barrier that prevents gluten proteins from sticking to one another, stunting the growth of long chains.
The simplest version of simple syrup, or soak, is nothing more than equal parts granulated sugar dissolved into water. The basic soak alone will do great things for your cake, especially in terms of moisture.
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