Vegan Yogurt and Berry Cake
This Vegan Yogurt and Berry Cake is a light, gluten-free treat made with oat flour. It's the perfect addition to your breakfast coffee or tea.
Ingredients
- ⅘ cup soy yogurt unsweetened
- ⅘ cup oat flour gluten-free
- 2 ½ tbsp agave syrup
- 1 ½ tbsp sunflower oil
- 2 tsp baking powder
- ½ tsp lemon zest
- 1 pinch salt
- ¼ tsp vanilla extract optional
- ⅓ cup berries of your choice fresh or canned or frozen*
Instructions
- Preheat an oven to 350 degrees F (180 degrees C). Grease and flour one 6 inch cake pan.
- In a medium bowl, stir together the soy yogurt, oat flour, lemon zest, agave syrup and salt. Add the baking powder and oil, then mix until well combined. Pour evenly into the prepared pan.
- Place the fruit of your choice on top of the batter and push down a little bit, so the bits don't stick out too much.
- Bake for 70-75 minutes in the preheated oven, until a toothpick inserted comes out clean. Let it cool completely and enjoy.
Notes
*If you are using canned of frozen berries, make sure you push out the excess water/liquid out of it so it doesn't soak the cake.
I recommend using sour berries (cherries, blueberries or currants), as they provide a nice complementary taste to the sweet cake.