Yogurt Cake (Gluten-Free)

This is a flourless yogurt cake that only requires three ingredients.

This cake has a fairly neutral flavor, so it can be combined with a variety of toppings and fruits.

We recommend serving it with peanut butter “caramel” sauce, which is made by whisking together two ingredients: maple syrup and peanut butter.

Ingredients:

500 g vanilla yogurt (full-fat, sweetened)

40 g cornstarch

5 eggs (3 whole eggs + 2 egg whites – for lower cholesterol; however, you can also use 5 whole eggs)

Optional ingredients:

50 g brown sugar

peanut butter “caramel” sauce (made by whisking together two ingredients: maple syrup and peanut butter)

Directions:

1. Preheat the oven to 175 °C.

2. Crack 5 eggs into a bowl. Beat with an electric mixer or whisk until frothy.

3. Add the yogurt and beat well again.

4. Optional step: This cake is just a little sweet, so if you want a sweeter cake or if you don’t plan on adding any sweet ingredients, we recommend adding ¼ cup of granulated (brown) sugar to this yogurt and egg mixture.

5. Place a fine mesh strainer over this bowl. Gradually add the cornstarch.

6. Line a baking pan with parchment paper. Pour in the batter and bake on the middle rack for about 55 minutes.

7. Remove from oven. Let the cake cool in the pan for 30 minutes, then transfer it to a cooling rack and let it cool for another 30 minutes. The cake will cool completely, firm up, and take shape.

8. Serve with your choice of toppings. Enjoy!

Yield: 10 pieces of cake

Recipe: wholefoodsoulfoodkitchen.com