Fluffy Yogurt Cake That's Easy On Your Gut

I've got something special for you, especially if you're like me and deal with the ups and downs of IBS. Say hello to the Yogurt Fluffy Cake—your new best friend for your morning breakfast.

We deserve good tasing food

Living with IBS can be a real pain, quite literally. But just because we've got sensitive stomachs doesn't mean we can't enjoy good food, right? That's where this cake swoops in to save the day.

Imagine sinking your teeth into a cloud of cake—soft, airy, and oh-so-delicious. It's the kind of treat that makes you close your eyes and go "Mmm" with every bite. And guess what? It won't send your gut into a frenzy.

Yogurt makes this cake easy on your belly

Now, what's the secret? It's all about the yogurt. Not only does make the cake a soft dream, but it's also super good for your belly. Think of it as a little hug for your insides! I don't tend to have issues when it comes to yogurt, but to be extra careful, I always use a plain white lactose-free yogurt.

Can be make in many flovors

But here's the fun part: you can make it your own. Vanilla? Sure. Fruit flavors? Go for it. Chocolate? Why not? It's base recipe that can have many different flavours. My favorite is with mixed red berries as they are well tolerated in a small amount.

I honestly adore this cake, and I'm not a sweet tooth AT ALL. It's my go-to when I have guests and they always ask for an extra slice.

Another reason why I love this cake is that you can simply use a single dose yogurt cup as a measure (we have 125g cups, about 4 ½ oz), so handy and time saving!
Buon appetito!

Makes: 8 servings (or less if you love it like I do!)
Serving size: 1 slice per person
Prep time: 10 minutes
Cooking time: 35/40 minutes

Ingredients for the fluffy yogurt cake:

Quantity for 1 cake pan of 22 – 24 cm diameter (This is crucial to make it tall and fluffy)

• 2 cups of all-purpose gluten-free flour
• 1 cup of potato starch
• 1 cup of whole plain lactose-free yogurt at room temperature
• 1 cup of sunflower oil
• 3 eggs at room temperature
• 2 cups of granulated sugar
• 1 cup of mixed berries (I use frozen ones)
• 1 packet of baking powder (in Europe they are 16g, about 1/2oz)
• A pinch of salt

Directions for the fluffy yogurt cake:

1. Weigh the ingredients using the yogurt container as a unit of measurement.
2. Beat eggs and sugar for 2 minutes at high speed using an electric mixer until you obtain a frothy and velvety mixture, with a whitish top.
3. Gradually pour in the oil while continuing to beat at high speed until you achieve a homogeneous mixture. Add the room temperature yogurt gradually while still mixing at medium speed.
4. Finally, add the previously sifted flour, potato starch, baking powder, and salt all together.
5. Mix at low speed until you get a lump-free dough.
6. Pour the cake batter into a cake pan previously greased and lightly floured. Add the berries on the top.
7. Bake the Yogurt Cake in a preheated oven at 350°F for about 35/40 minutes without opening the oven door. This is super important or the cake will collapse. The time is indicative, check how "tanned' it is on top.
8. Only then, perform the toothpick test. If it comes out dry, you can remove it from the oven.
9. Finally, let it cool for 20 minutes inside the pan. Unmold or open the springform and let it cool on a cake rack or serving plate, this avoid humidity to form on the bottom.

Your Yogurt Cake is ready to be enjoyed after about 30-40 minutes.