Healthy Berry Yogurt Cake

cakes + muffins

July will always and forever be the month when we wash red stains off our clothes. It’s still early in the month and we have already seen the markets full of sweet summer fruit that are just calling our names. At the moment every corner is literally covered with gorgeous colourful fruit so inevitably it means that we are itching to try out some delicious recipes. I seem to get hooked on new berry recipes every day. A couple of days ago I've made summer popsicles that will be on repeat for the whole summer. For now I'm also making this Healthy Berry Yogurt Cake, it is light and moist, has a balanced sweetness and a fresh accent from yogurt and lemon zest.

  • df - dairy free
  • v - vegetarian
  • WET INGREDIENTS
  • 3/4 cup/180 ml goat or coconut yogurt
  • 2 eggs
  • 1/2 cup/120 ml melted butter or coconut oil
  • DRY INGREDIENTS
  • 2 cups/230 g spelt flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup/200 g coconut sugar
  • 1/2 tsp ginger powder
  • 1 organic lemon zest
  • 1/2 tsp salt
  • SEASONAL FRUIT
  • 1 cup/200 g strawberries

If you want something that will cool you off this summer, try out these Summer Popsicles. For the cake follow the next easy steps.

In a bowl mix the yogurt, eggs and butter. Gently whisk it. In another bowl mix all the dry ingredients – spelt flour, baking soda, baking powder, salt, vanilla, zest, ginger and coconut sugar. Pour the wet mixture into the dry. Mix gently. Fold in you seasonal fruit, I had strawberries. Pour into the cake tin and bake for 45 minutes at 180 degrees Celsius. Once baked, leave to cool and serve with cream or extra yogurt.

 

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