Blueberry Poppyseed Yogurt Cake (Gluten Free, Dairy Free)
This blueberry poppy-seed yogurt cake has quickly become a dessert staple at my house. It’s a one-bowl kind of treat that can be made with fresh or frozen blueberries. And it’s naturally gluten and dairy free (woo!) made with bob’s 1-to-1 flour and almond yogurt.
This is a lightly-sweet, fluffy snacking cake that’s moist and speckled with berries and seeds. You could easily make this same cake with any berry or seed that you like. Raspberry chia and blackberry sesame seed both sound great to me. I imagine you could even do this cake with figs arranged over the batter for a beautiful final presentation (I haven’t yet tried this but the batter is thick enough I don’t think sliced figs would sink).
Because this is a more relaxed, every day cake I highly recommend serving it with ice cream or whipped coconut cream. It’s nice with a side of something creamy, sweet and cool.
And, regarding the flour choice, you could probably use just about any 1-to-1 flour blend OR just regular spelt or wheat flour. Enjoy!
This post isn’t affiliated with Bob’s in any way, I’m just enjoying using their 1-to-1 flour as a go-to for simple desserts like this cake. Sometimes it’s just exhausting to combine 5 flours for a cake, you know?
Gluten Free Blueberry Poppyseed Yogurt Cake
prep time: 5 mins - bake time: 25-30mins - makes: one 9” cake -
Notes: This is a lightly sweet snacking cake that can be made with any small berry. If you prefer a sweeter cake you can add up to 1/4 cup more coconut sugar without affecting the texture or baking time. This cake is delightful frosted too if that’s your desire. I often make a quick frosting with 1 cup cashew butter, juice 1/2 lemon, 1/2 tsp vanilla extract and maple syrup to taste — whipped together until smooth.
1/2 cup Bob’s Red Mill 1-to-1 Gluten Free baking flour (or any gluten free flour blend you prefer)
1/2 cup oat flour
1/2 cup ivory Teff flour
1/2 cup coconut sugar
1/2 tsp baking soda
3/4 cup plant-based almond yogurt (or dairy yogurt if you prefer)
1/2 cup plant milk (I used oat)
Lemon zest from 1 lemon
Juice 1/2 lemon
2 tsp poppy seeds
1/2 cup blueberries, frozen or fresh (I find frozen work best)
In a large bowl combine the dry ingredients -- 1-to-1 gluten free flour, oat flour, teff flour, coconut sugar, baking soda. Stir everything together until evenly combined.
Add the wet ingredients: eggs, almond yogurt, oat milk, lemon zest, lemon juice. Stir together until smooth. Add poppy seeds, and stir to mix them in well.
Pour the batter into a 9" cake pan, then add the blueberries to the top of the batter. Use a spoon to swirl the blueberries around in the batter so they are partially submerged.
Bake at 350F for 25-30 mins until golden and springy. A sharp knife inserted in the center will come out clean when the cake is done. Serve with ice cream ;)