Gluten Free Gâteau au Yaourt
When I was younger, we used to make a simple French yogurt cake called gâteau au yaourt. The fun part was that you’d measure everything using the yogurt cup itself—no fancy tools needed, just that little container. It made baking feel easy and approachable, especially as a kid.
I’ve recreated a version that’s gluten-free and almond-based, but still holds onto that nostalgic simplicity. The flavor is soft and subtle, which makes it the perfect base for adding whatever you're craving—citrus zest, warm spices, fresh fruit... it’s truly a blank canvas.
Ingredients:
150g Greek yogurt
150g coconut sugar or organic cane sugar (cane sugar will result in a lighter-colored crumb)
120g cassava flour
60g almond flour
1 tablespoon baking powder
¼ teaspoon sea salt
3 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 teaspoon lemon zest
120ml olive oil
Optional: A swirl of strawberry purée or seasonal fruit jam for added flavor and color.
Instructions:
Preheat the oven to 350°F (175°C). Grease and line a loaf pan or 8-inch cake pan.
In a large bowl, whisk together the eggs and sugar until light and fluffy.
Add the yogurt, olive oil, vanilla, almond extract, and lemon zest. Whisk until well combined.
In a separate bowl, whisk together the cassava flour, almond flour, baking powder, and salt.
Add the dry ingredients to the wet mixture and stir until just combined.
If desired, swirl in a few spoonfuls of strawberry purée or jam into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before slicing.