4 Ingredients Yoghurt Blueberry Cake (gluten-free)
Crispy on the outside and soft on the inside, this 4 Ingredients Yoghurt Blueberry Cake is a delicious easy vegan treat that requires only 5 minutes of preparation time! Moreover, this cake is gluten-free, nut-free, egg-free, and made with no blender and no baking powder. But that’s not all… my favourite thing about this cake is that you don’t even need a scale or measuring equipment to make it; all 4 ingredients are to be measured with the yoghurt pot only!
Servings: 8 people
- 1 pot plain soya yoghurt* 500g
- 1/2 pot brown sugar or any other powdered sugar
- 1.5 pot oat flour**
- 3/4 pot blueberries I use frozen***
Watch the one-minute recipe video (scroll down a bit) to see all instruction steps.
Preheat the oven to 180.C (356.F).
Empty the plain soya yoghurt* in a mixing bowl. Using the same empty pot, add the brown sugar and the oat flour** and mix well with the whisk.
Add the blueberries*** and mix again, this time gently folding the mixture with a silicone spatula.
Pour the cake mixture in a non-stick 9 inch (23 cm) cake tin. Spread it evenly with the spatula.
Bake for 30 to 35 minutes, until the surface of the cake is golden.
Let cool for 5 minutes, serve warm or cold, and enjoy!
Store in the fridge in an airtight container for up to 4 days.
*I use plain soya yoghurt to make this recipe, which is already sweetened. You could also use unsweetened or sugar-free yoghurt, but keep in mind you would have to add slightly more brown sugar to the recipe.
**Use a blender or food processor to turn oats into oat flour. You can also use store-bought oat flour. Make sure to use gluten-free oat flour if you are gluten intolerant.
***You can substitute the blueberries with any other berry (raspberry, strawberry, blackberry…). I use frozen blueberries for this recipe, but you can also use fresh berries depending on what you have on hand.