Gluten-Free Blackberry Yoghurt Cake

Prep Time
Cook Time
Ready In

"We have picked loads of blackberries this season, and a few leftover. My daughter saw this recipe from The Morning Show, on Channel 7 and decided to make it. It came out quite nice, not overly sweet. Although she did not use the icing as she wanted it to be more of a bread, so the icing probably would add more sweetness. The GF people really did enjoy this cake."

Original is 10-12 servings


  • Serving Size: 1 (359 g)
  • Calories 815.4
  • Total Fat - 17.3 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 126.3 mg
  • Sodium - 190.8 mg
  • Total Carbohydrate - 151.2 g
  • Dietary Fiber - 4.1 g
  • Sugars - 127.4 g
  • Protein - 20.1 g
  • Calcium - 273.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Note: For the blackberry juice, simmer a handful of blackberries with 1 teaspoon water in a saucepan until the berries start to break down, then press the berries through a sieve with the back of a spoon.

Step 2

Preheat your oven to 180C. Brush a 23cm bundt tin with melted butter.

Step 3

Combine sifted flour, sugar and baking powder in a mixing bowl.

Step 4

Add the yogurt, butter, eggs, lemon zest and vanilla to bowl and whisk together to combine.

Step 5

Gently fold in blackberries and pour the mixture into bundt tin and bake for 45 min or until an inserted skewer comes out clean. Cool completely on a wire rack.

Step 6

For yogurt glaze: Combine all ingredients in a mixing bowl and whisk to combine. For a thicker glaze add more icing sugar or for a thinner glaze add more juice. Immediately pour the icing over cake before it sets.


  • Bundt tin

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