Yogurt Pot Cake

Our gluten free 'bake off' winner for dairy week was Alice Waltham with this delicious Yogurt Pot Cake - a perfect breakfast cake! This is a lovely breakfast cake. It also doesn't require any weighing as all measurements are automatically adjusted by the size of the individual yogurt pot you use.

Makes 1
Suitable for home freezing


  • 3 medium eggs
  • 1 individual pot of yogurt (mine was 120g, but the other measurements adapt so you can use any size)
  • 2 pots caster sugar
  • 1 pot vegetable oil
  • 2 capfuls of vanilla extract
  • Zest of one lemon
  • 2 pots Juvela Mix (I used fibre mix, but it's equally delicious with white mix)
  • 1 pot cornflour
  • Icing sugar, for sprinkling
  • Method

    1. You need two mixing bowls; separate the eggs, and whisk the whites to firm peaks. In a separate bowl, add the yogurt to the yolks.
    2. Use the empty yogurt pot to add two pots of caster sugar.
    3. Whisk together the yolks, sugar and yogurt. You want it to be light and airy, so whisk for the same time as the egg whites.
    4. Use the empty yogurt pot to add 1 pot of oil to the yolk mixture, beating as you go.
    5. Use the cap of the vanilla extract to add two capfuls of vanilla to the yolk mix. Add the lemon zest and mix in.
    6. Use the empty yogurt pot to gradually add two pots of Juvela Mix and one pot of cornflour to the yolk mix.
    7. Gently fold in the egg whites, trying to keep the volume, and tip the batter into a greased 9 inch ring mold.
    8. Bake in a preheated oven (180°C/160°Fan/350°F/Gas Mark 4) for 30-35 mins. Leave in the tin for 10 minutes before tipping out to cool. Dust with icing sugar to serve.