gluten-free lemon yoghurt cake

My heart goes out to those that are unfortunate enough to be allergic to gluten. As much as I love fresh pastries, yummy sourdough bread, and my Nonna’s homemade pasta, gluten is a protein (found in wheat, barley, rye, oats and triticale) that can be rather abrasive on the digestive system and, if consumed in excess by someone possessing a sensitivity to it, can lead to auto-immune diseases such as hypothyroidism, as well as causing long-term systemic inflammation and malabsorption of nutrients. So alas, everything in moderation.

There’s often the argument that ‘oh, but my grandfather ate bread ’til the cows came home and hes 95′. Yes, that may be true, but the rise in the incidence of Celiac Disease is alarming, and the reason for such an increase is partly due to greater diagnosis rates and a true increase in the incidence of disease. It is estimated that up to 75% of the Australian population, meaning remain undiagnosed, unaware they should avoid gluten. You can find more info on Coeliac Disease here.

I love making and exploring different gluten-free recipes, as not only are they often delicious, but it also means that those with an aversion to gluten can still enjoy their food. Food is meant to be enjoyed, shared, adored and sometimes being gluten-free means being ostracised, and that is the exact opposite of what food should be – an exclusion. So, for all you lovely gluten-free guys and gals, here’s a beautiful number courtesy of the gluten free goddess!

beautifully light and spongey, gluten-free goodness

It’s light, moist, soft…and so nice when made with homemade almond meal (the blended nuts from my almond milk). I also blended the mixture in my omni-blender to ensure no lumps of cream cheese remained. I got nothing but positivity about this cake, and when my mum tried to make it herself with store-bought almond meal, it was slightly drier, but still lovely. The cream cheese also helps to give it a nice creamy texture. Serve this baby with vanilla cream, the double variety. Enjoy.

lemon yoghurt cake (adapted from the gluten free goddess)

you’ll need…

1 cup almond flour (i used fresh almond meal from my almond milk – soak 1 cup almonds overnight, then blend with 1-2 cups water, strain the milk and keep the ‘mulch’)
1/2 cup sweet rice flour (i freshly milled brown rice instead)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
1 cup packed brown sugar
5 medium free-range eggs
115g light cream cheese, softened
1/2 cup organic plain or lemon yogurt (go the full fat)
2 tablespoons fresh lemon juice
Lemon zest from 1 fresh lemon
1 teaspoon vanilla paste/vanilla extract
here’s what you do…1. preheat the oven to 170C fan forced. line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.
2. whisk together the almond flour, rice flour, baking powder, baking soda, sea salt and sugar.
3. beat the eggs in separate large mixing bowl until they are light and foamy. beat in the cream cheese and yogurt until combined. (i put the eggs into the blender, added the cream cheese, then the remaining ingredients and went from there)
4. add in the lemon juice, lemon zest and vanilla; beat to combine.
5. add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
6. pour the batter into the prepared cake pan. bake about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
7. cool on a wire rack; and release from the pan. top with lemon zest, and maybe even a simple lemon sugar syrup, or dust with icing sugar and serve with vanilla cream.