Gluten Free Raspberry & Lime Yogurt Cake

Gluten Free Raspberry & Lime Yogurt Cake

Yummy, healthy and gluten free cake for an afternoon snack or dessert

Health Benefits –  gluten free and yummy

Prep: 20 Minutes | Cooking time: 40 – 50 Minutes | Servings: 6-10


125g soft unsalted butter/sunflower margarine, at room temperature
125g caster sugar
1 large egg, lightly beaten and at room temperature
50g buckwheat flour or plain flour
50g plain gluten free flour
1 tsp baking powder
50g ground almonds
2 tsp vanilla essence
4 tbsp Greek yogurt
2 tsp poppy seeds
grated zest of a lime
150g raspberries
50g crushed hazelnuts or flaked almonds
2 tbsp maple syrup


  1. Preheat the oven to 190C/Gas mark 5.
  2. Butter and line a 20 – 22cm cake tin with silicone baking paper (you can use two smaller tins if you would like to make two cakes).
  3. Beat the butter/sunflower margarine and caster sugar together until pale and fluffy. Gradually add the egg – beating it into the mixture until well incorporated.
  4. Sieve the flour and the baking powder together and fold these into the butter, sugar and egg mixture together with the ground almonds.
  5. Add the vanilla essence, to the Greek yogurt and gradually fold this into the cake mixture together with the poppy seeds and lime zest.
  6. Finally stir in about a third of the raspberries into the cake mixture.
  7. Spoon the mixture into the cake tin/s and arrange the raspberries and crushed hazel nuts around the top of the cake.
  8. Bake the cake/s in the oven for 40 – 50 minutes until a skewer inserted into the centre of the cake comes out clean.
  9. Remove the cake from the tin and allow it to cool on a rack.
  10. Serve slices of cake with a dribble of maple syrup and some more raspberries if you like.

Desserts, Gluten Free

Created on 16 Mar, 2022.