This cakes makes the perfect gluten free tea time treat. The yogurt gives the cake a gorgeous moist texture, with a protein hit from the ground almonds. Vanilla has a natural delicious sweetness so we are able to keep the sugar content to a minimum. 
Banana and Vanilla Yoghurt cake
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 200g ground almonds
- 2 tsp baking powder (gluten free if required)
- 120g The Collective Dairy Banana and Vanilla yoghurt
- 80g light muscovado or coconut sugar
- 2 eggs
- 60g melted coconut oil
- 1 tsp vanilla extract or vanilla bean paste
- 1 banana, sliced, for the topping
- A small handful of desiccated coconut
- 8 inch spring form cake tin
Instructions
- Method:
- Preheat the oven to 170 degrees celsius for a fan assisted (190, Gas mark 5)
- Grease the sides and base of the cake tin and line with greaseproof paper
- Place the ground almonds and baking powder in a large mixing bowl. In another bowl, combine the melted coconut oil, yoghurt, eggs, sugar and vanilla. Sprinkle the dry ingredients over the top of the wet and combine everything together well.Transfer the batter to the pan, using a spatula to spread it evenly.
- Sprinkle over the desiccated coconut and top with the sliced banana pieces.
- Place on a rack in the middle of your preheated oven and bake for 35 minutes (or until the cake is golden and a skewer comes out clean).
Hi, I made the banana and yogurt cake twice this week and it is delicious. However I have a few suggestions….beat mixture well and don’t skimp on the baking powder, you need to get as much air in this heavy mixture as possible. Don’t add the desiccated coconut before the cake goes in the oven, it burns and tasts bitter. Better to lightly toast in a non stick pan and sprinkled over cooked cake. I also experimented with adding the bananas after too, sprinkle with lemon juice to keep colour. I couldn’t find the yogurt from your recipe so used mango and vanilla, tasted fine. The second time I made the cake I used plain yogurt and added peanut butter and dribbled plain chocolate over the top of the cake once cool. All in all a big success, my son, who has to cut out gluten loved it and has taken the recipe back to London with him. A keen cyclist he clocked up 500 miles this week so the cake was needed!!
Ohh sounds amazing – thank you for your feed back and so glad its being enjoyed. much love xx