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Yogurt cake (vitalizer)

Sources: https://www.escalesansgluten.com/gateau-moelleux-au-yaourt-sans-gluten-et-vegan/

Vegan Gluten free
Course: Dessert
Preparation: 20 minutes
Cooking: 40 minutes

Instructions

  • 1.   Fill a third of the Vitaliseur tank with water and bring to the boil *.
  • 2.   During this time, prepare the dough by mixing, in the bowl of your food processor, fixing the flat beater, the soy yogurts, the soy milk and the whole cane sugar *.
  • 3.   Mix on speed 4 until a smooth paste is obtained.
  • 4.   Add the jars of mixed flour (whole rice flour and corn flour) with the sachet of gluten-free and phosphate-free yeast. At this stage, you can add the aroma of your choice.
  • 5.   Pour the half pot of grape seed oil.
  • 6.   Always mix well on speed 4 until you obtain a smooth cake batter.
  • 7.   Pour the preparation into a lined cake mold *.
  • 8.   Place the mold on the Vitaliseur sieve.
  • 9.   Bake for 40 minutes . Check cooking *.
  • 10.   Then leave the mold in the Vitaliseur for 20 minutes before removing it and leaving it to cool to room temperature.
  • 11.   Unmould before tasting. * See tips below.

Notes

  • After emptying the yogurts, keep a jar to use as a measuring cup.
  • To vary the flavor… Lemon or orange zest, vanilla or lemon flavor, chocolate chips…. have fun !! Add with the flour and baking powder.
  • For the choice of ingredients, to replace… Yogurt: you can use the plant-based yogurt of your choice (soy, coconut, almond…) or without lactose (goat for example). For this recipe, I opted for a lemon soy yogurt.
  • As for the sugar: you can use the sugar of your choice. I tested with whole cane sugar: here (hence its brown color), I used only 1 jar. In the traditional basic recipe, 2 jars are indicated. Indeed, I did not add other sugars like chocolate chips. It's up to you to test what suits you best.
  • For the flours: I mixed 1.5 jars of chickpea flour (IG 35) and 1.5 jars of brown rice flour (IG 75). The principle is to combine two flours with a high GI and a low GI. You can replace the chickpea flour with buckwheat flour (IG 50), coconut flour (IG 35) or almond powder (IG 20). On the other hand, I don't recommend that you use cornmeal on its own. While corn flour is one of the most widely used flours in gluten-free baking, especially for its neutral flavor. It also brings a slightly sweet note. Not to mention that it gives a pretty golden color to your preparations. I would like to draw your attention to the fact that here it is indeed flour and not corn starch, ie commonly called “cornstarch”. Finally, the marriage between corn flour associated with chestnut flour (IG 65) or buckwheat flour (IG 50), you will thus obtain pastries with a beautiful brown color and with sweet rustic flavors. If you want to give a “yellow” appearance, consider turmeric powder for “light” flours (rice flour, soy flour, etc.).
  • To facilitate demolding… It is essential to line the cake mold to facilitate demolding. It is “Bibi the expert” who assures you 😉. To do this, apply vegetable oil (grape seed, deodorized sunflower) with a pastry brush to the entire inside of the mold. Then add a little gluten-free flour in the bottom, spreading over the entire surface of the mold. To remove the excess flour, turn the mold over, clicking very hard on the work surface. Well done ! The mold is perfectly lined, ready to receive the dough. Otherwise, natural baking paper (brown color) with 100% unbleached virgin fibers will do.

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Ingredients for servings

  • 2 goat milk yogurt
  • 1 pot of soy milk
  • 1 pot of coconut sugar
  • 2 pot of rice flour
  • 2 pot of powdered almonds
  • 10 g of sodium bicarbonate
  • 1 pot of olive oil