Tuesday, 16 September 2014

Yummy Yogurt Cake (Gluten and Dairy Free).

When Provamel got in touch and asked if I'd be interested in joining their No Sugars, No Limits challenge I was super excited to find out a little more. The challenge was to create two recipes using the Provamel Plain Sweetened with Agave Soya Yogurt and a recipe using their Natural Sugars-Free Soya Yogurt as an alternative to other products. I really enjoy alternatives to yogurt so I was really interested to see how the yogurt compared. 

My first recipe came half from Nigella and half from me. I made a twist on Nigella's yogurt cake and created this gorgeously moist ginger cake. Here's what I used:

1 Cup Provamel Plain Sweetened with Agave Soya Yoghurt
2 Cups Sugar
3 Cups Gluten-Free Flour
1/2 Cup of Oil
3 Eggs
2 Tbsp of Ground Ginger

This recipe couldn't be simpler, you pop all the ingredients into a bowl and mix. Then pour the mixture into a 10-Inch tin and pop into the oven on 180 degrees. My cake took around a 45 minutes to cook through, although I kept an eye on it from 35 minutes so it didn't burn.

This cake was so delicious and the yogurt really gave it an extra something. Not only was the cake much more moist, it kept preserved for a week after baking. I love the idea of using yogurt instead of butter and the soya alternative was a perfect addition to this yummy cake.

You can check out other people's recipes by following the hashtag #nosugarsnolimits on Twitter and Instagram. My other recipe will be up next week!

Katie xx

*Sponsored post, all opinions are my own

3 comments:

  1. That looks so yum... Super helpful thank you!
    Love Victoriajanex

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  2. Arghh, you've now made me hungry at 11.30 pm! I am gluten intolerant so this looks idea!

    Annabel ♥
    Mascara & Maltesers

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  3. Oh wow that looks delicious a lot prettier than bakes I make...or try to make! xxx


    Blonde of carbs

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