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Yogurt blueberry cake

Yogurt blueberry cake


for the cookie:

  • 250 g Bake-Free sponge-muffin flour mixture
  • 125 g of erythritol
  • a pinch black salt
  • half a packet of baking powder
  • 1 tablespoon of vanilla flavor
  • 80 g room temperature, sugar-free coconut yogurt (don't let it be cold!)
  • 250 g room temperature water
  • 120 g of fresh blueberries

To decorate:

  • sugar-free coconut yogurt
  • fresh blueberries



For the cookies mix the ingredients (except the blueberries) then spoon them into a thin-walled mold (24x24 cm) lined with silicone baking paper. Roll the cranberries in the flour and sprinkle them on the dough. Bake in a preheated oven at 180 degrees for 30 minutes, using bottom-top baking. Leave to cool on a wire rack, then cut into 16 equal slices. Drizzle with coconut yogurt and garnish with fresh blueberries.

Yogurt blueberry cake

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