Two weeks ago was Mother’s Day and I wanted so much to prepare a special gluten free chocolate cake, but I could not find the time to make it. Instead, I prepared a blueberry and yogurt gluten free cake, as I thought why not…Mother’s Day should be every day, so I will prepare my special chocolate cake next time.
Baking comes easily for me, and when I am in the kitchen, all by myself, cracking eggs and measuring ingredients, smelling the vanilla and the melted butter, I feel good. I could do this all day.
Was the day before Mother’s Day when I realized I did not prepare any cake for the next day. So I was standing alone in my kitchen and thinking what to do next. I guess I am lucky for having the luxury to spend time by myself at home and thinking what to bake for tomorrow 🙂
But this time I did not want to bake a cake alone, I wanted to spend time with my daughter, so we can bake together a cake. We can use few simple ingredients and make a delicious gluten free cake.
I do not understand anymore this obsession on making a special cake for a special occasion only. Why not we make today special and just bake a cake, not a fussy one, a cake which brings you joy and happy memories. So I decided we try a simple delicious healthy cake, which makes easy for kids to help as well: yogurt and blueberries gluten-free and sugar-free cake.
100g gluten-free oats
70g sweet rice flour
55g corn flour
2 eggs + 2 egg yolks
150ml fat yogurt
80g maple syrup
zest of 1 lemon
1 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla extract
300g fresh blueberries
Preheat the oven to 180 degrees and grease a 20cm springform cake tin and line it with baking paper.
Separate the egg whites from the egg yolks and put them in 2 separate bowls. Put all egg yolks together in the same bowl. Mix the egg whites with salt until fluffy.
Place the oats in the food processor and blend until the texture is smooth as the flour. Transfer to a large mixing bowl. Add the rest of dried ingredients and stir well.
Mix the egg yolks with butter and maple syrup. Add the beaten egg whites, yogurt, and the dried ingredients. Add the lemon zest and the blueberries, and slowly (to keep the air from the beaten egg whites) mix all together with a spoon.
Bake for 35 min. The cake can be stored in the fridge in an air tied container for 3-4 days.