Not everything I make is a winner in this household but not this cake… I’ve never seen a cake disappear so fast! It makes sitting down for an afternoon cuppa all the more delicious…
1 1/2 cups rice flour
2 tsp baking powder
1/2 teaspoon salt
1 cup natural yogurt
1 cup Xylitol or Natvia (you can use refined processed sugar but these sweeteners will be way better for your health!)
3 large eggs
1 tsp vanilla extract
1/2 cup olive oil
1 1/2 cups blueberries (I used frozen)
Preheat the oven to 160°C. Line a loaf pan with parchment paper.
In a medium bowl, sift together the flour, baking powder and salt. In a separate large bowl, whisk together the yoghurt, chosen sweetener, eggs, vanilla and oil. Slowly whisk the dry ingredients in to the wet ingredients until well combined. Mix the blueberries carefully in to the batter but try to avoid over-mixing.
Pour the batter in to the prepared pan and bake for about 50-60 minutes, or until a skewer comes out clean. Allow the loaf to cool in the pan for around 15 minutes before lifting out on to a cooling rack.
This cake is best served warm but is still completely delicious when cooled. Enjoy!