Gateau au Yaourt

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The Yogurt Cake

In the book Bringing up Bebe, Pamela Druckerman writes about the yogurt cake, which she describes as something French children learn very early on how to produce all by themselves. I have begun teaching Charlie how to create our allergy free version of this cake, which does make it more complex but not impossible.

Note: Where it says “container” in the recipe this stands for the actual container the yogurt comes in. The recipe uses the container as a measuring tool since the idea behind it is that the child learn to prepare this cake completely on their own.

This is the original recipe:


This is how we modified it:

We used 2 six-ounce containers of So Delicious vanilla coconut yogurt

We did use the eggs so this cake is not vegan

We used 1 container of sugar and I still found the cake to be on the sweeter side

Instead of vegetable oil which can be either soy or corn or both as well as genetically modified, we used safflower oil.

The vanilla and baking powder stayed the same.

For the flour, since I have a Vitamix high speed blender, I am able to make my own flours. If you don’t have one you can always buy these at the store. For gluten free baking you generally want to use a mix of different flours in order to get the best taste, appearance and consistency.

We used:

1/2 container tapioca flour

1-1/2 containers oat flour

1 container sourgum flour

and 2 containers brown rice flour to equal the 4 cups of flour required by the recipe.

At the end Charlie also likes to add 2 containers of frozen blueberries.

After Charlie finished mixing and pouring the cake into the pan I also sprinkled some brown sugar on top to get a nice, pretty finish.

For this recipe and in the future I will most likely pre mix the flours so that Charlie can measure out the containers full himself once he has reached the point of completing this cake completely on his own.

As far as the directions go you can follow the ones from the original recipe. I do however find that ours needs to cook longer than the written 35 to 40 minutes.

Who says allergy free cooking has to be boring or tasteless? A piece of blueberry vanilla coconut yogurt cake and a cup of coffee is about as delicious as it gets! Enjoy!

About The Author

I am a food allergy mama of 4 boys, a former fashion designer, and a master of the five point palm exploding heart technique, keeping it Fantastico.

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