Berry Yoghurt Cake

This is a lovely healthy twist on the traditional Victoria sponge, containing yoghurt and ground almonds with coconut sugar rather than refined white sugar.

It’s perfect for family celebrations tea parties – or simply if you are feeling a bit British! I made this union jack cake for VE Day celebrations, but you can decorate it with whatever berry arrangement you want!

As usual, I have given ingredient options to make this cake allergen-free or vegan so no one misses out!

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Berry Yoghurt Cake

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Prep Time 10

Cook Time 25

Total Time 1 35

Course Baking, Snacks & Treats

Servings people

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Vegan, Vegetarian

Ingredients

Cake

80 g Butter (unsalted – can use light olive oil)
2 Eggs (or two flax eggs – 2 tablespoons ground flax seeds mixed with 6 tablespoons water)
80 g Coconut sugar
250 g Yoghurt (Plain Greek Style Yoghurt or coconut yoghurt)
0.5 tsp Vanilla Extract
2 Lemons (zest from both)
200 g Spelt Flour (or Plain Gluten-free Flour)
50 g Ground almonds (or flour if nut-free)
2 tsp Baking powder
1 pinch Salt (optional)

Butter Icing

300 g Unrefined icing sugar (sieved)
175 g Soft butter (use vegan margarine if dairy-free)
0.5 tsp Vanilla Essence

Decorations

225 g Raspberries
200 g Blueberries

Instructions

Set your oven to 190 degrees (170 degrees fan).
Melt the butter in a small saucepan.
Beat the two eggs and mix in the coconut sugar and then the melted butter.
Then add in the yoghurt, vanilla essence and the lemon zest.
Stir in the flour, almonds and baking powder plus a pinch of salt.
Line a 12 inch by 8 inch baking tin with some parchment paper, using a few little spots of butter to stick the paper to the tin.
Pour the mixture into the lined baking tin and bake for 25 minutes. You can tell if it is done if you prick a cocktail stick into the cake and it comes out clean.
Let the cake cool on a wire rack whilst you make the icing. It must be cooled entirely before putting on the icing.
Take room temperature butter and add the vanilla extract. Mix with an electric whisk until smooth.
Gradually add in the icing sugar and mix until it makes a lovely thick icing.
Use a palate knife to spread the icing onto the cake and then start decorating with the berries to make a union jack shape.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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