Yogurt Cake with Rice Flour

This delicious recipe is from a dear friend of mine, a fellow food blogger. It is absolutely to-die-for. I’m so grateful she has shared it with us!


100 g butter = 3.5 oz
150 g sugar = 5.25 oz
125 yogurt = 4.3 oz
200 g rice flour = 7 oz
4 teaspoons baking powder
1 teaspoon vanilla extract
a pinch of salt


1. Preheat the oven to 180°C and prepare a cake pan. I used a ring form, but the shape is not important.

2. Sift together the flour and the baking powder.

3. Separate the yolks from the whites. Beat the egg whites with a pinch of salt until firm, and set aside.

4. Cream the butter and sugar until light and fluffy.

5. Add the yolks, the yogurt and the vanilla extract (I used vanilla flavored yogurt, but any yogurt will do fine – plain, fruit, hazelnut, whatever you like). Mix shortly and then add the flour and the egg whites (in thirds, alternating them and mixing shortly after each addition).

6. Pour the batter into a prepared cake pan and bake for about 25 minutes or until a toothpick comes out clean.

7. Let it cool on a cooling rack. Sprinkle with powdered sugar, or decorate with melted chocolate.

Try spreading some Nutella on a slice, mmmmmmmmmmmm, yummy!

This recipe comes from Rebecca Subbiah RD, LDN, cPT of:

Tina Turbin


From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

19 thoughts on “Yogurt Cake with Rice Flour

  1. It’s funny how something like this may not sound that appetizing for people who are used to eating typical junk food desserts, but I happen to be familiar with yogurt cake and I know it to be soooo good! It tastes surprisingly wholesome and sweet but not too sweet, just perfect in fact.

  2. I made this tonight and it turned out fantastic! I even spread nutella on it and I couldn’t believe how amazing it tasted! It was firm and held together but at the same time it was moist and full of flavor. I am definitely going to be making this cake again! P.S. It was also a very simple recipe.

  3. I can’t say I’ve had a lot of luck with rice flour, sometimes it ends up flat and tasteless, but this recipe really works! I made it for my husband’s birthday today because he doesn’t like traditional frosting cakes and he’s also not a huge chocolate fan, and he really liked it a lot! I am saving the rest and will be dipping it in my coffee tomorrow morning and snacking on it here and there throughout the day. It doesn’t taste like it’s bad for you so you can eat a lot of it guilt-free.

  4. I do like rice flour, but I find that a mix of flours works best for my cakes. I like to make the following mix:

    6 cups white rice flour
    2 cups potato starch
    1 cup tapioca flour

    Here’s a good article on cooking with rice flour I wanted to share with ya’ll: . Definitely don’t forget xanthan gum or other gluten subsitute!

  5. This sounds so good! I’ve been looking for a unique cake for my gluten-free BFF’s bridal shower cake. I think she’s really going to like this, but I’m going to make a test cake first and let you know how it comes out!

  6. Mmmm I’m going to make this with naturally gluten free Chobani yogurt…my favorite! I’m so happy about the Greek yogurt trend. For the first time I truly love yogurt and can even eat it plain!

  7. I made this and it turned out great! At first I was like, “Yogurt cake???” but it sounded healthy and simple, and it turned out great! It was surprisingly moist and didn’t get all crumbly, which I was worried about because that often happens when I bake gluten-free.

  8. Hi, Tina, it’s me again! What a great cake this turned out to be. I prefer unique spongy cakes like this one over the traditional birthday-cake type with icing. I did not try it with Nutella though, I totally forgot to pick some up from the store! But no worries, I’ll definitely be making this one again and I won’t forgot the Nutella this time around:)

  9. Mmmm sounds great! My mom makes a great yogurt cake too. I’d like to see how this compares because hers gets a little dry sometime.

  10. Ack! I’m trying to make this for some friends coming over in a couple of hours, but I don’t see anywhere how many eggs this recipe requires!

  11. I have read your yogurt cake recipe and it says to add the yolks to the yogurt etc. But there are no eggs in the ingriedient list. How many eggs?
    I’m either blind or I can’t see them in the recipe. I know some replays say that they have made the recipe.

  12. Hi Nicki, I can’t reach the writer of this recipe ASAP but I believe it is 3 eggs. Hope this helps and that it turns out ok!

  13. Have just tried this with 3 eggs as advised in the comments above, and added some orange zest in the batter (at the same time as the yoghurt and egg yolks). MMMMMM

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