French yogurt cake, an easy gluten free dessert during the spring and summer months

I have an aunt who lives in France that I often exchange recipes with. One of my favourite recipes is this French yogurt cake. Almost immediately after she shared the recipe with me, I began creating a gluten free version!

Apparently in France this cake a simple household staple. Traditionally you would use a small glass yogurt pot to measure out all of the ingredients.

Favourite Takeaways:

  1. A very quick cake option
  2. Just sweet enough
  3. Travels well

The only adjustment I made to the original recipe was in regards to the flour, which makes this cake gluten free.

alteration notes:

  • Used AP gluten-free flour

approximate times:

  • Prep: 10 minutes
  • Bake: 50-55 minutes


d r y

w e t


  1. Preheat oven to 350 F.
  2. Line a 9×5 loaf pan with parchment paper
  3. In a medium bowl add flour, baking powder, salt –  whisk until thoroughly combined
  4. Set aside the mixture
  5. In a large bowl add sugar, eggs, yogurt, oil, vanilla, lemon zest – whisk until thoroughly combined
  6. Add the dry mixture to the wet mixture – fold in until just combined
  7. Pour batter into lined loaf pan
  8. Bake for 50-55 mins until a wooden toothpick (insert in the middle) comes out clean – should be a light-golden brown
  9. Cool slightly (5-10 mins) before transferring onto a cooling rack

further insights:

  • serves about 8
  • chose a Gluten Free flour with Xanthan Gum
  • used a dry 1/2 cup measuring cup (yogurt and oil) to keep ratios the same
  • folded in batter with a spatula
  • to avoid a tougher dough, avoid over mixing/handling
  • can be made ahead and stored in airtight container – about 1 day prior
  • freezes well in an airtight container

Similar to the French yogurt cake, this peach crisp is also a simple and quick gluten free dessert for the spring and summer months. You can easily swap out the peaches for berries or cherries if peaches are not yet in season.

If you have any questions about the recipe feel free to leave a note in the comments section below.



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  1. […] gifted the newest edition and have been loving it so far. It’s where I found my favourite summertime cake […]

  2. Brina says:

    Hello Jessica, thank you for this recipe, I am excited to make it! Can Cup4Cup gluten-free flour also be used, or is Red Mill brand better for this recipe? Also, for shipping this cake, how would you recommend packing it? Would 3-4 day shipping time be okay? Thank you!

    • Jessica says:

      Hi Brina,

      Thank you for stopping by! Yes, you can absolutely use Cup4Cup gluten-free flour. The AP one (blue bag) is one of my favourites.

      While I have shipped cookies a handful of times, I honestly have never shipped a cake before. Because of the moisture content, I will admit that the idea makes me a little nervous. I would recommend overnight shipping, if possible. This article from Southern Living includes some insightful packing suggestions:

      Take care

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