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Cherry and yogurt loaf cake

This cherry and yogurt loaf cake is made with gluten-free flour and dairy-free yogurt so those with allergies can enjoy it too at summer garden parties or picnics. You can use natural  soya, oat or coconut yogurt - the most suitable for this recipe is Alpro’s cherry flavoured soya yogurt. If dairy or gluten is not an issue for you, then use all purpose flour and normal yogurt.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g dairy free spread
  • 100 g sugar or 50g Stevia
  • 2 large eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 200 g vegan yoghurt
  • 250 g cherries pitted
  • 1 tsp vanilla paste
  • Almond flakes or brown sugar to garnish

Method
 

  1. Preheat the oven to 180°C. Line a medium loaf tin with paper.
  2. Stone the cherries, you should get about a cupful.
  3. Beat together the soft spread and the sugar/stevia until pale and creamy.
  4. Beat in the vanilla then the eggs, one by one. Add the yogurt and combine.
  5. Finally stir in the flour and baking powder.
  6. Transfer half of the smooth batter into the prepared loaf pan. Arrange the stoned cherries on top, then cover them evenly with the remaining batter.
  7. Scatter some almond flakes or brown sugar on top (or decorate it with extra cherries if preferred), then put the tin in the middle of the oven.
  8. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  9. Rest the cake in the pan for about 15 minutes, then move it to a wire-rack to cool completely.
  10. You can drizzle the cake with a glaze or dust some icing sugar on the top.