Rice Flour Yogurt Cake with Kiwi

Rice flour yogurt cake is a popular gluten-free dessert that originated in Southeast Asia and is loved for its light and fluffy texture.

This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Rice Flour Yogurt Cake with Kiwi

Cooking Method: Baking Cuisine: International Courses: Any, Bakery, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Rice flour
• 1 cup Sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Yogurt
• 0.5 cup Vegetable oil
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 2 sliced Kiwi

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a mixing bowl, combine the rice flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the yogurt, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the greased cake pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the cake cool in the pan for 10 minutes.
8. Transfer the cake to a wire rack and let it cool completely.
9. Once cooled, top the cake with sliced kiwi.
10. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.