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Tuesday, 22 October 2013

Fruity Yogo Cake (Vegan, Gluten Free)

Here comes my lovely and beloved wife's yummy and amazing creation.

A vegan cake with no added sugar that's also suitable for the ones on a gluten free diet - Fruity Yogo Cake. Actually it's suitable for everyone who just loves cakes... :)

A light, smooth and rich fruity cake with yoghurt loaded with fruits and chocolate topping. The base is soft chocolate sponge made of ground almonds.

Ingredients for 7” cake

for the sponge:

  • 125 ground almonds
  • ½ tsp cinnamon
  • 15g cocoa powder
  • egg substitute for 3 eggs
  • 60g agave syrup
  • 5-6 tbs soy milk – add one spoon at a time till the dollop becomes thick but liquid to be poured

for the cream:

  • big pot of soya yoghurt (we used Alpro Vanilla, 500g, but plain is also OK)
  • agave syrup to taste
  • 2 tbs agar agar with 300ml water
  • fruits to taste

for the chocolate topping:

  • 100g coconut milk (the thick, cream-like one, sold in can)
  • 200g vegan chocolate
  • 3 tbs coconut oil



Mix all the ingredients but the soy milk in a mixing bowl. When it's done start adding the soy milk one by one spoonful portion at a time till it becomes a thick liquid. Put liner or grease paper into the tin if needed and pour the mix into it.
Bake the cake in preheated oven for approx. 30mins at 180 °C – then 'needle test': stick a toothpick into the centre of the sponge, if it's clean when pulled out the sponge is ready. Leave it to cool. Remove the sponge from the tin when cold.


Boil the water in a pan then dissolve the agar agar in it. In the meantime mix the yoghurt with the agave syrup untill smooth. Add the dissolved agar agar. Cover the inside of the tin with cling film and put the cold sponge back. Put fruits cut in half around the tin. If yoghurt is already slightly thickened carefully pour it onto the sponge, the fuit halves should stay around the tin. You can fill the yoghurt with fruits according to taste. Cake goes into the fridge for at least 2 hours.


When you have put the cake into the fridge you can start to prepare the chocolate topping. Boil the coconut milk in a pan then add the coconut oil. When the coconut oil becomes liquid you can take it off the hob to dissolve the chunks of chocolate in. Then leave it to cool.
If the yoghurt layer is jellified apply the chocolate topping and decorate with fruits. Put it back into the fridge for at least 2 hours. You can take it out of the tin when the topping is also jellified. After it you can remove the cling film, but do it very carefully.

And now you can bolt down your fruits of labor!:)
Tip: if you want it even better, blend some of the fruits into the yoghurt, so the fruity flavour to spread all over the yoghurt layer :)

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