Gluten-Free Vanilla Yogurt Cake with Blueberry Glaze

Trying to cut out the gluten or do you just really love amazing cake? Finding good gluten-free desserts and baked goods can be a challenge. So, ditch the gluten and swap it out for this rich moist vanilla cake sweetened with a glossy blueberry glaze that will please anyone.

Ingredients

For the cake:

  • 1 cup whole milk plain Greek yogurt
  • 3 large eggs
  • ½ cup vegetable oil
  • l ¾ cup granulated sugar
  • 1 ½ tsp. baking powder
  • 2 vanilla beans, seeds scraped
  • 1 tsp. Kosher salt
  • 1 cup brown rice flour
  • ½ cup white rice flour

For the blueberry glaze:

  • ½ lemon, juice and zest
  • 1 cup confectioner’s sugar
  • 2 tbsp. cornstarch
  • 1 cup water
  • 2 cups blueberries

Instructions

  1. Preheat your Wolf Convection Steam Oven to Convection Humid mode 325F. Grease a 9-inch cake pan.
  2. In a stand mixer, beat vegetable oil and sugar, then add eggs, one at a time, beating until smooth.
  3. Next, add Greek yogurt, vanilla bean seeds, and salt and beat until smooth.
  4. Add baking powder and flours in 1/2-cup increments, scraping the sides of the mixing bowl with a rubber spatula as needed. Beat on medium-low speed until well-combined.
  5. Pour into your greased cake pan and bake 30 minutes. While baking, make the blueberry glaze. Let cake cool completely before glazing.

Glaze

  1. Combine all ingredients for glaze in your Wolf blender and puree one minute.
  2. Using a fine mesh strainer, strain puree into medium-sized saucepan to remove any blueberry skins.
  3. Boil this mixture, then simmer until sugar and cornstarch has dissolved, and a rich, dark, royal purple color is achieved.
  4. When your cake is cooled, pour the glaze onto the center of the cake, letting it evenly coat the cake on top and sides.
  5. Let chill in the fridge for the glaze to set. Serve cool or at room temperature.