Fit Gluten-Free Yogurt Bundt Cake Recipe

If you’re looking for a gluten-free, light-textured cake to enjoy as a post-workout snack or to serve at your next event, this recipe is perfect. This gluten-free bundt cake is easy to make and packed with delicious flavor. It’s ideal for those who love sweet treats without compromising their dietary needs. Whether you’re a home baker or looking for healthy recipes to share with your friends, try this delicious cake. We at our Private Personal Training Fitness Studio Feed The Fit in Brighton and Hove love this cake! And you will love it too.

Ingredients:

Topping and Filling:

300g walnuts (or a mix of nuts, chopped)
2 apples, chopped into small pieces
4 tbsp maple syrup
2 tbsp vanilla extract
50g butter

Cake:

70g xylitol (can be replaced with cane sugar)
400g white yogurt (maximum 3% fat)
2 tsp vanilla extract
100g coconut oil
230g gluten-free self-raising flour
1 pinch of salt
2 large eggs (L) or 3 medium eggs

Instructions:

Step 1: Prepare the Topping and Filling

On a medium heat pan, toss all the ingredients for the topping and filling (walnuts, chopped apples, maple syrup, vanilla extract, and butter).
Cook until the mixture is caramelized and fragrant, stirring occasionally.
Set aside to cool slightly.

Step 2: Preheat and Prepare the Bundt Pan

Preheat your oven to 180°C.
Grease a 23 cm bundt pan with butter or oil and lightly dust with gluten-free flour to ensure an easy release.

Step 3: Make the Cake Batter

In a large mixing bowl, crack the eggs and add the xylitol (or cane sugar). Beat until the mixture is light and foamy.
Stir in the yogurt, vanilla extract, and coconut oil until well combined.
In a separate bowl, mix the gluten-free self-raising flour and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to maintain a light texture.

Step 4: Layer the Cake

Start by spreading half of the filling mixture (apples, cinnamon, nuts, vanilla, butter) evenly across the bottom of the prepared bundt pan.
Spoon in half of the cake batter, spreading it gently over the filling to create an even layer.
Sprinkle the remaining filling mixture evenly over the first layer of cake batter.
Pour in the rest of the cake batter, making sure to smooth the top with a spatula.

Step 5: Bake

Bake in the preheated oven for 50 minutes at 180°C.
Check for doneness by inserting a toothpick—it should come out clean when the cake is ready.

Step 6: Cool and Serve

Allow the cake to cool slightly in the pan for about 10 minutes before carefully turning it out onto a plate.
Slice the bundt cake into 12 portions and serve.

Nutrition Facts (per serving):

Calories: 255 kcal
Total Fat: 17g
- Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 45mg
Total Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 12g
Protein: 5g

Key Nutritional Notes:

Healthy Fats: The cake uses walnuts and coconut oil, which provide a source of healthy fats and energy for active individuals.
Lower Sugar Content: Xylitol or cane sugar can be used, helping to keep the sugar levels moderate compared to typical desserts.
Protein: The eggs and yogurt in the recipe contribute to the higher protein content, making this a more balanced treat.
Gluten-Free Option: With the use of gluten-free self-raising flour, this cake is suitable for those with gluten intolerance.
Enjoy!

This cake is perfect for post-workout snacks or client celebrations at your Private Personal Training Fitness Studio in Brighton and Hove, or as a healthier dessert option. The combination of sweet apples and caramelized walnuts creates a satisfying and nutritious treat that’s sure to impress!