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Blueberry apple yogurt cake.

Tasty and simple low-fat cake, the yogurt keeps the cake nice and juicy on the inside.

You can always use other fruits to your liking.

(Use what you would have thrown away otherwise..)


  • 250 g low-fat Greek yogurt.

  • 250 g Cottage cheese.

  • 150 g Oat flour

  • 50 g Coconut flour

  • 50 g Almond flour

  • 1.5 tsp Baking powder

  • 10 g Stevia (granulated sugar).

  • 5 g Vanilla sugar (bourbon).

  • 2 eggs.

  • 100 g apple

  • 25 g raisins

  • 50 g Blueberries.

  • Pinch of cinnamon.

  • Pinch of salt.

  • 1 tsp coconut oil (melted)

  • Almond flakes (to finish)


  • Let the raisins swell in water or milk.

  • Preheat the oven to 180 degrees.

  • Place all wet ingredients and dry ingredients separately in mixing bowls.

  • Wash the fruit and cut the apple into cubes.

  • Mix all dry ingredients together, do the same for the wet ones.

  • Then gradually bring both together until you obtain one mass.

  • Add the apples, raisins, and berries and stir gently into the batter.

  • Line a springform or baking tin with baking paper and put the batter in it.

  • Make sure the batter is evenly divided and sprinkle with the almond flakes.

  • Bake for 35 to 40 minutes.

  • Let the cake cool for a moment in the mold, then let it cool completely on a wire rack.



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