Blueberry lemon yogurt cake (dairy-free)
If you're looking for an easy, nourishing, and family-friendly recipe that checks all the boxes—gluten-free, dairy-free, refined sugar-free, high in protein, and deliciously satisfying—this baked yogurt cake might just become your new go-to.
This recipe is gentle on digestion, loaded with whole-food nutrients, and feels like comfort food without any of the usual inflammatory triggers. It’s kid-approved, gut-friendly, and perfect for women looking to support their hormones with smart, healing ingredients.
Why This Cake Works So Well?
1. Easy to Make Everything goes into one blender or mixing bowl—no special steps or complicated techniques.
2. Great for Kids with Sensitivities This cake is free from gluten, dairy, and refined sugar. It’s sweetened naturally with maple syrup and bursting with juicy blueberries, making it perfect for kids with food sensitivities or parents looking for more nourishing snacks.
3. Hormone-Friendly and Digestion-Supportive Thanks to the clean ingredients, this cake supports your gut and hormones rather than burdening them. The tapioca starch is soothing and easy to digest, the eggs provide high-quality protein, and the plant-based yogurt (especially if it includes probiotics) helps feed a healthy gut microbiome. All of this works in favor of women’s hormonal balance.
4. Naturally Sweet, No Refined Sugar Sweetened with just a bit of maple syrup and the natural sweetness of berries, this cake won’t spike your blood sugar, making it ideal for sustained energy and mood balance.
5. High in Protein Six eggs and a generous amount of yogurt make this cake a solid source of protein—essential for blood sugar stability, hormone production, and satiety.
6. Dreamy, Custard-Like Texture The result is somewhere between a custard and a soft breakfast cake. Lightly sweet, creamy, and gently firm, it’s the kind of texture that feels indulgent yet clean.
How to Serve It? This cake is incredibly versatile. You can:
Serve it warm or cold
Enjoy it plain or topped with fresh raspberries, dark chocolate chips, or a drizzle of honey
Pack it into school lunchboxes
Great dessert idea.
RECIPE
Ingredients
650 g vanilla-flavored plant-based yogurt
6 eggs
150 g frozen blueberries
100 g tapioca starch
4 Tbsp lemon juice
2 Tbsp maple syrup
Coconut oil, for greasing
For garnish: fresh raspberries, dark chocolate chips, more yogurt, fresh fruits, honey
Instructions
Preheat your oven to 350°F (175°C).
If using unsweetened, unflavored plant-based yogurt, add 2 extra tablespoons of maple syrup and 2 tablespoons of vanilla extract to the batter.
In a blender or mixing bowl, combine the yogurt, eggs, tapioca starch, lemon juice, and maple syrup. Blend/whisk until smooth and well incorporated.
Line a 9-inch tart or cake pan with parchment paper and lightly grease it with coconut oil to prevent sticking.
Pour the batter into the prepared pan and evenly scatter the frozen blueberries over the top.
Bake for 60 minutes, or until the center is set and the top is lightly golden.
The cake will slightly deflate after baking—this is normal.
Let it cool slightly, then decorate with fresh raspberries and dark chocolate chips.
Optional: Serve with extra yogurt, a drizzle of honey or maple syrup, and fresh fruit for a more indulgent breakfast.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana