This simple and delicious gluten-free cake is a crowd-pleaser
Preheat the oven to 180°C. Line a loaf tin (20 x10 cm) with baking paper.
Place yoghurt, eggs, melted butter or coconut oil & vanilla extract into a large mixing bowl. Using a whisk, stir until well combined and creamy.
Add the almond meal, sweetener of choice, baking powder, and salt to the wet mixture.
Using a spatula, combine the dry ingredients into the wet mix gradually and gently.
Pour the resultant cake batter evenly into the lined loaf tin. Top with optional walnuts or any nut/seeds of choice.
Bake for 45-50 minutes or until a skewer comes out dry.
Allow to cool completely. Cut into slices and serve alone or with your favourite low carb fruit, cream or icecream.
Servings 10