Why not use your air fryer to make a dessert?! With just a few ingredients, this gluten-free, FODMAP-friendly cake will charm you with its creamy texture and refreshing taste, setting it apart from traditional desserts. Plus, enjoy 10 g of protein thanks to Greek yogurt and eggs!
Enjoy!
Preparation
10
min
Cooking
45
min
Waiting
120
min
Portion
6
Ingredients
- 500 ml (2 cups) lactose-free plain Greek yogurt, 0% MF
- 4 eggs
- 5 ml (1 tsp) vanilla extract
- 85 ml (⅓ cup) almond flour
- 85 ml (⅓ cup) cornstarch
- 60 ml (¼ cup) granulated sugar
- 5 ml (1 tsp) baking powder
- 250 ml (1 cup) fresh blueberries
Preparation
- In a large bowl, mix the yogurt, eggs, and vanilla until smooth.
- In another bowl, combine the almond flour, cornstarch, granulated sugar, baking powder, and a pinch of salt (optional). Gently fold this dry mixture into the wet ingredients until smooth.
- Add the blueberries and fold gently to avoid crushing them.
- Pour the batter into a 15 cm (6 in) round pan lined with parchment paper, smoothing the surface with a spatula.
- Place the pan in a preheated air fryer at 300°F (150°C). Bake for 20 minutes, then cover the pan with aluminum foil to prevent the top from burning. Continue cooking for 20–25 minutes, or until the top is puffed, slightly wobbly, and the internal temperature reaches 160°F (70°C).
- Remove the pan from the air fryer and let the cake cool to room temperature. Refrigerate for at least 2 hours to allow the cake to firm up before slicing and serving.
Notes
Keeps for up to 7 days in an airtight container in the refrigerator. Can be frozen for up to 3 months.
For this recipe, we used a Pyrex dish, but you can also use silicone molds (specifically designed for the size of Air Fryer baskets, which are easily available online), a metal dish (stainless steel) or cast iron.
Registered Dietitian Nutritionist in Quebec City
