Gluten Free Raspberry Chocolate Yogurt Loaf

Gluten Free Raspberry Chocolate Yogurt Loaf

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Quick and easy 6 ingredient gluten free raspberry chocolate yogurt loaf. Healthier than your average cake with no butter or oil needed..This yogurt loaf is also dairy free too.

I love a good slice of cake after my lunch. Since i want to eat cake everyday, that’s where yogurt loaves are great. Healthier than your average cake and very versatile. Simply swap out the raspberries for another fruit and the chocolate for nuts, shredded coconut or anything else you fancy throwing in. Made from scratch in around 45 minutes this is a staple recipe in my household and sure to not disappoint.

Why Make This Gluten Free Raspberry Chocolate Yogurt Loaf

It’s simple to make and only needs 6 normal store cupboard ingredients. I used a gluten free self raising flour mix that already contains xanthan gum for this recipe. I find it easier to use a store bought gluten free flour blend. As you need a few different types of flours to make up for not using a flour that contains gluten.

Why Make a Healthier Version

Before we get started on how this yogurt loaf is healthier. I just want to say am all about indulging in some sweet treats and desserts. You shouldn’t deprive your self of anything that brings you joy. I make healthier lower sugar recipes because my stomach doesn’t agreed with having large quantities of sugar. I don’t want to miss out on eating cake, so I create desserts I can still eat and enjoy.

gluten free loaf cake in a loaf tin

Healthier Than Your Average Yogurt Loaf

While this gluten free yogurt loaf is lower in sugar and dairy free it still taste amazing and you won’t feel like your missing out. With no butter or oil needed, thanks to the yogurt. I used a plain soy based yogurt from Asda by the brand Alpro. When using yogurt as a replacement for butter or oil you only need ¾ the amount since it will produces a more moist cake.

Related Recipe >>>>>>>>>> Healthy Lemon Drizzle Loaf

Can I Make This Vegan

Yes you can. However I haven’t tested out using any egg replacers. If you have a go to egg substitute you like to use them by all means try it out. I would love to know how it turns out.

raspberry chocolate loaf sliced up on a wooden board

Fresh or Frozen Raspberries?

For me I used frozen raspberries. Simply defrost and slice them in half before adding them to the batter. I find frozen fruit in general to be more cost effective. Since it’s fresh fruit is not something I buy every week it makes more sense to buy the frozen kind. This way I don’t have to worry about it going off before I use it. In the winter months it’s much cheaper the frozen kind and means you can still make yummy treats all year round.

Ingredients Needed

Gluten free self raising flour (that contains xanthan gum)

Dairy free plain yoghurt

Coconut sugar


Raspberries (fresh or frozen)

Dairy free chocolate

Raspberry flavouring (optional)

raspberry chocolate loaf

More Healthier Cake Recipes to Try

Chocolate Cherry Bakewell Loaf (Gluten Free, Dairy Free)

Strawberry White Chocolate Cookie Bars (Gluten Free, Dairy Free)

Chocolate Chip Banana Bread Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Gluten Free Raspberry Chocolate Yogurt Loaf

Quick and easy 6 ingredient gluten free raspberry chocolate yogurt loaf. Healthier than your average cake with no butter or oil needed..This yogurt loaf is also dairy free too.

Course Dessert
Cuisine dairy free, gluten free, Low Sugar, oil free
Keyword Gluten Free Raspberry Chocolate Yogurt Loaf
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 slices


  • 200 grams Gluten free self rising flour with xanthan gum
  • 175 grams Dairy free plain yogurt
  • 30 grams Coconut sugar
  • 3 medium Eggs
  • 115 grams Raspberries fresh or frozen
  • 30 grams Dairy free chocolate i used dark chocolate
  • 1 tsp Raspberry flavouring optional


  1. Pre heat oven to 180 and grease or line a 1lb loaf tin.

  2. In a medium sized mixing bowl add in the yogurt, egg and raspberry flavouring. Mix everything together.

  3. Add flour and sugar to the wet mixture and stir to combine until now lumps remain.

  4. Chop up your chocolate and stir that through the mixture.

  5. Add in your raspberries and stir them through the mixture.

  6. Scoop your mixture into the prepared loaf tin and loosely cover tin foil.

  7. Bake in the oven at 180c for 20 minutes. Then remove the tin foil foil and bake for another 10 minutes.

  8. Remove from the oven and check that it is baked in the centre. if its still wet in the centre return to the oven and keep checking it every 5 minutes until its completely baked.

  9. Leave to cool for 5 minutes in the loaf tin. Then remove it and leave it to cool completely on a cooling rack.

  10. This made about 8 slices depending how thick you cut them. Since there is a lot of yogurt and fruit in this loaf its best to store it wrapped in foil in the fridge if you wont consume it all within 2 days. It will last 4-5 in the fridge. You can heat it up in the microwave for 10-20 seconds.

raspberry chocolate yogurt loaf