Quantity: For 1 cake (or 5 small ones) |  Preparation Time: 7 minutes |  Cooking time: 25-45 minutes (depending on mould size)



  • 1 yoghurt with whole milk or coconut
  • 1.5 bowl of sugar
  • 2 bowls of whole grain rice flour
  • 1 bowl of almond powder
  • 0.5 bowl of milk or almond milk
  • 0,5 bowl of liquefied red palm oil
  • 3 eggs
  • 1 tsp vanilla powder
  • 1 tsp compote spices
  • 1 tsp sodium bicarbonate
  • 1 pinch of salt



Preheat the oven to 180°C.

In a large salad bowl, pour all the ingredients: yoghurt, sugar, whole grain rice flour, almond powder, milk, palm oil, eggs, baking soda, salt and spices.

Mix with a large whisk and as soon as the batter is nice, pour it into the oiled mould(s).

Bake for a minimum of 25 minutes (for cupcakes) to 45 minutes for a Springform pan.

At the end of the baking time, check that the cake is well baked by pricking it with the tip of a knife, it must come out clean.

Let cool slightly, then unmould.

Gateaux au yaourt palme rouge Emile Noël