Lactose-free yogurt, oat and raisin cake

Name: Lactose-free yogurt, oat and raisin cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: Type 00 flour ¾ cup; Whole grain flour 0.67 cup; Nut flour 2 ½ tbsp; Rolled oats 0.67 cup; Eggs 5.8 oz; Sugar 0.4 cup; Raisins 0.7 cup; Lactose-free Yogurt strawberry 1 cup; Vegetable oil 5 ½ tbsp; Baking powder 1 ¾ tsp; Rolled oats ¼ cup; Brown sugar 1 ½ tbsp

it br es de fr nl

277

Calories per serving

Energy Kcal 277
Carbohydrates g 36.7
of which sugars g 18.8
Protein g 5.9
Fats g 11.9
of which saturated fat g 2.05
Fiber g 2.5
Cholesterol mg 63
Sodium mg 43

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 10
Cost: Average

PRESENTATION

La torta senza lattosio allo yogurt, avena e uvetta is kinda a classic, especially for those in Italy looking for something lighter for breakfast or a snack. This lactose-free cake is seriously good, combining simple, wholesome ingredients like oats, dairy-free yogurt, and plump raisins. And the flavor? Slightly sweet. It’s moist and tender, not too heavy, with that natural tangy note from the yogurt—pretty much a nice touch. Really. In many Italian homes, this kind of yogurt cake is often served with morning coffee or a big mug of tea.

It's perfect for when you crave something homemade and comforting. The best part? Even those avoiding regular milk can enjoy it—thanks to the lactose-free baking that’s easy on the stomach. Across different regions, you might notice little twists here and there. Sometimes, folks add a dash of cinnamon or swap in other dried fruits, but the main idea stays: a raisin cake that’s simple and friendly to share.

The oats in this oat cake keep it filling without being over the top, and the raisins add just enough chewiness to mix things up. Kids love how golden the top gets, and parents appreciate that it’s a pretty healthy cake recipe to start the day. Even with dairy-free yogurt, this dairy-free dessert holds that old-fashioned taste people love—just with a modern twist for anyone avoiding lactose.

Pair it with plant-based milk or enjoy a slice on its own—it feels so casual. Many families in Italy keep a recipe like this handy for busy mornings or after-school treats. It’s that kind of homemade delight that makes the kitchen smell sweet and welcoming. And you know what? Everyone ends up going back for seconds. No one misses the regular milk—this cake proves that simple flavors can still be really really tasty and fun to share. Whether you're rushing or just want a cozy treat, this cake fits the bill perfectly. And shows you don’t need complicated ingredients to make something so so good.

INGREDIENTS

277

Calories per serving

for a 10-inch diameter pan: Type 00 flour ¾ cup (90 g); Whole grain flour 0.67 cup (90 g); Nut flour 2 ½ tbsp (20 g); Rolled oats 0.67 cup (50 g); Eggs 5.8 oz (165 g); Sugar 0.4 cup (80 g); Raisins 0.7 cup (100 g); Lactose-free Yogurt 1 cup (250 g) - strawberry; Vegetable oil 5 ½ tbsp (80 g); Baking powder 1 ¾ tsp (8 g)

for the surface: Rolled oats ¼ cup (20 g); Brown sugar 1 ½ tbsp (20 g)

Preparation

How to prepare Lactose-free yogurt, oat and raisin cake

To prepare the lactose-free cake, first pour the eggs into a bowl 1, add the brown sugar 2, and mix for one minute with an electric mixer 3.

Continue mixing while slowly adding the oil 4. Then add the sifted flour 5, whole wheat flour 6,

hazelnut flour 7 and the sifted baking powder 8. Mix again with the beaters until you obtain a smooth batter. Then add the yogurt 9,

the oat flakes and raisins 11. Continue mixing with the electric beaters until they are well incorporated 12.

Pour into a pan measuring 8.5 inches at the bottom and 10 inches on the surface, previously greased. Garnish the surface with oat flakes 14 and brown sugar 15.

At this point 16 bake in a static oven preheated to 356°F for 30 minutes, then switch to a fan-assisted mode and bake for another 5 minutes to slightly caramelize the surface of the cake. Remove from the oven 17 and let it cool before removing from the pan and serving 18.