specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

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more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

lactose and fructose-free blueberry yoghurt cake

eating without complaints

Fancy a delicious cake that is also lactose and fructose-free? Try making this delicious lactose and fructose-free Blueberry Yoghurt Cake! Read the recipe below.

Preparation time: 20 minutes + 60 minutes oven time

For one cake you will need:

  • 150 grams of lactose-free butter, melted
  • 220 grams of sugar (from dried glucose syrup)
  • 2 eggs
  • 140 grams of lactose-free (Greek) yoghurt
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 225 grams of self-rising baking flour, sifted
  • 125 grams of fresh blueberries + a few extra
  • powdered sugar (from rice syrup)

Extra requirements: a cake tin or a bundt pan, a mixer or food processor with whisk

How do you make this cake?

  1. Preheat the oven to 160 degrees Celsius. Grease the cake tin or bundt pan.
  2. Beat the butter, sugar, eggs, yoghurt, lemon zest and vanilla extract in a mixer or food processor with a whisk until you obtain a smooth batter.
  3. Add the self-rising flour and beat well.
  4. Stir in the blueberries and spoon the batter into the greased cake tin. Smooth the top.
  5. Bake the cake for about 1 hour in the preheated oven.
  6. Prick the cake with a skewer. When no more batter sticks to the skewer, the cake is done. Take the cake out of the oven and let it cool in the tin for about 10 minutes, then place it on a cooling rack and let it cool completely.
  7. Sprinkle with the icing sugar and garnish with a few fresh blueberries if desired.
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