• 200 grams (7 ounces) butter
  • 4 large eggs
  • 180 grams (6.35 ounces or 7/8 cup) sugar
  • 100 grams (3.55 ounces or 3/4 cup) wheat flour
  • 70 grams (2.47 ounces or 1/2 cup) coconut flour
  • 30 grams (1.06 ounces or 1/4 cup) starch
  • 10 grams (0.35 ounces or 2 teaspoons) baking powder


  • 3 ripe peaches (about 400 grams or 14.11 ounces)
  • 40 grams (1.41 ounces or 2 tablespoons) coconut sugar (or regular sugar)


  • 80 grams (2.82 ounces or 1/3 cup) coconut milk
  • 80 grams (2.82 ounces or 1/3 cup) regular milk
  • 30 grams (1.06 ounces or 2 1/2 tablespoons) sugar

Yoghurt mousse

  • 300 grams (10.58 ounces or 1 1/4 cups) peach yogurt
  • 200 grams (7.05 ounces or 3/4 cup) cream (33% fat)
  • 15 grams (0.53 ounces or 1 tablespoon) gelatin
  • 60 grams (2.12 ounces or 1/4 cup) water
  • 200 grams (7.05 ounces or 3/4 cup) ricotta or mascarpone
  • 60 grams (2.12 ounces or 1/4 cup) sugar


  • Mixing Bowls

    You will need several mixing bowls of different sizes. Stainless steel or glass bowls are ideal as they do not retain odors and mix ingredients evenly.

  • Electric Mixer

    An electric mixer will help you achieve a smooth and airy batter. Make sure your butter is soft to avoid overworking the mixer.

  • Measuring Cups and Spoons

    Accurate measurements are crucial for baking. Use a level edge to scrape off excess ingredients for precise amounts.

  • Baking Molds

    Choose two round baking molds with a diameter between 14 to 18 cm (5.5 to 7 inches). Non-stick molds can help with easy cake removal.

  • Spatula

    A spatula will help you fold ingredients gently and spread batter evenly into the molds.


Step 1

Let's make a delicious Peach Yogurt Cake that will impress everyone with its light, delicate flavors. This cake is perfect for a cozy afternoon treat! Remember, due to its delicate nature, it's best to keep this cake under 12 cm (4.7 inches) in height.

Step 2

* Biscuit:

Step 3

1. Preheat your oven to 180°C (356°F). Make sure to preheat the oven for at least 15 minutes for even baking.

Step 4

2. In a large mixing bowl, whip the softened butter and sugar until light and fluffy.

Step 5

3. Add the eggs one at a time and continue to whip until the mixture is smooth and well combined.

Step 6

4. In a separate bowl, combine the wheat flour, coconut flour, starch, and baking powder.

Step 7

5. Gradually add the dry ingredients to the butter mixture, stirring vigorously until the batter is smooth.

Step 8

6. Divide the batter equally into two baking molds (14 to 18 cm | 5.5 to 7 inches in diameter).

Step 9

7. Bake the biscuits in the preheated oven for 40 to 45 minutes. Once done, remove them from the oven and invert the cakes onto a cooling rack. Let them cool completely.

Step 10

8. Once cooled, cut each biscuit into two or three layers and set them aside for soaking.

Step 11

* Filling:

Step 12

1. Peel and dice the peaches into 1 cm (0.4 inch) cubes.

Step 13

2. Place the diced peaches in a saucepan and add the sugar.

Step 14

3. Cook over medium heat until the sugar dissolves and the peaches become soft. Be careful not to overcook. The sweeter and softer the peaches, the less sugar you'll need, and the quicker they will cook.

Step 15

* Soaking:

Step 16

1. In a small saucepan, combine the coconut milk, regular milk, and sugar.

Step 17

2. Heat the mixture until the sugar dissolves, then let it cool slightly.

Step 18

* Yoghurt mousse:

Step 19

1. Whip the cream until it forms stiff peaks and set aside.

Step 20

2. In a small bowl, soak the gelatin in water and let it bloom for a few minutes.

Step 21

3. In another bowl, mix the ricotta or mascarpone with the sugar until smooth.

Step 22

4. Add the peach yogurt to the cheese mixture and whip until well combined.

Step 23

5. Heat the gelatin mixture gently until it completely dissolves. Do not boil it. Heating slightly over low heat can help dissolve the gelatin faster without compromising its setting properties.

Step 24

6. Gradually pour the gelatin mixture into the yogurt mixture, mixing continuously.

Step 25

7. Gently fold in the whipped cream until the mousse is smooth and well combined.

Step 26

8. To assemble, layer the soaked biscuits and spread the mousse evenly between each layer according to the video instructions. Chill the cake for a few hours to set the mousse.

Step 27

Enjoy your light and delightful Peach Yogurt Cake!


Imagine a sunny afternoon, the scent of peaches and coconut wafting through the air, and a beautiful Peach Yogurt Cake as the centerpiece of your picnic table. This cake pairs wonderfully with a refreshing glass of iced tea or a delicate cup of herbal tea. For an extra touch of elegance, serve each slice with a dollop of whipped cream and a sprig of fresh mint. The lightness of the yogurt mousse complements the rich taste of the cake, making every bite a delightful experience. If you are hosting a gathering, consider turning this cake into a centerpiece by decorating it with peach slices, edible flowers, and a dusting of powdered sugar. It will not only taste incredible but also look stunning, stealing the spotlight at any event.


For a gluten-free variation, replace the wheat flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon of it for better texture. To make this cake vegan, substitute the butter with a plant-based butter and the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Use coconut yogurt or any non-dairy yogurt in place of peach yogurt, and replace the cream with coconut cream. Ensure that the gelatin is vegan, like agar-agar.


  • What can I use if I don't have coconut flour?

    If you don't have coconut flour, replace it and the starch with an additional 100g of wheat flour.

  • How do I know when the cake is fully baked?

    The cake is done when a skewer inserted into the center comes out clean and the top is golden brown.

  • Can I store the cake, and for how long?

    Yes, you can store the cake in the fridge for up to 3 days. Ensure it's covered to prevent it from drying out.

  • Can I use other fruits instead of peaches?

    Absolutely! Feel free to substitute peaches with other soft fruits like mango or nectarines for a different twist.

  • How can I ensure my mousse is smooth without lumps?

    Make sure the gelatin is fully dissolved before adding it to the yogurt mixture and mix well to avoid any lumps.

  • What's the best way to cut the biscuits evenly?

    Use a serrated knife and gently saw through the cake layers with a back-and-forth motion to get clean, even cuts.

Nutrition facts

Peach yoghurt cake
Recipe Yield:8 servings
Calories:Per serving, approximately 325 calories
Calories (Min - Max):300 - 350
Total Fat:23g
Saturated Fat:14g
Total Carbohydrate:24g
Total Sugars:20g