Yogurt cake is a fluffy, light, and moist egg less cake inspired by the classic French treat gâteau au yaourt. This easy cake recipe is simple to prepare and requires minimal ingredients and equipment.Easy to prepare with just a whisk and two bowls, this cake recipe is perfect in its most basic form while also providing opportunity for endless flavor variations.
What You’ll Need
From start to finish, this cake takes a little less than an hour, not including cooling time. You’ll need two bowls, a whisk, measuring cups and spoons, and a cake pan or bread pan .
Also, a silicone spatula also comes in handy for scraping every last bit of batter from the bowl.
Here are a few notes on the ingredients needed. See the recipes card below for amounts and full instructions.
- flour – regular all-purpose flour works perfectly here.
- baking powder and soda – these serve as our leaveners in this egg less cake recipe.
- non-dairy yogurt – more on this below.
- oil – choose a neutral-tasting oil such as canola,vegetable oil or grape seed.
Selecting a Yogurt
lightly thicker yogurt is what gives us the moist, fluffiness we’re looking for in our vegan yogurt cake. Too much liquid can make a cake dense and gummy, so you may need to strain off some of the liquid/water if using a different homemade or store-bought yogurt.
If you plan to use a sweetened yogurt, reduce the amount of sugar called for in the recipe by about ¼ cup.
Even if you’re not a baker, I promise you can do this! It breaks down into five easy steps:
- Preheat the oven and prepare the pan.
- Mix dry ingredients in one bowl.
- Mix wet ingredients in another bowl.
- Combine the two (stir or whisk until just combined, careful not to overmix).
- Pour into the pan and bake.
The batter will be fairly thick.
Once the yogurt cake has cooled to room temperature, a simple dusting of powdered sugar is really all you need. Slice and serve as is.
How To Store Yogurt Cake
Store the cake in an airtight container at room temperature for up to 2 or 3 days. I like to play it safe and refrigerate the cake after 2 days, and then enjoy within 5 days.
A fluffy, light, and moist eggless snack cake inspired by the classic French treat gâteau au yaourt.
Preheat oven to176 C. Generously oil cake pan, and place parchment paper in the bottom.
Into a mixing bowl sift the flour, baking powder, and baking soda. Add the salt and whisk to combine.
In a medium-size bowl, whisk together the yogurt, oil, vanilla, sugar and milk
Pour wet ingredients into dry, and gently whisk until just combined. Transfer mixture to the prepared pan, and bake for 40 to 45 minutes. When done the cake will be golden, set/firm in the middle, and a toothpick inserted into the center should come out clean.
Let the cake cool in the pan for about 20 minutes or until the top is barely warm. Carefully flip out onto your hand, then place parchment-side-down on a cooling rack. Once completely cool, peel away parchment paper, place on a serving platter, and sprinkle with powdered sugar.
Slice and serve immediately, or store in an airtight container at room temperature until ready to serve.