Vegan Yogurt Cake
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
1 hr
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Total Time
55 mins
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Servings
8 servings
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Calories
258 kcal
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Course
Dessert
Vegan Yogurt Cake
Description
This recipe uses vegan ingredients to make a yogurt-based cake without dairy or eggs. The dry ingredients include flour, baking powder, baking soda, and fine salt, sifted together to ensure even rising. The wet ingredients incorporate thick cashew yogurt, grapeseed oil, vanilla extract, cane sugar, and plant-based milk such as soy or oat, optionally flavored with lemon zest.
The batter is gently combined, avoiding overmixing to maintain tenderness. Baking takes place in an oiled and parchment-lined pan at 350°F (176°C) for 40 to 45 minutes until golden and a toothpick inserted comes out clean. Cooling is done partially in the pan before turning out onto a rack and dusting with powdered sugar.
The cake feels soft and moist thanks to the yogurt and oil combination, with subtle citrus notes if lemon zest is used. It can be stored at room temperature or refrigerated, with guidance on freezing included. The recipe encourages precise flour measurement for best results and suggests using homemade or suitable store-bought vegan yogurt alternatives.
Ingredients
- 1 ½ cups all-purpose flour See Notes for tips on measuring.
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
- ¾ cup cashew yogurt See Notes, thick
- ¼ cup grapeseed oil neutral tasting oil, such as canola
- 1 teaspoon vanilla extract
- 1 cup organic cane sugar
- 3 tablespoons soy milk or oat milk, non-dairy milk
- lemon zest, optional
- 1 to 2 teaspoons powdered sugar organic
Instructions
- Preheat oven to 350 degrees F (176 C). Generously oil an 8x3 inch cake pan, and place a circle of 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, cane sugar, milk, and lemon zest, if using.
- 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 dust with powdered sugar, if desired. Or cover the cake, and store at room temperature until ready to serve.
Notes
- Use the "whisk and fluff" method or a kitchen scale to measure flour accurately for the best texture.
- Homemade thick cashew yogurt gives ideal consistency; store-bought plain cashew yogurt works, reduce sugar if yogurt is sweetened.
- You can substitute the yogurt base with almond milk or tofu yogurt recipes as alternatives.
- Store the cake airtight at room temperature up to two days or refrigerate up to four days.
- For freezing, wrap well with plastic and place in a freezer bag to prevent air exposure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Cholesterol | 0mg | 0% |
| Sodium | 67mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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