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Vegan Yogurt Cake

Vegan yogurt cake is a fluffy, light, and moist eggless snack cake inspired by the classic French treat gâteau au yaourt. This simple vegan cake recipe is easy to prepare and requires minimal ingredients and equipment. Enjoy it as-is, or customize it with spices and various citrus and fruits.Yield: one 8-inch round cake

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
55 mins
Servings: 8 servings
Calories: 258 kcal
Course: Dessert

Ingredients

  • 1 ½ cups all-purpose flour See Notes for tips on measuring.
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¾ cup thick cashew yogurt See Notes.
  • ¼ cup neutral tasting oil, such as grapeseed or canola
  • 1 teaspoon vanilla extract
  • 1 cup organic cane sugar
  • 3 tablespoons non-dairy milk such as soy or oat
  • zest from 1 lemon, optional
  • 1 to 2 teaspoons organic powdered sugar

Instructions

    Cup of Yum
  1. 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.
  2. Into a mixing bowl sift the flour, baking powder, and baking soda. Add the salt and whisk to combine.
  3. In a medium-size bowl, whisk together the yogurt, oil, vanilla, cane sugar, milk, and lemon zest, if using.
  4. 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.
  5. 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.
  6. 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

  • Adapted from Joy of Baking's Yogurt Cake recipe.
  • Measuring Flour
  • I highly recommend using a kitchen scale to weigh flour (use the Metric button in the recipe for weight measurement). But if you don't have a scale the "whisk and fluff" method works well. This ensures that you don't scoop up too much flour (after it has compressed in storage). To do it:
  • Tips: Yogurt Consistency
  • As mentioned above, I recommend using my cashew yogurt recipe (Instant Pot not required!). Simply reduce the amount of water called for by ½ cup (4 fluid ounces). This will produce a thicker cashew yogurt perfect for this cake. *If you're not a fan of cashews, check out these two recipes: almond milk yogurt and tofu yogurt. Store-bought plain yogurt such as Forager cashew-gurt also works. If you plan to use a sweetened yogurt, reduce the sugar slightly.
  • Storage
  • Store yogurt cake in an airtight container at room temperature for up to two days or refrigerated for up to 4. I have not personally tried freezing this cake yet, but it should freeze just as well as most cakes. To freeze, wrap very well in plastic wrap to protect from air, then place inside a freezer bag.
  • Whisk the flour to fluff it up.
  • Use a spoon to scoop it into the measuring cup, then level off the top with a knife or your finger.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 8g (12%) Cholesterol 0mg (0%) Sodium 67mg (3%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 258

% 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.