Yogurt Cake Recipe
This moist and tender Yogurt Cake is a simple, comforting dessert made with vanilla plant-based yogurt, self-rising flour, and light olive oil. Its subtle sweetness and vanilla aroma make it perfect for any occasion, offering a delightful homemade treat that’s easy to prepare and bake in under an hour.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 0 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups Self-Rising Flour
- 2/3 cup Unrefined Cane Sugar
Wet Ingredients
- 1 cup Vanilla Plant-Based Yogurt
- 1/3 cup Light Olive Oil (or canola oil)
- 2 teaspoons Vanilla Extract (or 1 teaspoon almond extract)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 6-inch or 8-inch round cake pan with parchment paper and lightly oil the sides and bottom to prevent sticking. Set the pan aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the vanilla plant-based yogurt, light olive oil, and unrefined cane sugar until well combined. If using unflavored yogurt or if your yogurt has only a faint vanilla flavor, stir in the vanilla extract or almond extract to enhance the taste.
- Add Dry Ingredients: Gradually fold in the self-rising flour to the wet mixture, stirring gently until the batter becomes thick, smooth, and fully incorporated without lumps.
- Transfer Batter to Pan: Pour the prepared batter evenly into the lined and oiled cake pan, smoothing out the surface with a spatula.
- Bake the Cake: Place the cake pan into the preheated oven and bake at 350°F (180°C). For a 6-inch pan, bake for 45-50 minutes; for an 8-inch pan, bake for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. If not, continue baking in 10-minute increments until set.
- Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely at room temperature for about 1 hour before serving to let the flavors fully develop.
Notes
- You can substitute almond extract for vanilla extract for a different flavor profile.
- Use a 6-inch pan for a taller cake or 8-inch for a thinner cake; adjust baking time accordingly.
- Ensure self-rising flour is fresh for proper rising and texture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This recipe uses plant-based yogurt, making it suitable for some vegan diets depending on the yogurt used.
Find it online: https://bitezly.com/yogurt-cake-recipe/
