Ez a 4 összetevőből álló Joghurtos torta recipe is a dairy-free, egg-free moist vanilla cake inspired by the classic French yogurt pot recipe. It’s the easiest cake you will ever make, perfect to whip a dessert in no time.
As a kid, the first cake recipe I learned to make was a “gâteau yaourt,” which means, in French, yogurt cake. In this French recipe, all the ingredients were measured from a simple yogurt pot. I created this vegan yogurt cake inspired by this childhood cake recipe, except I used US measuring cups for precision.
The cake is super easy to make in less than 10 minutes, and its batter is moist and sweet, just like my 2 összetevős sütés nélküli csokoládétorta, Vegán almás süteményvagy Vaníliás Bolondos Torta. The flavor of the cake comes from the choice of yogurt. I like to bake with vanilla cashew yogurt. It adds a lovely vanilla flavor to the crumb. Using lemon yogurt or strawberry yogurt will create a range of yogurt cake flavors using the same recipe.
If you like more French recipes, try my Vegán mandulás croissant tészta or Mandulás croissant sütik.
Bár a teljes recept lentebb található, ne hagyd ki a további tippjeimet, beleértve az összetevők cseréjét, a főzési tippjeimet és a lépésről lépésre bemutatott képeket!
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Hagyja a megjegyzés alább, vagy látogasson el a mi Facebook oldalt ahol (szinte) minden hozzászólásra válaszolok, a miénk Instagram oldal inspirációért, vagy a miénkért pinterest a receptek mentéséhez!
Joghurtos torta
Hozzávalók
- 1 ½ csésze Önkelesztő liszt - (1. megjegyzés)
- 1 csésze Vanília növényi alapú joghurt - (2. megjegyzés)
- ⅔ csésze Finomítatlan nádcukor - (3. megjegyzés)
- ⅓ csésze Könnyű olívaolaj - vagy repceolaj
Opcionális – ízesítéshez ajánlott
- 2 teáskanál Vaníliakivonat - vagy 1 teáskanál mandulakivonat
Utasítás
- Preheat the oven to 350°F (180°C). Line a 6-inch or 8-inch round cake pan with parchment paper. Oil sides and bottom of the pan. Set aside.
- In a large mixing bowl, whisk vanilla yogurt, oil, and sugar. If your yogurt is unflavored, or your yogurt has a light vanilla flavor, stir in some vanilla extract.
- Fold in flour and stir to incorporate until the batter is thick and smooth.
- Pour the batter in the prepared pan.
- Bake the cake at 350°F (180°C) for 45-50 minutes for a 6-inch pan or 35-40 minutes for an 8-inch pan. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
- Cool down on a cooling rack before at room temperature for 1 hour before serving.
Megjegyzések
If you are using plain yogurt, you can increase the sugar to 3/4 cup, and you should add the vanilla extract, or the cake will be bland in flavor. You can use dairy yogurts, if you prefer. Megjegyzések 3Bármilyen kristályos édesítőszert használhatsz, például kókuszcukrot vagy barna cukrot. Megjegyzések 4A vanília kivonatot kihagyhatod, ha a vaníliás joghurtodnak erős vanília íze van.
Táplálás
Összetevők és helyettesítések
- Önkelesztő liszt is the basic ingredient I love to use to bake cakes quickly. You can swap it for all-purpose flour and add 2 teaspoons of baking powder per cup of flour. For a gluten-free option, use my gluténmentes átalakító, de a sütőport ne felejtsük el.
- Vanilla Plant-Based Greek Yogurt – I baked the cake with vanilla cashew yogurt or coconut Greek-style yogurt. Any kind of yogurt works in this recipe. You can use any yogurt flavor to flavor the cake. To cut down on calories and added sugar, you can use plain yogurt, but you will need vanilla extract to flavor the cake.
- Cukor – I am using caster sugar, but any granulated sweetener like coconut sugar works.
- Vegetable Oil of Choice – I recommend a light flavor oil to avoid adding an overpowering flavor to the cake crumb. I used avocado oil or light canola oil. You can also use melted plant-based butter.
Ízfokozók
The cake is not flavorsome without adding any extract. Here are some of my recommendations.
- Vanilla Yogurt Cake – Add 2 teaspoons of vanilla extract and use vanilla Greek yogurt. This is optional, but recommended if your yogurt doesn’t have a strong vanilla taste, or you want to boost the vanilla flavors of the cake.
- Lemon Yogurt Cake – Use lemon yogurt, 2 tablespoons of fresh lemon juice, and 2 teaspoons of lemon zest.
- Joghurtos bogyós sütemény – Fold in 1/2 cup of fresh berries in the batter like raspberries, blueberries, or strawberries.
- Coconut Yogurt Cake – Use coconut yogurt, and fold in 1/4 cup of desiccated coconut in the batter.
Előkészítés
- Preheat the oven to 350°F (180°C). Line a 6-inch round cake pan or 6-inch round pan with parchment paper. Slightly oil the paper with cooking oil spray.
- In a mixing bowl, whisk yogurt, oil, and sugar. Stir to combine. If you are using unflavored yogurt, you can up the sugar from 2/3 cup to 3/4 cup for a sweeter cake. Also add the vanilla extract now, if your yogurt is unflavored.
- Fold the self-rising flour in the yogurt mixture. Use a rubber spatula to incorporate. The batter should be quite thick.
- Öntsük a tésztát az előkészített tepsibe.
- Bake for 45-50 minutes or until golden brown on top and a toothpick inserted in the center of the cake comes out clean.
- Let it cool down at room temperature for one hour on a cooling rack before serving.
Szolgáló
I like dusting powdered sugar on top of the cake. But, feel free to first the cake if you prefer using some of my favorite dairy-free frosting recipes below.
Can I use cakes and pastry flour instead of all purpose flour?
The recipe doesn’t use all-purpose flour, it use self-rising flour. It’s a blend of that contains added baking powder, and salt, to the all-purpose flour. If you use a cake flour, you will have to add 1 1/2 teaspoon baking and a pinch of salt per cup of cake flour. I am not sure how they will impact the cake texture tho.
hi, great recipe! how long can the cake be stored at room temperature? what about refrigerator? thanks
I store mine 4 days, in the fridge in an airtight container. You can store it 2 days at room temperature. You can freeze up to 1 month.
Is the photo of the cake of this actual recipe. It looks like it has a buttery crumbly crust, but your recipe calls for oil. What gives the cake this beautiful golden crusty look? I recently made a similar recipe cake, and it did not look like that. In fact, it was very spongy and there was no crumbly crust but more of a soft one. I’m willing to try this if I know that I’ll get that buttery looking crust. Please let me know how to achieve that. I forgot to mention, I made it gluten free. Thank you.
Of course, all the pictures on my website are the true honest picture of what I bake. The golden colors comes from the caramelization of the sugar, it’s not butter that makes cake golden it’s the type of sugar. I am baking with unrefined cane sugar, it’s fine as white sugar, but lightly darker too since it’s unrefined.
Szia Carine,
Just wondering, could this recipe be used to make lamingtons. Is the texture too fluffy or crumbly.
Köszönöm
I would rather use my Victoria piskóta, I have personally used that for chocolate lamington and it was very good.
Exactly what I was craving the texture is amazing, not too sweet and the perfect size for a family of two! Thank you for all your wonderful recipes
Köszönöm!
Love this yogurt cake recipe! The taste reminds me of a traditional pound cake. So good!! I will definitely make this on repeat. Thanks for sharing all of your wonderful plant based recipes.
Csodálatos ezt hallani, köszönöm!
Can’t wait to try it! I just discovered this yogurt cake! Yummy!!
Köszönöm!
Made it today. Since I used unsweetened soy yogurt, I followed the instructions to add vanilla (I used a paste) + extra sugar. I Also added some saffron. I love how fluffy it is but it’s a bit too sweet for my liking, so next time I would just add the 130 grams. Otherwise nice and easy recipe!
I am sorry to hear that, if you don’t have a sweet tooth you can decrease sugar to 2/3 cup as per written for vanilla yogurt, or even decrease to 1/2 cup! Note that a classic cake is 1 cup sugar for this ratio of flour, so 3/4 cup is already less.
Can you make ahead and or freeze this cake? Thank you!
Yes, you can freeze the cake up to 1 month.
hello Carine can I use supper fine almond flout for your lovely cakes so to avoid high carbs? or give me your suggestion for low cars and sugar. thankyou dear- also how much fat is in a pla t asked yogurt?
No, you can’t swap flour for almond flour in my egg free recipe. The cake will never firm up.