ini Kek Beri Yogurt is a egg-free, dairy-free 5-ingredient cake made with coconut yogurt. It has a very moist vanilla crumb and it’s filled with juicy berries. Did I mention it’s so easy to make?
I love baking and the first cake I learned to make when I was a kid was the simple yogurt cake. I’ve already made a vegan version of the classic yogurt cake with my Kek Yogurt which is made with just 4 ingredients, but I wanted to make a fruity version.
It’s not just as simple as adding berries to the original recipes, as they can throw off the dry-to-liquid ingredient ratio. So I had to come up with a new recipe, and you won’t regret it, it’s delicious!
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Kek Beri Yogurt
Ramuan
- 1 ½ cawan Tepung Naik Sendiri - (nota 1)
- 1 ¼ cawan Yogurt Berasaskan Tumbuhan - (nota 2)
- ⅔ cawan Brown Sugar - (note 3) or coconut sugar
- ⅓ cawan Minyak Grapeseed - or any light vegetable oil you love
- 1 ½ cawan Beri Campuran - dibahagikan
Pilihan – disyorkan untuk rasa
- 2 sudu teh Ekstrak vanila - atau 1 sudu teh ekstrak badam
- 2 sudu teh Jus lemon
arahan
- Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper. Oil sides and bottom of the pan. Set aside.
- In a large mixing bowl, whisk vanilla plant-based yogurt, oil, and brown sugar. If your yogurt is unflavored, or has a light vanilla flavor, stir in some vanilla extract, and/or lemon juice.
- Masukkan tepung yang naik sendiri dan kacau rata sehingga adunan menjadi pekat dan licin.
- Fold in 3/4 cup of mixed berries and gently stir the batter to incorporate them evenly.
- Pour the batter in the prepared pan. and sprinkle the remaining berries on top. lightly press them in the batter.
- Bake the cake at 350°F (180°C) for 45-50 minutes. Insert a toothpick in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven and cool down in the pan for 15 minutes at room temperature. If not, bake longer, in 5-minute increments, until the crumb is set.
- Cool down on a cooling rack before at room temperature for 1 hour before slicing. Serve with a dust of powdered sugar.
Nota
Pemakanan
Bahan dan Pengganti
- Tepung Naik Sendiri – Self-rising flour is a blend of classic all-purpose flour with baking powder. You can make your own at home with the ration in the notes of the recipe card below. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
- Yogurt Berasaskan Tumbuhan – You can use any plant-based yogurt you like, from coconut yogurt to soy yogurt or cashew yogurt. While you can stick to plain yogurt, you can also use flavored yogurt, like berry or vanilla yogurt, to give your cake a twist.
- Brown Sugar – I like to use relatively unrefined sugar like coconut sugar.
- Minyak Grapeseed – or any light vegetable oil works. You can use melted coconut oil if you don’t mind the flavor. Even melted vegan butter works fine.
- Beri Campuran – You can use fresh or frozen berries. No need to thaw the berries if they’re frozen. Any berry work, like blueberries, raspberries, or boysenberries. Strawberries also work, but they tend to release a lot more moisture, so you might struggle to make the cake set.
How to Make Yogurt Berry Cake
Making this berry yogurt cake is super easy, you can read all about it in the recipe card further down, but for the ones who like pictures, here are shots of the key steps.
Combine all 5 ingredients in a bowl.
Stir the yogurt cake batter with a spatula until it’s smooth.
Make sure you use a 9-inch pan. With smaller pans, the cake takes ages to bake.
When you’ve poured the cake batter, add more berries on the top. It makes it look even better.
Petua Membakar Carine
While it’s very easy to make the batter, I have a few tips for making it perfect.
- Gunakan springform pan. This makes it a whole lot easier to unmold the cake. The batter is very soft and airy, so it can be a bit fragile if you have to pull it out.
- Anda boleh roll the berries for the batter in a tablespoon of tepung jagung before folding them in. This prevents the berries from sinking to the bottom of the cake.
- Kek rises nicely in the oven and deflates when it cools down, which is normal and expected with self-rising flour.
Ini berfungsi seperti yang ditulis, terima kasih!
I made this 2 nights ago and it was the most delicious loaf I’ve ever made. Took me less than 5 mins to prepare. So moist and morish. Thank you from Auckland, New Zealand
Thank you so much for the lovely feedback. I am so happy to have fellows Aucklanders making my recipes!
I love this cake so much! The flavors and texture are perfect. The entire family is constantly requesting this :). I’ve made it with blueberries and strawberries and another time with blackberries and raspberries – both combinations were delicious.
Great flavour. Next time I would store in the fridge as after a few days it started to grow mould on the top.
Should this be refrigerated?
Yes, if you want to keep it for longer, it’s better to store it in the fridge.
Terima kasih kerana berkongsi resipi ini!
Sama-sama!
Sangat bagus, terima kasih!