Kek Paun Yogurt (4 Bahan, Tiada Telur, Tiada Tenusu)

ini Kek Paun Yogurt is a super-simple cake recipe made with just 4 simple ingredients, and it requires only 10 minutes of preparation!

Isi kandungan

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Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Kek Paun Yogurt

ini Kek Paun Yogurt is a super-simple cake recipe made with just 4 simple ingredients, and it requires only 10 minutes of preparation!

5 daripada 12 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 50 minit minit

Penyejuk: 1 jam hr

Jumlah masa: 2 jam jam

Kursus: Pencuci mulut

Masakan: Amerika

Hidangan: 12 keping

Kalori: 188.8 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 2 cawan Tepung naik sendiri - (nota 1)
• ▢ 1 ⅓ cawan Yogurt Berasaskan Tumbuhan Vanila - (nota 2)
• ▢ ⅔ cawan Gula Tebu Tidak Dimurnikan - (nota 3)
• ▢ ½ cawan Mentega Berasaskan Tumbuhan Cair - (nota 4)

Pilihan

• ▢ 1 ½ sudu teh Ekstrak vanila

arahan

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch pound cake pan with parchment paper. Spray the sides and bottom of the pan with cooking oil spray. Set aside.
• In a large mixing bowl, add self-rising flour and sugar. Whisk to incorporate.
• Fold in yogurt, melted plant-based butter, and vanilla extract if used.
• Stir with a rubber spatula until the batter is smooth and consistent.
• Tuangkan adunan ke dalam loyang roti yang telah disediakan.
• Bake the pound cake in the center rack of the oven at 350 °F (180 °C) for 50-60 minutes. Cover the top of the pan with foil after 40 minutes to prevent the top of the cake from darkening too fast. Check if it is ready by inserting a toothpick in the center of the pound cake. If it comes out clean, it means you can remove the pan from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
• Let the pound cake cool down in the pan at room temperature for 10 minutes, then on a cooling rack at room temperature for 1 hour before serving.

Nota

Nota 1Anda juga boleh menggunakan 2 cawan tepung serbaguna dan menambah 3 sudu teh serbuk penaik. Untuk pilihan bebas gluten, gunakan penukar bebas gluten, tetapi jangan lupa serbuk penaik. Resipi ini tidak akan sesuai dengan tepung badam atau tepung kelapa.

Nota 2Yogurt anda sepatutnya cukup cair untuk mudah jatuh dari sudu. Jika ia kekal dalam gumpalan yang pejal, cairkannya dengan sedikit susu badam atau susu soya sehingga cukup cair untuk dituang. Pastikan ia jenis yogurt yang boleh dituang dan dikacau—bukan yogurt pekat "gaya Yunani".
If you are using plain yogurt, add 1 1/2 teaspoons vanilla extract, or the pound cake will be bland in flavor. Or for a lemon pound cake, use 1 teaspoon lemon extract.

Nota 3: You can use any crystal sweetener, like coconut sugar or brown sugar, but the batter and crumb will turn darker.

Nota 4: You can also use melted butter if you use dairy in your kitchen, or a low-flavor olive oil, or any low-flavor oil you have at home will work.

Nota 5: You can skip the vanilla extract if your vanilla yogurt has a strong vanilla flavor. Otherwise, add some of the pound cake will be bland in flavor.

Mod KetuharSaya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15 °C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1keping | Kalori: 188.8kcal | Karbohidrat: 25.4g | Protein: 3.2g | Lemak: 8.4g | Lemak tepu: 1.7g | Lemak tak jenuh ganda: 2.1g | Lemak tak jenuh tunggal: 3.7g | Natrium: 110.3mg | Potasium: 24.8mg | Serat: 0.6g | gula: 7.2g | Vitamin A: 338.7IU | Vitamin B12: 0.01Pg | Vitamin C: 3.3mg | Vitamin D: 0.3Pg | Kalsium: 39.3mg | Iron: 0.2mg | magnesium: 5.5mg | Fosforus: 22.4mg | zink: 0.2mg

Bahan dan Pengganti

Anda hanya memerlukan empat bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Tepung Naik Sendiri – This provides the structure for the cake and already includes the leavening agent (like baking powder) to make it rise. If you don’t have it, Note 1 explains how you can make your own with all-purpose flour and baking powder.
• Yogurt Berasaskan Tumbuhan Vanila – This brings moisture and a soft, tender crumb to the pound cake. Using a vanilla-flavored one adds flavor right away. You can use any plant-based yogurt you like, such as soy yogurt, oat yogurt, or cashew yogurt. If you use plain yogurt, just be sure to add the optional vanilla extract so the cake isn’t bland.
• Gula Tidak Bertapis – This provides the sweetness. I use unrefined sugar, but regular white sugar works perfectly. Coconut sugar or brown sugar are also fine, but they will make the cake’s crumb and color darker.
• Mentega Berasaskan Tumbuhan Cair – This adds richness and that classic buttery pound cake flavor. You can also use a low-flavor oil, like light olive oil or canola oil, if you prefer.

How to Make Yogurt Pound Cake (in Pictures)

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk kek paun yang sempurna.

• Mentega atau Minyak – I find that melted plant-based butter gives this cake the best flavor, much like a traditional pound cake. However, if you don’t have it, any low-flavor oil (like light olive oil or canola oil) works just fine.
• Choosing Yogurt – Any plant-based yogurt works here! I’ve used soy, oat, and cashew yogurt successfully. Using a vanilla-flavored yogurt is a great shortcut if you don’t have vanilla extract, but I still like adding a splash of extract for a stronger flavor.
• Add Extracts – You can easily change the flavor of this cake. If you use plain yogurt, you definitely need to add 1 to 1 1/2 teaspoons of vanilla extract. For a fresh taste, try adding 1 teaspoon of lemon extract instead!
• Fruit Add-ins – Feel free to stir about 1/2 cup of fresh or frozen blueberries (don’t thaw them) or raspberries into the batter just before pouring it into the pan.

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