Denna 4-ingrediens Yoghurtkaka 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 Chokladkaka med 2 ingredienser som inte behöver bakas, Vegansk äppelkaka, eller Vaniljkaka med knäpp smak. 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 Vegansk mandelcroissantdeg or Mandelcroissantkakor.
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Yoghurtkaka
Innehållsförteckning
- 1 ½ kopp Självhöjande mjöl - (anteckning 1)
- 1 kopp Vanilj växtbaserad yoghurt - (anteckning 2)
- ⅔ kopp Oraffinerat rörsocker - (anteckning 3)
- ⅓ kopp Lätt olivolja - eller rapsolja
Valfritt – rekommenderas för smakens skull
- 2 teskedar Vanilj extrakt - eller 1 tesked mandel extrakt
Instruktioner
- Värm ugnen till 180 °C. Klä en rund kakform (15 eller 20 cm) med bakplåtspapper. Smörj formens sidor och botten. Ställ åt sidan.
- 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.
- Häll smeten i den förberedda pannan.
- Grädda kakan i 180 °C i 45–50 minuter för en 15 cm form eller 35–40 minuter för en 20 cm form. Kontrollera om kakan är klar genom att sticka in en tandpetare i mitten av kakan. Om den kommer ut ren kan den tas ut ur ugnen. Om inte, grädda längre, i 10-minutersintervaller, tills kakan har stelnat.
- Låt svalna på ett galler i rumstemperatur i 1 timme innan servering.
Anmärkningar
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. Anmärkningar 3: You can use any crystal sweetener, like coconut sugar or brown sugar. Anmärkningar 4: You can skip the vanilla extract if your vanilla yogurt has a strong vanilla flavor.
Kostrådgivning
Ingredienser och ersättningar
- Självhöjande mjöl 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 glutenfri omvandlare, men glöm inte bakpulvret.
- 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.
- barn – 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.
Smakförstärkare
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.
- Yoghurtbärkaka – 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.
FÖRBEREDNING
- 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.
- Häll smeten i den förberedda pannan.
- 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.
Servering
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.
This popped up in my Instagram…thanks, algorithm! I happened to have all the ingredients on hand except vanilla but had LorAnn Oils Bakery Emulsion Strawberry Flavor, used 1.5 tsp of that which gave it a beautiful pink color and perfect strawberry flavor without tasting artificial. I opted for the increased sugar amount. So perfect and easy!! Thanks for a great recipe!
Tack !!!
I don’t like vanilla, Can I sub something citrus?
Absolut!
This is the easiest and cake I have ever made. Only 4 ingredients and yet full of flavor. I used regular, low fat vanilla yogurt and added only 1 teaspoon of vanilla extract. I let my girls combine all the ingredients and we were done in less than 10 minutes. Love it!
Oww, thank you! I love when my recipes are used for some family baking, you made my day!!
First to try it!!! It was delicious!