ito Yogurt Berry Cake 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 Keyk na may 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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Nagustuhan mo ba ang resipe na ito?
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Yogurt Berry Cake
Ingredients
- 1 ½ tasa Harinang Kusang Tumataas - (tala 1)
- 1 ¼ tasa Yogurt na Batay sa Halaman - (tala 2)
- ⅔ tasa Brown Sugar - (note 3) or coconut sugar
- ⅓ tasa Langis na May ubas - or any light vegetable oil you love
- 1 ½ tasa Mixed Berry - hinati
Opsyonal – inirerekomenda para sa lasa
- 2 kutsarita Vanilla Extract - o 1 kutsarita ng katas ng almendras
- 2 kutsarita Lemon juice
tagubilin
- 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.
- Fold in self-rising flour and stir to incorporate until the batter is thick and smooth.
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
- Harinang Kusang Tumataas – 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 converter na walang gluten, pero huwag kalimutan ang baking powder.
- Yogurt na Batay sa Halaman – 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.
- Langis na May ubas – 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.
- Mixed Berry – 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.
Mga Tip sa Pagbe-bake ni Carine
While it’s very easy to make the batter, I have a few tips for making it perfect.
- Gamitin 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.
- Maaari mong roll the berries for the batter in a tablespoon of gawgaw before folding them in. This prevents the berries from sinking to the bottom of the cake.
- Ang keyk rises nicely in the oven and deflates when it cools down, which is normal and expected with self-rising flour.
Gumana ito nang eksakto gaya ng nakasulat, salamat!
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.
Salamat sa pagbabahagi ng resipe na ito!
Walang anuman!
Very good, thanks!