Bu 4 bileşenli Yoğurtlu Kek 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 Malzemeli Pişirme Gerektirmeyen Çikolatalı Kek, Vegan Elmalı Kekya da Vanilyalı Çılgın Kek. 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 Vegan Bademli Kruvasan Hamur İşi or Bademli Kruvasan Kurabiyeleri.
Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!
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Yoğurtlu Kek
malzemeler
- 1 ½ Fincan Kendiliğinden Yükselen Un - (not 1)
- 1 Fincan Vanilyalı Bitki Bazlı Yoğurt - (not 2)
- ⅔ Fincan Rafine edilmemiş şeker kamışı - (not 3)
- ⅓ Fincan Hafif zeytin yağı - veya kanola yağı
İsteğe bağlı – lezzet için önerilir.
- 2 çay kaşığı Vanilya Özü - veya 1 çay kaşığı badem özü
talimatlar
- Fırını 180°C'ye (350°F) önceden ısıtın. 6 veya 8 inç çapında yuvarlak bir kek kalıbının tabanını yağlı kağıtla kaplayın. Kalıbın kenarlarını ve tabanını yağlayın. Kenara koyun.
- 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.
- Hazırlanan kalıba hamuru dökün.
- Kekinizi 6 cm'lik bir kalıpta 45-50 dakika, 8 cm'lik bir kalıpta ise 35-40 dakika boyunca 180°C'de (350°F) pişirin. Kekin pişip pişmediğini kontrol etmek için ortasına bir kürdan batırın. Kürdan temiz çıkarsa, fırından çıkarabilirsiniz. Temiz çıkmazsa, kekin içi sertleşene kadar 10 dakikalık aralıklarla daha uzun süre pişirin.
- Servis etmeden önce, oda sıcaklığında 1 saat boyunca soğutma telinde soğumaya bırakın.
notlar
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. Notlar 3: Hindistan cevizi şekeri veya esmer şeker gibi herhangi bir kristal tatlandırıcı kullanabilirsiniz. Notlar 4Eğer vanilyalı yoğurdunuzun yoğun bir vanilya aroması varsa, vanilya özütü kullanmanıza gerek yok.
Beslenme
Malzemeler ve Değişiklikler
- Kendiliğinden Yükselen Un 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 glutensiz dönüştürücü, Ama kabartma tozunu unutmayın.
- 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.
- Şeker – 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.
Lezzet Arttırıcılar
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.
- Limonlu Yoğurtlu Kek – Use lemon yogurt, 2 tablespoons of fresh lemon juice, and 2 teaspoons of lemon zest.
- Yoğurtlu Meyveli Kek – 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.
Hazırlık
- 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.
- Hamuru hazırlanan tavaya dökün.
- 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.
Servis
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.
- Vegan Vanilyalı Krema
- Hindistan Cevizi Kreması
- Kaju Kreması
- Vegan Çikolatalı Krema
- Vegan krem şanti
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.
Merhaba Carine,
Just wondering, could this recipe be used to make lamingtons. Is the texture too fluffy or crumbly.
teşekkür ederim
I would rather use my Victoria sünger kek, 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
Teşekkürler.
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.
Bunu duyduğuma çok sevindim, teşekkür ederim!
Can’t wait to try it! I just discovered this yogurt cake! Yummy!!
Teşekkürler.
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.