Yogurt Pound Cake (4 Ingredients, No Eggs, No Dairy)

This Yogurt Pound Cake is a super-simple cake recipe made with just 4 simple ingredients, and it requires only 10 minutes of preparation!

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Yogurt Pound Cake

This Yogurt Pound Cake is a super-simple cake recipe made with just 4 simple ingredients, and it requires only 10 minutes of preparation!

5 from 4 votes

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Cooling: 1 hour hr

Total Time: 2 hours hrs

Course: Dessert

Cuisine: American

Servings: 12 slices

Calories: 188.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self Rising Flour - (note 1)
• ▢ 1 ⅓ cups Vanilla Plant-Based Yogurt - (note 2)
• ▢ ⅔ cup Unrefined Sugar - (note 3)
• ▢ ½ cup Melted Plant-Based Butter - (note 4)

Optional

• ▢ 1 ½ teaspoons Vanilla Extract

Instructions

• 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.
• Pour the batter in the prepared loaf pan.
• 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.

Notes

Note 1: You can also use 2 cups of all-purpose flour and add 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe won’t work with almond flour or coconut flour.

Note 2: You can use any yogurt you like. 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.

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

Note 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.

Note 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1slice | Calories: 188.8kcal | Carbohydrates: 25.4g | Protein: 3.2g | Fat: 8.4g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 3.7g | Sodium: 110.3mg | Potassium: 24.8mg | Fiber: 0.6g | Sugar: 7.2g | Vitamin A: 338.7IU | Vitamin B12: 0.01µg | Vitamin C: 3.3mg | Vitamin D: 0.3µg | Calcium: 39.3mg | Iron: 0.2mg | Magnesium: 5.5mg | Phosphorus: 22.4mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need four simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – 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.
• Vanilla Plant-Based Yogurt – 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.
• Unrefined Sugar – 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.
• Melted Plant-Based Butter – 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)

Carine’s Baking Tips

Let me share a few more tips for a perfect pound cake.

• Butter or Oil – 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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