Vegan Yogurt Cake

Today I want to share with you the recipe of a delicious cake: you can use fresh, seasonal fruits in Summer or frozen berries in Winter.

Vegan Yogurt Cake With Berries Recipe

This is an egg-less, dairy-free cake that can be enjoyed by anyone; I personally find that vegan desserts taste better than the ‘traditional’ ones, that’s why I love baking them so much! And since I particularly liked making it and shooting it, I decided to publish the result of this experiment here.

Vegan Yogurt Cake Step by Step Recipe

Vegan Yogurt Cake Before & After Baking

Ingredients:

  • One 125g dairy-free yogurt pot (soya or coconut)
  • 100g unrefined brown sugar + 20g syrup (maple, rice, agave, etc.)
  • 9ml sunflower oil (1 yogurt pot)
  • 120g plain flour + 100gr wholemeal flour
  • 16g baking powder
  • Half a pot of mineral water
  • Berries
  • Dairy-free dark chocolate chips
  • Pinch of salt

Instructions:

  1. Preheat oven to 180°.
  2. Line a 20cm / 8” cake tin with baking paper or use a silicone cake mold.
  3. Wash, clean and cut berries; I used strawberries and blueberries.
  4. In a bowl beat oil, sugar, syrup, yogurt, and water until creamy.
  5. Add dry ingredients – flour, baking powder and a pinch of salt – to the wet mixture while beating. Remember to sift the powders! Beat until combined.
  6. Add the berries and chocolate chips and gently mix them in with a spatula.
  7. Transfer the batter to a cake tin and bake for about 30 minutes or until golden. Stick a toothpick into the center of your cake to check if it’s ready.
  8. You can decorate sprinkling icing sugar on the top or with some fresh berries, like I did.
Vegan Yogurt Cake - Egg-free, Dairy-free, Healthy
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