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Recipes

Classic Yoghurt Cake

Classic Yoghurt Cake

Recipes

Classic Yoghurt Cake

May 17, 2020


Classic Yoghurt Cake

This cake is so simple to make and uses ingredients you likely have in your fridge every day. Enjoy it as is, or dress it up with whip cream or your favorite yoghurt  and seasonal fruit.  

Classic Yoghurt Cake
~ from food52

1 cup full-fat plain yoghurt
large eggs
160 grams (3/4 cup plus 1 tablespoon) sugar
1 teaspoon vanilla extract
1/3 cup vegetable oil, olive oil or canola work well
260 grams (2 cups) Flourist Sifted Red Fife Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt

Heat the oven to 350 degrees. Spray the sides and line a round 9 or 10-inch cake pan with parchment paper.

In a large mixing bowl, combine the yoghurt, eggs, sugar, vanilla, and oil. In another bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, baking soda, and salt.

Fold the flour mixture into the yoghurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.

Pour the batter into the pan and bake for 35-40 minutes, until the top is golden and a tester comes out clean. Let stand for 10 minutes, then transfer to a rack to cool completely. Serve as is or with whip cream and fresh fruit.

11 comments


  • Do you think it would be good if you folded fruit into batter. Thinking raspberries or blueberries or peaches or…….. thanks. Liza

    Liza Covello on

  • Hi Caroline! The cake does rise. Chickpea flour is typically not easy to substitute in for other flours and we would not recommend it in this recipe.

    alessandra on

  • Quick questions? Does it rise? I am thinking to use a silicon sunflower mould to make the cake. Is it possible to use chickpeas flour instead?

    Thanks,
    Caroline

    Caroline on

  • This cake is easier to make than muffins. I found I did not get much tang from the yogurt; I would perhaps decrease the sugar.

    Krista on

  • Fantastic recipe!
    Easy to make and takes little effort.
    I’ve baked this a few time’s with vanilla yogurt (it’s what I had on hand).
    Also used all purpose flour.
    Turned out amazing.
    Tonight I made it with vanilla yogurt and cardamom.
    Can’t wait to try it:)
    Thanks for a lovely recipe:)

    Shairose on

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