Vegan Yogurt Cake is a fluffy, light, and moist dairy-free and eggless cake inspired by the classic French treat gâteau au yaourt. Easy to prepare with just a whisk and two bowls, this "anytime" vegan cake recipe is perfect in its most basic form while also providing opportunity for endless flavor variations.
Simple, golden, fragrant yogurt cake that's so lovely it needs no frosting, no decoration, and no special occasion to be enjoyed. The whole concept does feel very French, doesn't it?
If you've visited this blog before you know that I often share healthier vegan recipes, many free from oil and refined sugar. But I also love veganizing classic desserts, usually with regular flour and sugar. And that's what we have with today's vegan yogurt cake.
Some may suggest that a yogurt cake made without eggs or dairy is blasphemous. But we're not worried about them, are we? Au contraire, with each delicious bite we'll simply smile, swoon, and wonder what anyone could possibly have against such a delightful dessert.
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What You'll Need
From start to finish, this cake takes a little less than an hour, not including cooling time. You'll need two bowls, a whisk, measuring cups and spoons, and an 8-inch round cake pan with 3-inch sides.
I use this Fat Daddio's cake pan, but an 8-inch springform pan also works.
Also, a silicone spatula comes in handy for scraping every last bit of batter from the bowl.
Ingredients
Here are a few notes on the ingredients needed. See the recipe card below for amounts and full step-by-step instructions.
- flour - No need to track down cake flour, as regular all-purpose flour works perfectly here.
- baking powder and soda - These serve as leavening agents in this eggless cake recipe.
- non-dairy yogurt - More details on this below.
- oil - Choose a neutral-tasting oil such as canola or grapeseed.
- sugar - If you're in the US, selecting organic cane sugar is the easiest way to make sure your sugar is vegan and has not been processed with bone char.
Selecting a Yogurt
One thing to consider in advance is the type of yogurt you'll use. I tested this recipe with my homemade cashew yogurt and strongly recommend it for the most consistent results.
My cashew yogurt is made with only 3 ingredients: raw cashews, water, and probiotic. And once you get used to making it, I have a feeling you'll want to keep it in regular rotation just like I do!
Making your own yogurt only takes a few minutes of prep in the evening, then the yogurt cultures overnight.
Also, since this recipe uses ¾ cup yogurt, homemade is certainly more budget-friendly.
Hint !
Slightly thicker yogurt is what creates the moist, fluffiness we're looking for in our vegan yogurt cake. Too much liquid can make cakes dense and gummy, so you may need to strain off some of the liquid/water if using a thinner homemade or store-bought yogurt.
Yogurt Tips
- If using my recipe for cashew yogurt, reduce the water in the recipe by ½ cup. That's exactly what I did to achieve the yogurt you see above. I also under-blended the cashews just a bit (not intentionally; I was rushing), in case you're wondering why this yogurt looks grainier than in the cashew yogurt post.
- If you're not a fan of cashews, I now have two other yogurt recipes for you: almond milk yogurt and tofu yogurt. They're thick, rich, creamy, and perfect for this cake.
- If using store-bought vegan yogurt, compare the consistency to the photo above. If the yogurt is on the thinner side, use a mesh strainer lined with a double layer of cheese cloth to strain off some of the liquid.
Let the strainer rest above a large bowl until the yogurt has thickened sufficiently. Just be sure to start with MORE yogurt than you need, so that you end up with at least ¾ cup after it has reduced. - If you plan to use a sweetened yogurt, reduce the amount of sugar called for in the recipe by about ¼ cup.
How to Make Yogurt Cake
Once you have your yogurt situation figured out, you're golden (pun intended)! Preparing this vegan yogurt cake is pretty much as easy as cake gets.
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Even if you're not a baker, I promise you can do this! It breaks down into five easy steps:
- Preheat the oven and prepare the pan by oiling it and placing a circle of parchment in the bottom.
- Whisk the dry ingredients in one bowl.
- Mix the wet ingredients in a separate bowl.
- Combine the two, and stir just until combined, being careful not to overmix.
- Pour the batter into the prepared pan and bake.
Voila! Ooh la la. Oui! Oui!
The batter will be fairly thick, as pictured above.
If you're a fan of lemon, you'll LOVE this yogurt cake with the optional lemon zest.
And as you might guess, the contrasting textures of the golden crust on the outside and the delicate, soft crumb in the middle are completely irresistible!
Serving Suggestions
Once the yogurt cake has cooled to room temperature, a simple dusting of powdered sugar is really all you need. Slice and serve as is, or if you're feeling fancy pair it with:
- fresh berries
- jam or homemade fruit sauce like blueberry, strawberry, or raspberry
- homemade vegan frosting, vegan whipped cream or store-bought dairy-free whipped topping
- a dollop of lightly sweetened yogurt
- a scoop of vanilla oat milk ice cream or vegan lemon ice cream
How To Store Yogurt Cake
Store the cake in an airtight container at room temperature for up to 2 or 3 days. I like to err on the safe side and refrigerate the cake after 2 days, then enjoy within 5 days.
I haven't tried freezing this cake yet because we always gobble it up within a few days! But it definitely should freeze without any issues.
Flavor Variations
- chocolate chips - I'm currently working on another cake recipe very similar to this that includes chocolate chips and can tell you it's a delicious pairing! So if you're a chocolate lover feel free to stir about ⅓ cup chocolate chips into the batter, and omit the lemon zest.
- citrus - try orange or lime zest instead of lemon, or omit the zest altogether to highlight the vanilla flavor.
- spiced - I've heard great feedback from readers who have made this cake with cinnamon, cardamom, and various other spices. Check out their comments below.
Final Notes
I adapted this recipe from Joy of Baking's classic yogurt cake (linked in the Notes of the recipe below). She uses ¼ cup almond flour in place of ¼ cup of the all-purpose flour.
I haven't tried that option yet but imagine it will be delicious, adding a nice, nutty richness. I left it out because I wanted to streamline the recipe as much as possible instead of having you hunt down specialty ingredients.
I haven't tested a gluten-free flour blend in this recipe yet but have heard from readers who said gluten-free flour worked great. If you try the recipe, please leave a comment below to let us know how it turns out!
Stay tuned for more yogurt cake variations.
Happy Vegan Baking!
More Vegan Cake Recipes
- Vegan Vanilla Birthday Cake
- Ultimate Vegan Strawberry Cake
- Classic Vegan Chocolate Layer Cake
- Vegan Apple Spice Cake
- Oil-Free Chocolate Chip Cake
- Easy Vegan Cheesecake
Recipe
Vegan Yogurt Cake
Ingredients
- 1 ½ cups all-purpose flour - See Notes for tips on measuring.
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup thick cashew yogurt - See Notes.
- ¼ cup neutral tasting oil, such as grapeseed or canola
- 1 teaspoon vanilla extract
- 1 cup organic cane sugar
- 3 tablespoons non-dairy milk such as soy or oat
- zest from 1 lemon, optional
- 1 to 2 teaspoons organic powdered sugar
Instructions
- Preheat oven to 350 degrees F (176 C). Generously oil an 8x3 inch cake pan, and place a circle of parchment paper in the bottom.
- Into a mixing bowl sift the flour, baking powder, and baking soda. Add the salt and whisk to combine.
- In a medium-size bowl, whisk together the yogurt, oil, vanilla, cane sugar, milk, and lemon zest, if using.
- Pour wet ingredients into dry, and gently whisk until just combined. Transfer mixture to the prepared pan, and bake for 40 to 45 minutes. When done the cake will be golden, set/firm in the middle, and a toothpick inserted into the center should come out clean.
- Let the cake cool in the pan for about 20 minutes or until the top is barely warm. Carefully flip out onto your hand, then place parchment-side-down on a cooling rack. Once completely cool, peel away parchment paper, place on a serving platter, and sprinkle with powdered sugar.
- Slice and serve immediately, or store in an airtight container at room temperature until ready to serve.
Notes
- Whisk the flour to fluff it up.
- Use a spoon to scoop it into the measuring cup, then level off the top with a knife or your finger.
Store-bought plain yogurt such as Forager cashew-gurt also works. If you plan to use a sweetened yogurt, reduce the sugar slightly. Storage Store yogurt cake in an airtight container at room temperature for up to two days or refrigerated for up to 4. I have not personally tried freezing this cake yet, but it should freeze just as well as most cakes. To freeze, wrap very well in plastic wrap to protect from air, then place inside a freezer bag.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Melinda
I also found this recipe because I had a container of Cashew/Coconut Yogurt and wanted to use it before it went bad. I can’t believe how delicious this cake is. I made it tonight and just finished eating 1/3 of it! My belly hurts but it was worth it! I will certainly make this again but will reduce the sugar since it was very sweet. I didn’t have an 8-in cake pan so I used three 2-inch square small pans and baked them for 37 minutes and they came out perfect!
Tess
The best vegan cake ever (says my partner who is very discerning !) so moist and so delicious and easy to make.
I was given 2 tubs of vegan yoghurt on their use by date and apart from tzatziki I was at a loss how to use them . This was perfect , I trust your recipes and return to them time and time again. Thank you 😊
AMBER
Another great recipe from Lori!
Samantha
The texture was amazing ! Tried this recipe on a whim bc I had too much yoghurt at home and I’m so thankful I did ! Will definitely be making again ☺️
Margaret F
Delicious recipe. I made this cake twice - once with metric and once with less sugar & oil using US measures. My family and friends loved both cakes, the second was perfect for me.
Both times I used plain 2% Greek yogurt, canola oil, granulated sugar and skim milk (I am not vegan but I often cook vegan - however, I wanted to use up my yogurt.) The batter is thick, almost like frosting, and both cakes baked up with brown tops.
The first time I used metric measures, baked in 8x8x2 pan, and it came out quite sweet and a little dense, slightly oily.
The second time I used metric flour, US measures for the rest, and less sugar (3/4 cup, not 1 cup). I baked in a 6"round cake pan (2" sides) plus two 3" ramekins. It was perfect, still sweet and moist but a little lighter. I wrapped the second cake in foil (after completely cooling) and put it in a plastic bag, planning to put in the freezer - and it was delicious & moist 2 days later (no freezer).
It seemed like alot of oil and alot of sugar the first time, so I checked the conversion between metric/US and I got 1/4 cup oil = 48g (not 58g as in the metric recipe); also I got 1 cup of sugar = 206 g (not 237g as in the metric recipe). So, I'm not sure if the starting point is metric or US but they seem inconsistent. That's why with my second cake I had less oil (48g) and I used less sugar (3/4 cup or 163g).
This will be delicious with fruit and ice cream and the other variations mentioned in the recipe. My second cake is almost gone so I'll have to make it again to try those! Thanks for a great recipe.
Lori Rasmussen
Thanks for sharing with us, Margaret! Yes, the oil was listed in volume (ml). Our cup sizes here in the US cause all kinds of problems! ha Also, I corrected the sugar measurement, thank you! I'm afraid the auto-calculator of the recipe card adjusted my entry and inserted a weight based on the 250 ml cup instead of our 240 ml cup.
Eva
I half the sugar and add chocolate bits, I even make cupcakes with this. It's amazing. I tricked everyone into thinking I know how to bake. I come back months later to find other recipies !
Alba
So soft and delicious! I used Silk brand Greek style coconut milk yogurt and it came out great 🙂
Maria
I found this page looking for a cake recipe to use up some cashew yogurt that I had. This was the best vegan lemon cake I have made yet!! It was moist, with a firm outer crumb and a delicate lemon flavor that reminded me of a lemon poundcake that I used to make. I used whole wheat pastry flour and only 3/4 cup sugar, which included 1/4 c of date sugar, and only 2 teaspoons of oil, with 2 Tablespoons of applesauce. I baked it in a mini bundt pan and it looked so festive and was really delicious. Thank you!!
Mona
A very nice cake. I had some leftover Forager Cashewmilk Yogurt, and wanted to use it up with ingredients I had at hand. When I Googled “recipes with vegan yogurt”, this came up first. I made the cake gluten free by using Bob’s Red Mill All Purpose GF flour. You’re supposed to add a small amount of xanthan gum, but I’ve discovered that I react badly to xanthan gum (this is apparently a common problem among GF bakers). So I subbed an equivalent small amount of ground flaxseed mixed 1:1 with warm water for the xanthan and added this to the wet ingredients. I used melted coconut oil for the oil. Also, my cake was done in 25 minutes (baked goods are often done early in my oven). Otherwise I followed the recipe. Next time I’ll try some of the variations.
Claire
Fantastic recipe! I was looking for a recipe to use up some Kite Hill Yogurt. Set the amounts to 4 servings to make 6 apple muffins. I took a chance and used the yogurt to also replace the oil and non-dairy milk. Added about 200 g of finely chopped apples, and topped muffins with cinnamon-erythritol mix. Baked at 375 for about 25 minutes. Turned out to be my best muffins yet.
Jennifer W
This cake turned out beautifully! I used an 8x8x1.5 square pan and 30 minutes in the oven was perfect. For the yogurt I used So Delicious unsweetened coconut milk yogurt and did not have lemon zest so added just a tiny bit of lemon juice. The cake is moist, delicious, and I feel fancy now that I've made it. 🙂
Denise
This looks perfect! I only have a 9" cake pan. Should I simply decrease the baking time a bit, or is using the larger cake pan a mistake for baking this cake?
Lori
Thanks, Denise. Yes, you're right on target. Just decrease the bake time, which will probably be closer to 30 minutes. Hope you enjoy it!
Uma
I LOVE this cake!
Been vegan for more than 5 years and this is the first time I managed to make a cake so moist and fluffy ❤️
I tried it as is and whit chocolate chips and both times it was great.
Do you think there's a way to make a carrot cake based on this? Any tips?