Yogurt Berry Cake

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Slice of Yogurt Berry Cake on a white plate.

5 from 4 votes

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www.theconsciousplantkitchen.com

This Yogurt Berry Cake is a super simple, healthier, plant-based cake made with only 5 base ingredients that you have in your fridge and pantry.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/yogurt-berry-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time40

Cool Down1

Total Time1 50

Servings: slices

Calories: 184kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Self-Rising Flour (note 1)
1 ¼ cup Plant-Based Yogurt (note 2)
⅔ cup Brown Sugar (note 3) or coconut sugar
⅓ cup Grapeseed Oil or any light vegetable oil you love
1 ½ cup Mixed Berries divided

Optional - recommended for flavor

2 teaspoons Vanilla Extract or 1 teaspoon of almond extract
2 teaspoons Lemon Juice

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch round cake pan with parchment paper. Oil sides and bottom of the pan. Set aside.
In a large mixing bowl, whisk vanilla plant-based yogurt, oil, and brown sugar. If your yogurt is unflavored, or has a light vanilla flavor, stir in some vanilla extract, and/or lemon juice.
Fold in self-rising flour and stir to incorporate until the batter is thick and smooth.
Fold in 3/4 cup of mixed berries and gently stir the batter to incorporate them evenly.
Pour the batter in the prepared pan. and sprinkle the remaining berries on top. lightly press them in the batter.
Bake the cake at 350 °F (180 °C) for 45-50 minutes. Insert a toothpick in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven and cool down in the pan for 15 minutes at room temperature. If not, bake longer, in 5-minute increments, until the crumb is set.
Cool down on a cooling rack before at room temperature for 1 hour before slicing. Serve with a dust of powdered sugar.

Notes

Note 1: You can also use 1 1/2 cups of all-purpose flour and add 3 teaspoons of baking powder. I haven't tried all-purpose gluten-free flour and can't guarantee it works. 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, you can increase the sugar to 3/4 cup, and you should add the vanilla extract, or the cake will be bland in flavor.

Note 3: You can use any crystal sweetener, like coconut sugar or brown sugar.

Note 4: You can skip the vanilla extract if your vanilla yogurt has a strong vanilla flavor.

Nutrition