Yogurt Berry Cake (No Eggs, 5 Ingredients)

This yogurt berry cake is a egg-free, dairy-free 5-ingredient cake made with coconut yogurt. It has a very moist vanilla crumb and it’s filled with juicy berries. Did I mention it’s so easy to make?

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I love baking and the first cake I learned to make when I was a kid was the simple yogurt cake. I’ve already made a vegan version of the classic yogurt cake with my Yogurt Cake which is made with just 4 ingredients, but I wanted to make a fruity version.

It’s not just as simple as adding berries to the original recipes, as they can throw off the dry-to-liquid ingredient ratio. So I had to come up with a new recipe, and you won’t regret it, it’s delicious!

Ingredients and Substitutions

• Self-Rising Flour – Self-rising flour is a blend of classic all-purpose flour with baking powder. You can make your own at home with the ration in the notes of the recipe card below. I didn’t try gluten-free flour for this cake and I am not sure it will work.
• Plant-Based Yogurt – You can use any plant-based yogurt you like, from coconut yogurt to soy yogurt or cashew yogurt. While you can stick to plain yogurt, you can also use flavored yogurt, like berry or vanilla yogurt, to give your cake a twist.
• Brown Sugar – I like to use relatively unrefined sugar like coconut sugar.
• Grapeseed Oil – or any light vegetable oil works. You can use melted coconut oil if you don’t mind the flavor. Even melted vegan butter works fine.
• Mixed Berries – You can use fresh or frozen berries. No need to thaw the berries if they’re frozen. Any berry work, like blueberries, raspberries, or boysenberries. Strawberries also work, but they tend to release a lot more moisture, so you might struggle to make the cake set.

How to Make Yogurt Berry Cake

Making this berry yogurt cake is super easy, you can read all about it in the recipe card further down, but for the ones who like pictures, here are shots of the key steps.

Combine all 5 ingredients in a bowl.

Stir the yogurt cake batter with a spatula until it’s smooth.

Make sure you use a 9-inch pan. With smaller pans, the cake takes ages to bake.

When you’ve poured the cake batter, add more berries on the top. It makes it look even better.

Expert Tips

While it’s very easy to make the batter, I have a few tips for making it perfect.

• Use a springform pan. This makes it a whole lot easier to unmold the cake. The batter is very soft and airy, so it can be a bit fragile if you have to pull it out.
• You can roll the berries for the batter in a tablespoon of cornstarch before folding them in. This prevents the berries from sinking to the bottom of the cake.
• The cake rises nicely in the oven and deflates when it cools down, which is normal and expected with self-rising flour.

More Simple Cake Recipes

Eggless Banana Cake

Yogurt Cake

No-Bake Chocolate Cake

4-Ingredient Lemon Cake

Yogurt Berry Cake

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.

5 from 4 votes

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Cool Down: 1 hour hr

Total Time: 1 hour hr 50 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 slices

Calories: 184 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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

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.

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Nutrition

Serving: 1slice | Calories: 184kcal | Carbohydrates: 28.1g | Protein: 2.6g | Fat: 6.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 1g | Sodium: 7.1mg | Potassium: 44.2mg | Fiber: 1g | Sugar: 14.9g | Vitamin A: 9.3IU | Vitamin C: 3.9mg | Vitamin D: 0.3µg | Calcium: 45.4mg | Iron: 0.3mg | Magnesium: 6.1mg | Phosphorus: 17.9mg | Zinc: 0.1mg