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Yogurt Cake

What you need: 

4 cups flour
2 teaspoon baking soda
1 teaspoon salt
2 1/4 cup sugar
1/2 cup applesauce or oil
8 oz plain soy yogurt
1 cup soymilk
1 tablespoon vinegar
1 teaspoon vanilla extract
1 teaspoon almond extract

What you do: 

Combine the soymilk and vinegar in a medium bowl, let stand 10 minutes to curdle. Add oil or applesauce, yogurt and flavorings.
In a larger bowl, mix together flour, baking soda, salt, and sugar. Add wet ingredients to dry, mix well.
Pour into prepared pan (I like a bundt cake pan for this one), and bake at 350 until cake springs back when poked.
This tastes a lot like a doctored cake mix cream cheese cake I used to make before I was vegan. It's good served with fresh berries or drizzled with a little icing.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Gave this a whirl with soy flour mixed in with a bit of whole wheat pastry flour (I'm on a semi low-carb diet)
Came out well, will be making it again for sure
Topped it with some pecans/walnuts mixed with sugar
Thanks for the recipe

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I'm in love with this recipe! Like others have mentioned, the sugar seemed a bit(!) excessive. I replaced the sugar with 1/2 cup of honey and 2 tbs of stevia. I used 3 cups of white flour and 1 cup of ww. The batter was so thick I didn't think it had a chance of turning out, but it turned out perfectly and my husband loves it! After an hour in the oven, it had risen beautifully but was not cooked in the middle (used a bundt pan). I put it in for another 30 minutes.... I think 15 or 20 would have been enough. Great texture, perfectly formed... loved it! We didn't top ours with icing, but i made a banana/yogurt/cinnamon sauce of sorts to pour over individual pieces.
YUM! All of my vegan cakes have been suuuuuuper oily, super sugary, or total failures. This was a pleasant surprise! Thanks!

Glad you liked it!  The extra sugar adds to the texture of the cake, making it softer, less gluten-y. I was trying to avoid the oily, dense cake you're thinking of.

I'm sorry some of you are having baking/doneness issues.  I wonder if my oven of 2007 was particularly hot?  Maybe reducing cooking temp and increasing the time would help?  I would increase the baking time and not care that it gets browned around the edges prematurely, I assure you I will still be nice and moist.  I've made it several times since but I tend to use a loaf pan and make a sheet cake, to make it easier to frost, and it bakes in even less time.

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ok so i didnt take a pic because it turned out kind of ugly.  not like terribly ugly but not photo worthy.  i had some textural issues.  the outside was super tough and i pretty much needed a saw to get inside.  but that might be my ovens fault because its a piece of shit and it happens a lot to my baked goods.  the flavour was pretty decent tho! i put some white chocolate glaze and blueberries on it.

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makin this right now! i'll let ch'all know how it turns out, possibly with pics if it turns out.
:)

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I'm in love with this recipe! Like others have mentioned, the sugar seemed a bit(!) excessive. I replaced the sugar with 1/2 cup of honey and 2 tbs of stevia. I used 3 cups of white flour and 1 cup of ww. The batter was so thick I didn't think it had a chance of turning out, but it turned out perfectly and my husband loves it! After an hour in the oven, it had risen beautifully but was not cooked in the middle (used a bundt pan). I put it in for another 30 minutes.... I think 15 or 20 would have been enough. Great texture, perfectly formed... loved it! We didn't top ours with icing, but i made a banana/yogurt/cinnamon sauce of sorts to pour over individual pieces.
YUM! All of my vegan cakes have been suuuuuuper oily, super sugary, or total failures. This was a pleasant surprise! Thanks!

Honey is not vegan... So if you figure out how to make this cake perfect and vegan please do tell since I don't think I will be using honey anytime soon

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I'm in love with this recipe! Like others have mentioned, the sugar seemed a bit(!) excessive. I replaced the sugar with 1/2 cup of honey and 2 tbs of stevia. I used 3 cups of white flour and 1 cup of ww. The batter was so thick I didn't think it had a chance of turning out, but it turned out perfectly and my husband loves it! After an hour in the oven, it had risen beautifully but was not cooked in the middle (used a bundt pan). I put it in for another 30 minutes.... I think 15 or 20 would have been enough. Great texture, perfectly formed... loved it! We didn't top ours with icing, but i made a banana/yogurt/cinnamon sauce of sorts to pour over individual pieces.
YUM! All of my vegan cakes have been suuuuuuper oily, super sugary, or total failures. This was a pleasant surprise! Thanks!

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I made this recipe and tried extra hard to make it work. I decreased the flour and increased the milk. I halved the recipe and still put in a bundt pan, thinking that would make it cook through. It was a sugary, gooey mess. It was pretty thick and it never rose. The batter tasted heavenly too. I might make it again, with less sugar, maybe as more of a quick bread, because it's downright carmelized without fat to separate all those sugars.

I fail at vegan baked goods. Every time.

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Baked this guy for the 3rd or 4th time this weekend.  This time,  I did need to add about 1/2 cup liquid (mix of soymilk and water), as the batter was too dry to mix.  I used a heavy bundt pan, and the baking time was about 1h20.  Sliced cake and topped the individual slices w/ strawberries and a whipped soy topping.

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also could not get my cake to cook through the middle. def will use a bundt pan next time. also, i had to add more soymilk to it once i started mixing the wet and dry because it was SUPER dry. next time i will leave out 1 cup of flour.

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My yogurt cake was delicious but I couldn't get it to cook completely through. Unfortunately I cut out a large circle from the middle of the bundt-shaped cake because it was still wet. 90% of the cake was saved; however, and the taste is very pungent. This is almost like a tasty bread rather than a cake, because it's light in flavor and can be eaten any time of the day without feeling guilty! I was more worried about telling people how much sugar was in it rather than it being vegan, though...but anyway the only changes I made was I used vanilla soy yogurt rather than plain.  ;)

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