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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: 
Recipe Category: 


This is one of the best cakes I've ever baked.  The only change I made was lemon extract instead of almond.

I used a hole pan (as seen in photo), and the baking time was about an hour.  I used a bundt pan the second time, and the time was about 1h15m to 1h20m.


I made this as my "sweet" for Thanksgiving.  I used 3 -3/4 unbleached white flour (all I had) and 1/4 cup whole wheat.  I used applesauce instead of oil and I also substituted brandy extract for the almond extract because I waited until Thanksgiving to decide I wanted something sweet and the grocery store was closed so I couldn't buy any almond extract.  I put a glaze made of banana and raw sugar with chopped walnuts on it (another vegweb recipe).  It turned out wonderful.  We took the rest of the cake to our Sunday School class at church and they loved it.  We didn't tell them it's vegan until they started asking for the recipe!  They were astonished that such a great cake didn't have any cow milk or eggs in it! 


It sounds good.  I can't wait to make it.



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