Last updated - ; Published - By Rhian Williams 4 Comments
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This Gluten-Free Vegan Yogurt Cake is super moist, a little tangy and has a rich flavour. It's easy to make, requires just one bowl and is refined sugar free too. It makes a great simpledessert, but can also be enjoyed forbreakfastor brunch!
What type of yogurt should you use for baking yogurt cake?
- I'd recommend using an unsweetened plain yogurt that doesn't contain any additional flavourings.
- For this recipe, you can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
How to make this recipe
Scroll down to thebottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip: Make sure to use a measuring jugto measure out the exact amount of plant-based yogurt!
- Transfer the batter into a 18cm / 7 inch springform baking tin lined with greasedbaking paper.
Tip: To prevent the sides of the cake from getting burnt, make sure that the baking paper is covering both the bottom and the sides of the tin.
- Bake in the oven for 30 minutes, until an inserted skewer comes out clean.
- Leave to cool before slicing.
Substitutions you can make to this recipe
- You can useany type of oil:coconut oil, olive oil or vegetable oil.
- You can useany type of liquid sweetener:maple syrup, agave syrup, brown rice syrup etc.
- You can useany type of plant-based yogurt:almond, soy, cashew or coconut yogurt all work well.
- You can useplain flour,wholemeal (whole wheat) flourorspelt flourinstead of the gluten-free flourif you're not gluten-free.
- You can replace the ground almonds with ground walnuts.
- For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds and use a nut-free plant-based yogurt.
Flavour substitutions you can make
- You can add some lemon zest or orange zest.
- You can add some fresh or frozen blueberries, raspberries or cherries.
- You can add chopped dried fruit, such as dried figs.
- You can add chocolate chips.
How long does this keep for?
This cake keeps covered in the fridge for up to a few days.
MORE GLUTEN-FREE VEGAN CAKES
- Red Velvet Cake
- Tropical Carrot Cake
- Lemon Blueberry Cake
- Orange Cake
- Strawberry Cake
- Vanilla Cake
- Coconut Cake
- Almond Cake
- Olive Oil Cake
- Lemon Yogurt Cake
- Raspberry Cake
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Gluten-Free Vegan Yogurt Cake
This Gluten-Free Vegan Yogurt Cake is super moist, a little tangy and has a rich flavour. It's easy to make, requires just one bowl and is refined sugar free too.
4.14 from 76 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: gluten-free yogurt cake, vegan yogurt cake
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Calories: 297kcal
Author: Rhian Williams
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 230 ml (1 cup) unsweetened plain plant-based yogurt * (I used coconut yogurt, but you can use any plant-based yogurt)
- 2 tablespoons lemon juice **
- 8 tablespoons maple syrup (or sub any other sweetener)
- 150 g (1 ¼ cup) ground almonds (almond meal) ***
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the yogurt to the same bowl along with the lemon juice, maple syrup and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash of plant-based milk if it’s looking too dry.
Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
Leave to cool before slicing.
Keeps covered in the fridge for up to a few days.
Notes
*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
**The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.
*You can alternatively usealmond flour.
Nutrition Facts
Gluten-Free Vegan Yogurt Cake
Amount Per Serving
Calories 297Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 40mg2%
Potassium 74mg2%
Carbohydrates 33g11%
Fiber 4g16%
Sugar 15g17%
Protein 6g12%
Vitamin A 0.2IU0%
Vitamin C 5mg6%
Calcium 120mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Mariana
Hello. I made this cake and it tasted strange, I think it was because of the reaction of the lemon with the sodium bicabornate. I don't know what I'll have done wrong. Can you help me? Thank you.
Reply
Rhian Williams
Hi - I'm sorry to hear that, but I don't think it has anything to do with the lemon and bicarbonate of soda. It could be related to the brand of baking powder you used, as some brands can have quite a distinctive flavour. I use Dove's Farm baking powder which has a neutral flavour. Also, what type of gluten-free flour did you use?
Mariana
Hello, I live in Portugal and I used the royal brand. The flour I used the wheat one. Thank you.
Reply
Rhian Williams
Thank you for sharing! If making again, I'd recommend trying it with a different brand of baking powder if possible, as the taste can really cary between brands and some brands do have a very strong taste! I hope that helps.
