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 simple dessert, but can also be enjoyed for breakfast or brunch!
- 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 the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based yogurt!
- Transfer the batter into a 18cm / 7 inch springform baking tin lined with greased baking 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 use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if 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
- Blood Orange Cake
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Yogurt Cake
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
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Tracy Cotton
I made this as a rhubarb upside down cake. When it was still slightly warm it was great but I found it went dry very quickly. What consistency should the cake mixture be? I added a little milk as it seemed very stiff but didn’t know if I was aiming for a regular cake mix consistency as so many GF recipes are just totally different so ‘normal’ consistency doesn’t apply.
Rhian Williams
Thank you so much for your feedback! Yes, gluten-free cakes can dry out very quickly unfortunately, so it's best to make the cake batter a little more liquidy than a normal cake batter, so perhaps adding a bit more milk would have been a good idea. It also depends on what type of gluten-free flour you used - which one did you use?
Mikaela
This recipe is awesome! I’ve used it many times, sometimes adding lemon zest to make it more lemony, and other times I’ve added raspberries to make it into a raspberry cake. This evening I’m going to add apples and spices. Every time I make it, it’s a total crowd pleaser and gets eaten up very quickly! I’m egg and gf which is an annoying combo for baking, but this recipe has been great. Thank you so much for such a great recipe 🙂
Rhian Williams
Thank you so much, so so happy to hear that! And thank you so much for sharing your substitutions, that's great to know! They sound delicious!
Jane Kim
I haven't tried this recipe yet, but I was wondering whether I could sub gluten free flour with blended rolled oats into a flour?
thank you!
also, if i were to add apples and spices, do you have any idea where i could start with that? (am gluten free and dairy free but recently discovered this recipe and am interested to know! - thank you for this btw, it is hard to find gluten free vegan cakes that actually look good!)
Rhian Williams
Yes you can use oat flour instead of the gluten-free flour! And yes, you can add apples - I'd recommend cooking them first until softened before adding to the cake batter because otherwise the apples will release too much water while baking. And you can add some spices to the cake batter! I hope that helps.