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!

A slice of gluten-free vegan yogurt cake on a plate with a fork

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 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!

Raw gluten-free vegan yogurt cake batter in a bowl

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.

Raw gluten-free vegan yogurt cake batter in a round baking tin lined with baking paper

Bake in the oven for 30 minutes, until an inserted skewer comes out clean.

A baked gluten-free vegan yogurt cake in a round baking tin lined with baking paper

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.

A slice of gluten-free vegan yogurt cake on a plate with a fork taking a bite out of it

MORE GLUTEN-FREE VEGAN CAKES

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

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.

4.17 from 81 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Keyword: gluten-free yogurt cake, vegan yogurt cake

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

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 use almond flour.

Nutrition Facts

Gluten-Free Vegan Yogurt Cake

Amount Per Serving

Calories 297 Calories 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.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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.