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!
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!
- 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
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.
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Servings: 8
Calories: 297kcal
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.
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Kim
This texture and fluffiness of this cake is one of the best recipes I have found! thank you so much, an absolute success! I live that it doesn't have a load of sugar in it, but was just wondering if it would work with fruit in it? thanks 👍
Rhian Williams
Thank you so much, so happy to hear that! Yes, you can definitely add some fruit - either fresh, frozen or dried!
Naoise
that was a total success, thanks for a wonderful easy recipe. i used 5tbs honey as I'm not vegan and used kefir instead of yogurt. it was perfectly sweet and tasty, not too dense, loved the almond flavour and i made s cream cheese and chocolate frosting with lemon zest and cocoa powder sprinkled over it! Will definitely do it again, it's a keeper!
Rhian Williams
Thank you so much, so happy to hear that!
Rebecca
Could applesauce be used in place of the yogurt? Stuck at home in a snowstorm with no yogurt
Rhian Williams
Sorry to hear that! Instead of applesauce, I'd recommend using the equivalent amount of blended-up silken tofu. Or using 200ml (4/5 cup) plant-based milk. I hope that helps!
Diane
This cake was so delicious and moist. Thank you for sharing your recipe. I used oat flour (ground fresh in the coffee grinder) and almond flour and it turned out brilliantly. I didn't have lemons so used ACV (1.5 Tbsp with an additional half Tbsp of water) and used avocado oil instead of coconut oil. It turned out moist and delicious. With honey drizzled on top it is extra good.
Rhian Williams
Thank you so much, so happy to hear that!
Anisa
Could I use greek style yoghurt in this recipe?
Rhian Williams
Yes, that should be okay! But Greek style yogurt can be a bit thicker than normal yogurt, so if the batter is still looking a bit dry, you might need to add a bit more yogurt, or add some extra liquid like plant-based milk or something. I hope that helps!