French Yogurt Cake Recipe
You are going to love this super simple and easy french yogurt cake recipe. It’s a fluffy and moist loaf of deliciousness. Easily made dairy free with almond, coconut or other non dairy or vegan yogurt alternative!
Why I love this easy yogurt cake recipe
- Adding yogurt to a cake adds to the delightful crumb texture and helps keep the cake extra moist. The yogurt also imparts a subtle tangy flavor that balances well with the cake’s sweetness.
- French yogurt cake, with or without dairy, is known for its light, moist, and tender texture. The light texture of the cake is satisfying but not overly heavy, making it a great dessert to serve with a richer or heartier dinner.
Here’s what you’ll need to make this dairy free cake
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How to make French yogurt cake
Preheat and prep. Heat your oven to 350˚F and grease a loaf pan (you can also line it with parchment paper if you want).
Mix the batter. Whisk the dry ingredients together until combined. Then, stir in the wet ingredients and mix until smooth.
Bake the cake. Transfer to the prepared pan and bake for 45 – 55 minutes, or until an inserted toothpick comes out clean.
Remove from oven and let the cake cool completely before serving.
Topping suggestions: powdered sugar, fresh fruit and/or vegan whipped cream (we like this heavy whipping cream alternative and this whipped coconut cream).
FAQ’s and tips for making yogurt cake
Yogurt is a great addition to baked goods, it helps to keep cakes moist for much longer. A cake made with yogurt is almost never dry (unless you really over bake it or mess up the recipe somewhere). The high liquid content and added fats inside yogurt work great to make a recipe turn out well!
Yes! This yogurt cake freezes very well! I recommend allowing the loaf to fully cool completely before wrapping with plastic wrap and storing in an airtight container or zip top bag. This should get it to last several weeks inside of your freezer. Just place it in the fridge or on the counter for a few hours to thaw before eating.
I don’t see why not! If you find yourself with flavored yogurts, adding them into this plain french yogurt recipe could be a great way to add in natural flavors! Strawberry, lemon, etc it should all work out well and taste incredible.
More sweet breakfast recipes to try
- Banana Oat Bread Breakfast Bars
- 6 Ingredient Cinnamon Rolls
- Bananas Foster Pancakes
- Apple Cinnamon Oatmeal
More dairy free cake recipes you’ll enjoy
- One Layer Cake with Chocolate Buttercream
- Raspberry Cupcakes
- Peach Almond Cake
- Blueberry Shortcake
- Mini Lemon Bundt Cakes
French Yogurt Cake
- Total Time: 1 hour
- Yield: 8 1x
Description
You are going to love this super simple and easy french yogurt cake recipe. It’s a fluffy and moist loaf of deliciousness. Easily made dairy free with almond, coconut or other non dairy or vegan yogurt alternative!
Ingredients
- 1 cup yogurt*
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of coarse salt
Instructions
- Preheat oven to 350˚F, and grease/flour a loaf pan. Set aside for later.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, sugar and salt together.
- Next, add the yogurt, eggs, vanilla extract and oil, mixing until a smooth batter forms.
- Transfer batter to the prepared loaf pan and bake for 45 – 55 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and allow cake to cool completely before transferring to a cooling rack or cake plate.
- Top with powdered sugar or whipped cream before serving.
Notes
*We used dairy free, unsweetened plain coconut yogurt and vegan whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 297
- Sugar: 18.9 g
- Sodium: 140.9 mg
- Fat: 11.5 g
- Saturated Fat: 2 g
- Carbohydrates: 44.9 g
- Fiber: 1.3 g
- Protein: 4.8 g
- Cholesterol: 46.5 mg
A very easy recipe, although I fail to see how it can be considered dairy free when it contains yogurt. I only had fat- free Greek yogurt, so I added ⅓ cup skim milk to thin batter a bit. Baked to perfection in 45”. I sliced thinner so fewer calories per serving. Next time I will add more vanilla extract. Had lots left over so I used it for French toast the next morning. Yum!
The recipe notes and the post specify vegan yogurt (we used coconut), so it definitely is dairy free, but you can you definitely use regular Greek yogurt if that works for your diet! I’m glad you enjoyed the recipe!
Hello! I absolutely love your recipes. I spent most of my life struggling with dairy-free alternatives and your recipes are the solution. I was just wondering if this cake can be made in a round cake tin? If so, how long would it have to cook for and at what temperature? Thank you!!
Hi Sophie!
I’m sure you can, but you’d have to look up a conversion. I haven’t tested the recipe in a round cake pan and don’t know the answer off the top of my head. It would definitely work though!
Another home run Melissa! I don’t know what we would do without your recipes.
hello, stone fruits are in season now so I wanted to ask if i can mix in some into the cake batter?
Yes! You can absolutely add some chopped fruit to the batter. I think it would be great!
Thus recipe sounds scrumptious! Would love to make this for my vegan son. So, can I substitute w/ flax eggs? Would you happen to know if it turns out just as delicious? Thanks so much for your great delicious recipes!