I love baking and the first cake I learned to make when I was a kid was the simple yogurt cake. I’ve already made a vegan version of the classic yogurt cake with my Yogurt Cake which is made with just 4 ingredients, but I wanted to make a fruity version. It’s not just as simple as adding berries to the original recipes, as they can throw off the dry-to-liquid ingredient ratio. So I had to come up with a new recipe, and you won’t regret it, it’s delicious!
Ingredients and Substitutions
Self-Rising Flour – Self-rising flour is a blend of classic all-purpose flour with baking powder. You can make your own at home with the ration in the notes of the recipe card below. I didn’t try gluten-free flour for this cake and I am not sure it will work. Plant-Based Yogurt – You can use any plant-based yogurt you like, from coconut yogurt to soy yogurt or cashew yogurt. While you can stick to plain yogurt, you can also use flavored yogurt, like berry or vanilla yogurt, to give your cake a twist. Brown Sugar – I like to use relatively unrefined sugar like coconut sugar. Grapeseed Oil – or any light vegetable oil works. You can use melted coconut oil if you don’t mind the flavor. Even melted vegan butter works fine. Mixed Berries – You can use fresh or frozen berries. No need to thaw the berries if they’re frozen. Any berry work, like blueberries, raspberries, or boysenberries. Strawberries also work, but they tend to release a lot more moisture, so you might struggle to make the cake set.
How to Make Yogurt Berry Cake
Making this berry yogurt cake is super easy, you can read all about it in the recipe card further down, but for the ones who like pictures, here are shots of the key steps.
Expert Tips
While it’s very easy to make the batter, I have a few tips for making it perfect.
Use a springform pan. This makes it a whole lot easier to unmold the cake. The batter is very soft and airy, so it can be a bit fragile if you have to pull it out. You can roll the berries for the batter in a tablespoon of cornstarch before folding them in. This prevents the berries from sinking to the bottom of the cake. The cake rises nicely in the oven and deflates when it cools down, which is normal and expected with self-rising flour.
More Simple Cake Recipes
