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Baked Yogurt Cake

Really easy to make, no expereince required....

This cake is good, soft and there is no butter but oil is used instead.

*Cakes made with oil have a superior texture than cakes made with butter.

They tend to bake up higher with a more even crumb and stay moist and tender for longer compared to the ones made using butter.


Serves: 4/6

Preparation time: 20 minutes

Cookig time: 40 minutes


  • 125gr pot plain yogurt

  • 60gr coconut sugar

  • 20gr honey

  • 1pot (use the yogurt one) plain flour

  • 1 pot (as above) rice flour

  • 1/2 pot olive oil

  • 3 eggs

  • 1 pot (from the yogurt) mixed berry

  • 1 organic lemon

  • 1 pinch salt

  • Icing sugar.


Get the eggs and separate the whites from the yolks.

In a small bowl whip the egg whites (adding a pinch of salt), until stiff, with an electric mixer.

In a medium size bowl beat the egg yolks with he sugar until you get a creamy mixture.

Add the flours (slowly and not all together), the oil, the yogurt.

Wash the lemon and dd the grated zest to the batter together with the berries and mix it up.

Lastly add the egg white turning slowly with a rubber spatula so the batter stays fluffy.

Heat the over to 180C degrees, then pour the batter into a cake pan and cook for 40/45 minutes.

Take out of the oven and let cool.

Put it on a serving dish and sprinkle with icing sugar and decorate if you wish, using your imagination.


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