Dairy-Free Yogurt Cake
Moist, flavorful, and simple to make, this dairy-free yogurt cake is a one-bowl recipe you will want to make on repeat. Made with simple ingredients, this dairy-free cake recipe is ready in 45 minutes and perfect for any occasion.
My introduction to yogurt cake came from the book Bringing Up Bebe. While pregnant with our first, I fantasized how fun it would be to make and eat this cake with him.
Fast forward 2 years and a half dozen yogurt cakes later and I can honestly say the joy he finds in making this cake is more than enough reason for me to break out his step ladder and welcome the mess into the kitchen.
This moist dairy-free yogurt cake comes together with simple ingredients and kid friendly utensils making it the perfect cake for anyone to make!
What is Dairy-Free Yogurt Cake?
In the book Bringing Up Bebe, the author discusses how in France the afternoon snack time typically consists of a sweet treat such as yogurt cake.
Typically made using a container of yogurt, this recipe has simple ingredients with simple measurements that allow children to make the cake without measuring cups and spoons. Simply scoop, pour, mix, and bake.
This dairy-free version of yogurt cake is made using a dairy-free yogurt base. Instead of measuring with a yogurt cup (since I bought a bulk sized container of yogurt) I kept the measurements in increments of 1/2 cup to keep the dishes to a minimum.
Why We Love this Moist Yogurt Cake
I honestly cannot remember a time when this cake has not been on the counter since teaching my son how to make it. Some of the reasons we love this dairy-free yogurt cake include:
- Easy to make. Simple scoop, mix, pour, and bake!
- Moist and flavorful. The cake is spongy, moist, and delicious every way you serve it up!
- Toddler approved. From measuring, to mixing, to munching, this dairy-free yogurt cake hit the spot for our toddler time and time again.
Dairy-Free Changes to Yogurt Cake
There is one ingredient in this yogurt cake recipe that you will want to ensure is dairy-free before beginning.
- Dairy-Free Yogurt– I used Silk, plain dairy-free yogurt for this recipe to keep it moist and dairy-free from start to finish.
How to Make Dairy-Free Yogurt Cake
Ingredients You’ll Need
Simple, pantry-staple ingredients go into making this delicious and moist dairy-free yogurt cake.
- Dairy-Free Yogurt– We used plain, unsweetened Silk yogurt for this recipe.
- Oil– Vegetable will do just fine.
- Eggs– Cold or room temperature, it’s not a picky batter.
- Vanilla– Adds a little flavor to the cake.
- Sugar– Granulated.
- Flour– All purpose flour gives a little structure to the yogurt cake.
- Salt + Baking Soda– Helps the cake rise.
Step-by-Step Directions for Moist Dairy-Free Yogurt Cake
- Preheat the oven to 350°F.
- Prepare the baking dish: Line a 9-inch cake pan with parchment paper and spray with non-stick spray. Set to the side.
- Mix wet ingredients: In a large mixing bowl add dairy-free yogurt, oil, eggs, vanilla, and sugar. Mix together until smooth.
- Add dry ingredients: Next, add flour, salt, and baking soda. Mix to combine.
- Pour the batter into the prepared baking pan.
- Bake for 33-35 minutes, or until a toothpick comes out clean from the center.
- Cool: Remove from oven and allow to cool before slicing and serving.
Helpful Kitchen Tools
Getting this yogurt cake to and through the oven involves very simple tools like:
- Mixing bowls– One large mixing bowl will do the trick.
- Whisk– Used to mix both wet and dry ingredients into the batter.
- Cake pan– Perfect for a round and beautiful cake.
Serving Dairy-Free Yogurt Cake
Having sampled this cake in a number of different ways over the last few months, here are some of the best ways I think you can dish out this dairy-free yogurt cake.
- Dusted with powdered sugar.
- Topped with a scoop of dairy-free whipped topping.
- Served with a hot cup of coffee.
- Frosted with dairy-free cream cheese icing.
- With a scoop of vegan vanilla ice cream.
Storing, Freezing, and Thawing Tips
When you have finished baking your dairy-free yogurt cake, here are some tips for short and longer term storage of the cake.
- Storing– Allow the yogurt cake to cool completely before placing in an air-tight container and storing at room temperature for up to 4 days.
- Freezing– Wrap cooled yogurt cake in plastic wrap, twice. Place in a freezer safe zip top bag and freeze for up to 3 months.
- Thawing– Allow the cake to come to room temperature on the counter wrapped in the plastic wrap to maintain as much moisture as possible before warming and eating.
Dairy-Free Cake Recipes to Make Next
If you tried this dairy-free yogurt cake recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Dairy-Free Yogurt Cake
Moist, flavorful, and made in one-bowl, this dairy-free yogurt cake recipe is the perfect cake for every occasion.
Ingredients
- ½ cup Dairy-Free Yogurt plain
- ½ cup Oil canola
- 3 Eggs
- 1 teaspoon Vanilla
- 1 cup Sugar granulated
- 1 ½ cup Flour
- ¼ teaspoon Salt
- 1 teaspoon Baking Soga
Instructions
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Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper and spray with non-stick spray. Set to the side.
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In a large mixing bowl add ½ cup dairy-free yogurt, ½ cup oil, 3 eggs, 1 teaspoon vanilla, and 1 cup sugar. Mix together until smooth.
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Next, add 1 ½ cups flour, ¼ teaspoon salt, and 1 teaspoon baking soda. Mix to combine.
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Pour the batter into the prepared baking pan. Bake for 33-35 minutes, or until a toothpick comes out clean from the center.
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Remove from oven and allow to cool before slicing and serving.
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