This soft plant-based cake is made with dairy-free yogurt and simple pantry ingredients. It has a smooth, lightly creamy texture and works well as a healthier dessert or snack.
Approximate Nutrition (per slice)
- Calories: 100–115 kcal
- Protein: ~4 g
- Fat: ~3 g
- Carbohydrates: ~14 g
Ingredients
- 1 cup unsweetened plant-based yogurt (soy, almond, or coconut)
- ¼ cup maple syrup or low-calorie sweetener
- ¼ cup oat flour (or blended oats)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 170°C (340°F) and line a small baking pan with parchment paper.
- In a bowl, mix the plant-based yogurt, maple syrup, and vanilla extract.
- Add the oat flour, cornstarch, baking powder, and salt. Stir until smooth.
- Pour the batter into the prepared pan and level the top.
- Bake for 30–35 minutes until the center is firm.
- Allow the cake to cool, then refrigerate for about 1 hour before slicing.
Flavor Options
- Lemon: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice.
- Chocolate: Mix in 1 tablespoon cocoa powder.
- Berry: Fold in a handful of blueberries or raspberries.
3-Ingredient Dairy-Free Yogurt Cake
This ultra-simple recipe is perfect when you want a quick healthy dessert. With only three ingredients, it still produces a soft, slightly creamy cake.
Approximate Nutrition (per slice)
- Calories: 85–100 kcal
- Protein: ~3–4 g
Ingredients
- 1 cup unsweetened dairy-free yogurt
- 2 eggs
- 3 tablespoons sweetener (sugar, honey, or a zero-calorie option)
Instructions
- Preheat the oven to 170°C (340°F) and line a small baking pan.
- In a bowl, whisk together the yogurt, eggs, and sweetener until smooth.
- Pour the batter into the pan.
- Bake for 30 minutes, or until the cake is set in the center.
- Let cool completely before slicing.
Optional Flavor Additions
You can enhance the cake while keeping it simple:
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Lemon zest for freshness
