My grandmother, who is this very humble lady, always bakes yogurt cake whenever there’s a special occasion. As extremely caring and organised as she is, she usually bakes a humungous batch of cake and freezes it, only to defrost it whenever people come to visit without warning. Funnily enough, I can’t recall how many times I’ve had slightly frozen yogurt cake in my life, which isn’t properly bad in a summer heatwave!
One of these days I was craving yogurt cake so I’ve found this vegan recipe on Vegweb. It’s perfectly soft and moist and so delicious with the fresh lemon and yogurt flavour. I did some tweaks by adding chia seeds, which turned out great. Because, you know, adding a superfood to a cake makes it slightly less sinful, right?
Plus, it is really easy to make. Here’s how…
What you’ll need
1/3 cup oil
1/4 cup non-dairy milk (I used Alpro Original Soya Milk)
1 cup vegan yogurt (I used Alpro Simply Plain Yogurt)
2 tablespoons lemon zest
1 tablespoon vanilla extract
1 cup sugar
2 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon black chia seeds
1. Preheat the oven to 180ºC (or 350º F) and grease a non-stick loaf pan.
2. Combine oil, soya milk, yogurt, lemon zest, vanilla extract, and sugar in one bowl. Put flour, soda, and baking powder in another bowl.
3. Add the liquid ingredients to the flour mixture and stir until just blended.
4. Bake for 35-40 minutes.
5. Let it cool for a couple of hours – so hard to resist!
You can serve it with yogurt or spread it with vegan butter. So delicious!
Hope you enjoy it,