Easy healthy yogurt cake

Who doesn’t love a easy and delicious yogurt cake that’s so clean to put together and involves hardly any cleaning up?
All you have to do is mix some cheap elements, all in one bowl, and bake.

The end result? A moist and mouth-watering cake loaded with yogurt and with guidelines of lemon and fruit jam.

Friends, this is a foolproof recipe to hold on your again pocket and ideal for any event. I baked it thousands of times and it usually seems lovely.

WHAT INGREDIENTS DO YOU NEED ?

  • Vegetable oil
  • Vanilla essence
  • All-purpose flour or spelt flour
  • Yogurt
  • Lemon zest
  • Baking powder
  • Eggs
  • Apricot or orange jam (optional)
  • Unrefined cane or regular sugar
  • Pinch of salt

HOW TO MAKE A HEALTHY YOGURT CAKE :

  1. Mix eggs and sugar in one bowl
  2. Stir in vegetable oil, yogurt, lemon zest, and vanilla essence
  3. Whisk flour, baking powder, a pinch of salt and add to the bowl
  4. Mix dry components and moist components until just blended
  5. Scrape the batter into the prepared loaf pan and bake for approximately 35-forty mins.
  6. Brush with heat apricot or orange jam
  7. Enjoy!

WHY CLEVER ?

It’s one of the simplest wholesome cake you could bake for the complete circle of relatives, right away and inexpensive much less!

Added bonus?

It’s loaded with yogurt that is fantastically nutritious, low on energy, and wealthy in calcium, notable in your bones, teeth, hair, skin, nails. I love simple yogurt and try and avoid brought sugar, sweeteners, flavors, and pretend culmination.
It’s low sugar. I commonly pick out unrefined cane sugar, less processed than white sugar, however you may use any sugar you’ve got handy. However, the healthiest tip is decreasing the amount of brought sugar, whatever it’s far.

When it comes to desserts, expeller-pressed canola oil (or cold-pressed olive oil) is my desire. This oil is obviously produced by using mechanically squeezing (urgent) the canola seeds and it doesn’t undergo an insane quantity of processing with chemical solvents.

RECIPE TIPS & FREQUENT ASKED QUESTIONS

WHAT KIND OF YOGURT CAN I USE?

Plain, low-fats, or flavored yogurt with a “pourable” consistency works well in this recipe. However, I locate the real Greek yogurt is just too thick and offers a denser texture.

CAN I USE GLUTEN-FREE FLOUR INSTEAD OR REGULAR FLOUR?

Yes, I examined the recipe the usage of best rice flour and it turned out well. See notes at the recipe card.

Eggs : in all likelihood use eggs at room temperature and ensure the yogurt isn’t always too cold. The substances ought to be more or much less on the equal temperature, that is a manner to keep away from a curdling batter. But if that happens, don’t worry an excessive amount of and bake it anyway.

Do not overmix the batter due to the fact running flour an excessive amount of can produce gluten, which creates a dense and rubbery cake.

Flavor : I love the clean and zesty lemons, they are continually in my refrigerator along my yogurt, hence if I run out of creativity or elements, a lemon yogurt cake is what I thankfully come to be with. But this yogurt cake is in reality a clean canvas for lots other scrumptious ingredients. You can upload to this recipe darkish chocolate chips, spices, orange zest or some thing you want most.

Glaze : it’s completely optionally available, however it’s so easy to make and I like it.
I positioned a few apricot or orange jam right into a small saucepan. I heat lightly over low warmness until the jam has melted, and if it looks too thick I adjust the consistency with a tiny little bit of warm water. When the glaze is the consistency of runny honey, I brush the yogurt cake right now. Easy peasy.

Leftovers : it continues well for up three-4 days at room temperature, in an hermetic container. But do no longer refrigerate: refrigeration dries this cake out! It’s additionally freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), save in an airtight container and freeze for up to 1 month.

Print

Easy healthy yogurt cake


  • Author: T B R I C K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
Scale

Ingredients

  • 1 pinch salt
  • 2 eggs, at room temperature
  • 1/2 scant cup (approx 80gr) vegetable oil (I used canola oil)
  • 2 cups (250gr) all-purpose flour or light spelt flour (I mixed both)
  • 1 cup (250gr) plain yogurt
  • 1 Lemon, zest
  • 2 tsp baking powder
  • 1/2 Tsp Vanilla essence
  • 1/2 cup (100gr) white or unrefined cane sugar

JAM GLAZE

  • 3 Tbsp apricot or orange jam

Instructions

  1. Preheat the oven to 350F°/180C° and location the rack within the middle role.
  2. Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or actually line the pan with parchment paper (in this case there’s no need to grease the pan).
  3. Mix eggs and sugar, then add oil, lemon zest, vanilla essence and blend again. Add yogurt (not very bloodless) and mix it right into a easy consistency. All in one bowl.
  4. Whisk flour, baking powder and a pinch of salt collectively and upload to the moist batter until simply mixed.
  5. Scrape the batter into the organized loaf pan and clean the top.
  6. Bake for approximately 35-40 mins, until a skewer inserted into the center of the cake comes out smooth.
  7. When the cake is carried out, remove it from the oven and area on a cord rack to chill.
  8. You can serve it plain or brushed with a few brief and smooth jam glaze which adds a lovable shine and flavor.
    I glazed this cake brushing some heat orange jam on top (see notes)*.

Notes

Flour: you could use white entire wheat, spelt, rice flour or all-cause flour. Personally, I prefer mixing light spelt flour and all-motive flour.

Gluten-loose flour: I examined the recipe the usage of rice flour and it turned out nicely. I stirred the four into the batter and blended well until clean, then I baked it 5 minutes longer. It had a good upward thrust and adorable flavor. However, it might be a piece less wet than its regular model, but flawlessly fun and no longer dry.

Fruit glaze: placed 3 tablespoons of apricot or orange jam right into a small saucepan. Heat gently over low heat until the jam has melted and If it appears too thick alter the consistency with a tiny bit of heat water. When the glaze is the consistency of runny honey, brush the yogurt cake right away.
Baking the cake in a spherical pan in preference to a loaf pan reduces the baking time (approx 30-35 minutes).

Keeps nicely for four days at room temperature, in an airtight box.

Do not refrigerate (refrigeration dries this cake out!)

Freezable.

Keywords: Easy healthy yogurt cake

Leave a Comment

Your email address will not be published. Required fields are marked *

*