This Vanilla Yogurt Cake is an incredibly moist and fluffy dessert that’s perfect for any occasion. The combination of yogurt and coconut flour creates a tender texture, while the jam topping adds a burst of sweetness. It’s simple to make with pantry staples and can be customized with different fruits or toppings to suit your preferences. The addition of raisins gives it a subtle chewiness that balances well with the softness of the cake.
Preparation Time:
- Active Time: 15 minutes
- Baking Time: 35-40 minutes
- Total Time: 1 hour
Ingredients
Wet Ingredients:
- 2 eggs
- 100 g (½ cup) sugar
- 8 g (1 tablespoon) vanilla sugar
- 100 g (½ cup) yogurt
- 100 ml (⅓ cup + 1 tablespoon) milk
- 80 ml (⅓ cup) vegetable oil
- A pinch of salt
Dry Ingredients:
- 180 g (1½ cups) 00 flour
- 12 g (1 tablespoon) baking powder
- 50 g (⅓ cup) raisins
For Topping:
- Jam of your choice (strawberry, apricot, raspberry, etc.)
- Coconut flour (for sprinkling)
Directions
- Prepare the Batter:
- Preheat oven to 180°C (350°F). Grease and line a 24 cm (9.5-inch) baking dish.
- Beat eggs, sugar, and vanilla sugar until fluffy.
- Mix in yogurt, milk, oil, and salt.
- Incorporate the Dry Ingredients:
- Sift together flour and baking powder. Gradually combine with wet ingredients.
- Fold in raisins.
- Bake the Cake:
- Pour batter into the baking dish and smooth the top.
- Bake for 35-40 minutes, until a toothpick comes out clean.
- Finish with Topping:
- Let the cake cool for 10 minutes. Spread jam over the top and sprinkle with coconut flour.
Serving Suggestions
- Enjoy with a hot beverage like tea or coffee.
- Serve warm with whipped cream or ice cream.
Cooking Tips
- Ensure all wet ingredients are at room temperature for a smooth batter.
- Fold raisins in a bit of flour to prevent sinking.
Nutritional Benefits
- Yogurt adds calcium and protein.
- Raisins provide natural sweetness and fiber.
Dietary Information
- Vegetarian: Yes
- Dairy-Free: Substitute yogurt and milk with plant-based alternatives.
- Gluten-Free: No (contains flour)
Nutritional Facts (per serving, based on 10 servings)
- Calories: 200
- Protein: 4g
- Carbohydrates: 28g
- Fat: 8g
- Sugar: 14g
- Fiber: 1g
- Cholesterol: 30mg
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Can be frozen for up to 1 month; thaw before serving.
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Moist and fluffy texture from yogurt and milk.
- Versatile toppings and mix-ins allow customization.
- Great for any time of day, from breakfast to dessert.
Conclusion
This Vanilla Yogurt Cake is a versatile, soft, and flavorful dessert that can be easily adapted to suit your tastes. Whether served plain or topped with jam and coconut flour, its light texture and subtle sweetness make it perfect for any occasion. With easy-to-find ingredients and simple preparation steps, this cake is ideal for both beginner and experienced bakers. Try it for your next gathering and enjoy a delicious, homemade treat!
Frequently Asked Questions
- Can I use whole wheat flour instead of 00 flour? Yes, but the texture will be denser.
- What can I use instead of yogurt? Sour cream or plant-based yogurt will work well.
- Can I add other dried fruits? Yes, try cranberries, apricots, or dates.
- How do I make this gluten-free? Use a gluten-free flour blend instead of 00 flour.
- Can I add nuts to this recipe? Yes, chopped almonds or walnuts are great additions.
- How do I prevent raisins from sinking? Toss them in flour before adding to the batter.
- What can I substitute for vanilla sugar? Use 1 teaspoon of vanilla extract.
- Can I skip the coconut flour? Yes, or use powdered sugar as an alternative.
- Is this cake suitable for diabetics? You can use a sugar substitute to make it more diabetic-friendly.
- Can I double the recipe? Yes, use a larger baking dish and adjust baking time.