4 Ingredient Yogurt Cake
This 4-Ingredient Yogurt Cake is soft, moist, and incredibly easy to make. Made with vanilla yogurt, maple syrup, avocado oil, and self-rising flour, this simple yogurt cake comes together in minutes with no eggs or butter needed. It’s lightly sweet and perfect for brunch, snacking, afternoon tea or an easy dessert.
Ingredients
- 3/4 cup (219g) vanilla whole-milk yogurt
- 1/2 cup (4 fl oz/118 ml) maple syrup
- 1/4 cup (2 fl oz/60 ml) avocado oil
- 1 1/2 cups (190g) self-rising flour, see note before starting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 7-inch round springform cake pan with non-stick cooking spray. Line the bottom with a parchment round. The sides do not need to be lined, but they should be well greased.
- In a large bowl, whisk together the yogurt, maple syrup, and avocado oil until smooth and well combined.
- Add the self-rising flour and fold it in with a spatula just until the flour is incorporated and no dry streaks remain. Be careful not to overmix. It’s okay for there to be some small lumps in the batter (see photo in post for reference).
- Transfer the batter into the prepared cake pan and smooth the top. Bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you apply light pressure to the surface of the cake, it should bounce back.
- Let the cake cool in the pan for 20-30 minutes before transferring it to a wire rack to cool completely.
- Once cooled, the cake is ready to serve. You can also decorate the cake before serving. My cake is decorated with whipped cream frosting (recipe in the notes section), fresh berries and a dusting of powdered sugar.
- Cut the cake with a large sharp knife. Store any uneaten cake in an airtight container in the fridge.
Notes
- Self-rising flour note. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 2 cups all purpose flour, 1 tbsp baking powder and 1/2 teaspoon salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe. Measure out 1.5 cups for the recipe.
- Optional whipped cream frosting:
- 1 cup heavy cream
- 2-3 tbsp sugar
- Add heavy cream and sugar to a mixer and mixer on high speed until soft peaks form. Spread frosting over surface of the cake.
- Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 147kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Sodium: 184mg, Sugar: 10g, NET CARBS: 22
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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