Vegan Yogurt Cake

Vegan Yogurt Cake

The yogurt cake: my first cake ever

The vegan yogurt cake might just be one of the easiest recipes in French baking, although it is most known in its ‘regular’ form, baked with eggs and dairy. Here you’ll find my own version of it, without any animal product.

The yogurt cake is one of the first recipes I ever baked. I am sure this is true for a lot of people. As this is quite a simple recipe, I used to bake it as a little girl, with my mum, who herself used to bake it with my grandmother. I like the idea that these recipes have history, and I hope one day I’ll also be able to share them with my child.

When I first baked this cake, I used to do it with eggs and dairy. However, I was not going to give up on this recipe once I switched to a plant-based diet. That is why I was determined to work out a vegan version of this yogurt cake, just as delicious as the original one. I think I managed it, and I hope you will like the vegan yogurt cake as much as my family and I do (non-vegan people included!).

Vegan Yogurt Cake - faubourg des jardins
Egg-free and dairy-free, but still delicious and soft.

Vegan yogurt cake recipe

For 1 cake
Preparation time: 10 minutes
Baking time: 45 minutes


I use the yogurt container to measure the rest of the ingredients. If your yogurt comes in a big container, you can use a small cup or jar, it works just as well. You’ll need to go with 200g of yogurt for a 25cm x 8 cm cake mould.

1 pot of plant-based yogurt (here I used soy yogurt)
1 pot of odourless coconut oil, melted
1,5 pots of unrefined cane sugar
2 pots AP flour
2 pots tapioca starch (or potato starch)
1 tbsp apple cider vinegar
1/2 pot unsweetened apple sauce
1 packet baking soda
1 ts vanilla extract
Pinch of salt


Preheat the oven at 180°C.
Start with mixing the flour, the starch and the baking soda in a bowl. Then, add the rest of the ingredients. Mix well – 1 minute should be enough with an electric mixer. A bit longer if you’re doing it manually. There should not be any lumps.
Oil your cake mould. Pour the batter in the mould and bake in the oven at 180°C for 45 minutes.
You can check whether your cake is ready or not by picking a knife in it. The blade should come out clean.
Take the cake out of the oven and cover it immediately with a larger baking dish. This allows the humidity to stay in, which will make your cake extra soft.
Remove the cake from the mould once cold.

Bon appétit!

Vegan Yogurt Cake
Vegan cake with coconut yogurt

Are you looking for more sweet and delicious recipes? Take a look at the Baking & Sweets section of the blog.

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