Vegan French Yogurt Cake

Anastasia

4 years ago

This vegan French yogurt cake is so rich, soft and moist that you’ll never guess that it is actually vegan!

Humble aquafaba does the magic in baking again. The texture of my vegan French yogurt cake is perfect. You don’t need any frosting or glaze, it tastes amazing on its own.

I flavored the cake with orange zest and it gives a nice citrusy hint. You can also use vanilla extract or any other flavoring that you like. Or you can use vanilla yogurt. Just make sure to add less sugar, if it is sweetened.

Preheat oven to 350°F (180°C). Grease a loaf pan and set aside.

In a large mixing bowl combine flour, sugar, baking powder and salt. Add zest of an orange and mix thoroughly.

In a separate bowl whisk together vegan yogurt and aquafaba. I used a hand blender with whisk attachment for a quick result. Then add oil and whisk again.

Pour the mixture into the bowl with dry ingredients. Gently stir until there’s no more dry flour left. Don’t over-mix!

Transfer the batter into the pan and bake for 50-55 minutes or until the top is golden and inserted toothpick comes out clean.

Remove from the oven and let the cake cool down in the pan for 15-20 minutes.

Take it out of the pan and transfer onto the cooling rack to cool completely.

Vegan French Yogurt Cake

Incredibly soft and moist vegan French yogurt cake.

Author: Anastasia
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hour
Yield: 12
Category: Dessert
Cuisine: French, Vegan

Ingredients

1 1/2 C all-purpose flour
3/4 C sugar
1 tbsp baking powder
1/2 tsp salt
zest of 1 orange
3/4 C unsweetened vegan yogurt
6 tbsp aquafaba
1/2 C neutral oil

Instructions

Preheat oven to 350°F (180°C). Grease a loaf pan and set aside.
In a large mixing bowl combine flour, sugar, baking powder and salt. Add zest of an orange and mix thoroughly.
In a separate bowl whisk together vegan yogurt and aquafaba. I used a hand blender with whisk attachment for a quick result. Then add oil and whisk again.
Pour the mixture into the bowl with dry ingredients. Gently stir until there’s no more dry flour left. Don’t over-mix!
Transfer the batter into the pan and bake for 50-55 minutes or until the top is golden and inserted toothpick comes out clean.
Remove from the oven and let the cake cool down in the pan for 15-20 minutes.
Take it out of the pan and transfer onto the cooling rack to cool completely.