Yogurt cake …
It’s one of those recipes that I always remember my mother making over the weekend. In our house there was always yogurt cake at the weekend. Mostly because she loved making it for us, but also because she enjoyed locking herself in the kitchen and get totally immersed by the experience of making this particular cake (that we all love)…It is not a sophisticated cake…it is just a delicious and warming cake made with loads of love and sweetness.
Neither me nor my sister, could ever refuse a generous slice of the heart-warming yogurt cake.
We got used to this “ritual” and I always miss the “wet” yogurt cake that only mom knows how to make.
The problem is when you realize that this, apparently “innocent” cake, is made with “no so innocent” and not so harmless ingredients: 3 cups of sugar, 3 cups of oil, flour, etc…
How to then transform this classic cake from the Portuguese cuisine, into something truly healthy but not less delicious and fluffly?
It has been difficult to find the perfect (healthy and vegan!) Yogurt Cake recipe… most of them still call for sugar… but there is hope people… there is hope… Keep Reading.
So I decided to spend some time investigating and after a long period of trail / fail, trail/ fail I managed to find a perfect combination of ingredients that would give me the perfect and fluffiest Vegan Yogurt Cake. A healthy yogurt cake, that is light, watery, with no added sugars, and super sweet.
This cake is Vegan and Gluten free but I can guarantee that it will not disappoint you.
Vegan yogurt cake, gluten free, sugar free, no eggs, no milk … Is it possible? Yes, it is possibe. And here is the magic recipe.
It’s the perfect time of year for this little treat so make sure you have this recipe to hand when you are next looking at “Winter stomach warmers”.
- 1 soy fruit yogurt (I used Alpro) - 125 grams cup
- 2 medium ripe bananas
- 1 yogurt cup of oat flakes (gluten-free)
- 2 yogurt cups of rice flour
- 1/2 yogurt cup coconut oil
- 4 tablespoons ground flaxseed (or chia) to make flaxseed "eggs"
- 1 teaspoon baking powder
- 1 orange, juiced
- Water from 1 can of chickpeas to make the "aquafaba"
- 1 teaspoon of ground cinnamon
- 1/2 yogurt cup of walnuts, roughly chopped (optional)
- Begin by preparing the flax eggs by placing the 4 tablespoons of ground flaxseed (or chia) with 12 tablespoons of warm water. Stir well and reserve until you get the consistency of a paste (around 5 - 10 mins).
- Next, make the aquafaba (or the "egg whites" with cooked chickpeas water or water from a tin of chickpeas). To do this, put the water of the grain in a bowl, add a pinch of salt and beat with the mixer (as if you were beating egg whites). Let the "whites" grow as much as possible and set aside.
- Meanwhile preheat the oven to 180 ° C.
- Crush the two ripe bananas with a fork or place them in the food processor with the teaspoon of cinnamon powder. Blend well until mashed.
- In a large bowl put all the other ingredients except for the orange juice, the walnuts and the baking powder. Mix well. At this point add the flax eggs, the pureed bananas and stir again to wrap. Slowly start pouring the orange juice (add more juice if you prefer a more wet cake - for a drier cake, add half orange juice now and reserve the other half for right before serving the cake).
- Add the aquafaba to the mixture. Then, add the tablespoon of yeast and the walnuts roughly chopped (optional). Mix everything well.
- Grease a round cake tin with a little coconut oil and some flour.
- Pour the mixture into the cake tin and bake for about 25 mins.
- Remove from oven and let it cool. Garnish with orange zest or more orange juice and some more walnuts (opcional)