Vegan Yogurt Cake Recipe

This vegan yogurt cake marries the tang of plant-based yogurt with a tender crumb, resulting in a moist, flavorful dessert that’s simple to assemble.

You’ll be delighted by its subtle tanginess and soft texture, perfect for any occasion—from afternoon tea to festive celebrations. With accessible pantry staples, clear steps, and options for customization, even beginner bakers will achieve bakery-worthy results.

No eggs or dairy are required: just flour, vegan yogurt, a splash of plant milk, and pantry leaveners. Ready in under an hour, this cake proves that plant-based baking can be both effortless and indulgent.

Ingredients Checklist

Gather these ingredients before you begin to streamline your baking process and ensure flawless results.

Dry Ingredients

• 2 cups (250 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

Wet Ingredients

• 1½ cups (360 g) vegan yogurt (coconut, soy, or almond-based)

• ½ cup (120 ml) non-dairy milk (almond, oat, or soy)

• ⅓ cup (80 ml) vegetable oil (neutral-tasting)

• 1 Tbsp apple cider vinegar

• 1 tsp vanilla extract

Optional Add-Ins & Flavorings

• Zest of 1 lemon or orange

• 1 cup fresh berries or stone-fruit chunks

• ½ cup chopped nuts or shredded coconut

• 1 tsp ground cinnamon, cardamom, or mixed spice

Ingredient Terms

Vegan Yogurt
: A dairy-free yogurt alternative made from plant milks (e.g., coconut, soy, or almond), providing moisture and tang.

Leaveners
: Baking powder and baking soda release gases when heated or combined with acid (vinegar or lemon juice), creating lift and a light crumb.

Step-by-Step Instructions

Follow these steps for a perfectly risen, moist vegan yogurt cake with minimal fuss.

• Preheat & Prep

  • Preheat oven to 350 °F (175 °C).

  • Grease and line a 9-inch (23 cm) cake pan with parchment paper.

• Combine Dry Ingredients

  • Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly blended.

• Mix Wet Ingredients

  • In a separate bowl, whisk yogurt, non-dairy milk, oil, vinegar, and vanilla until smooth.

  • Stir in any zest or spice if using.

• Form the Batter

  • Pour wet mixture into dry ingredients.

  • Gently fold until just combined—overmixing will toughen the crumb.

  • Fold in berries, nuts, or coconut if desired.

• Bake

  • Transfer batter to prepared pan, smoothing the top.

  • Bake on the center rack for 35–40 minutes, or until a toothpick inserted into the center emerges clean with moist crumbs.

• Cool & Serve

  • Let cake cool in pan for 10 minutes, then remove and finish cooling on a wire rack.

  • Slice after fully cooled for neat edges.

Tips for Perfect Results

Use these expert suggestions to ensure your vegan yogurt cake bakes up light, moist, and flavorful every time.

• Room-Temperature Ingredients
  : Warm milk and yogurt blend more smoothly, preventing cold pockets of fat in the batter.

• Accurate Flour Measurement
  : Spoon flour into your measuring cup and level with a knife to avoid a dense cake.

• Gentle Mixing
  : Stir batter until ingredients are just combined, preserving a tender, airy texture.

• Test Early
  : Begin checking for doneness at 30 minutes; overbaking yields a dry crumb.

• Customize Wisely
  : Limit add-ins to 1 cup total to maintain structural integrity.

• Pan Preparation
  : Parchment on the bottom and a thin coat of oil up the sides guarantees easy release.

Serving Suggestions

Enhance your vegan yogurt cake with these serving ideas to delight every palate.

• Fruit Compote
  : Warm mixed-berry compote adds a juicy, tart contrast to the cake’s subtle sweetness.

• Whipped Coconut Cream
  : Dollops of lightly sweetened coconut cream introduce a silky, tropical note.

• Dusting & Drizzles
  : A sprinkle of powdered sugar, a glaze of citrus icing, or a ribbon of dark chocolate elevate presentation.

• Pairing Beverages
  : Serve with herbal tea (chamomile or mint) or lightly roasted coffee to balance flavors.

• Layered Variation
  : Slice cake in half horizontally and add a layer of dairy-free jam or lemon curd for extra zing.

Final Thoughts

This vegan yogurt cake showcases how simple, plant-based ingredients can yield an impressively tender, flavorful dessert. Its streamlined method—mix dry ingredients, whisk wet ingredients, combine, and bake—makes it accessible for bakers of any skill level. The subtle tang of yogurt, activated leaveners, and customizable add-ins transform a humble cake into a versatile centerpiece for brunches, celebrations, or everyday indulgence. Store leftovers wrapped at room temperature for up to two days or refrigerated for five; rewarm slices briefly before serving to revive that fresh-baked appeal.