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Yogurt Cake

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Traditional italian yogurt cake is a tasty sweet breakfast without refined sugar. You only need 6 ingredients and one bowl.

Traditional italian yogurt cake is a tasty sweet breakfast without refined sugar. You only need 6 ingredients and one bowl.

The origins of the cake might be in France actually but I have only eaten this in Italy, for breakfast of course. If you are used to have sweet breakfasts like cereal it might be hard to find sugar free and yet tasty options for your breakfast table. Refined sugar free cakes with only a little amount of sweetener, in this case honey, are a good choice.

Traditional italian yogurt cake is a tasty sweet breakfast without refined sugar. You only need 6 ingredients and one bowl.

Traditional italian yogurt cake is a tasty sweet breakfast without refined sugar. You only need 6 ingredients and one bowl.

This cake is not gluten free as most of my bakings are. I tried to go gluten free the same time I quit sugar but it wasn’t such a good idea after all. There was way too much of a life change for me in leaving white sugar and cutting the amount of sugar in my diet that I could have handled the gluten free thing too. Sometimes it’s better to take just a few of those big steps at a time.

Traditional italian yogurt cake is a tasty sweet breakfast without refined sugar. You only need 6 ingredients and one bowl.

I used spelt, that’s why the cake is not almost completely white as yogurt cake usually is. Spelt has a great nutritional value for a grain. It has 6 times more dietary fiber and almost double of protein compared to white wheat flour.

Any yogurt will do, even the flavoured ones. I prefer full fat greek and I find the cake the best the day after baking or at least completely cooled.

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Traditional italian yogurt cake is a tasty sweet breakfast without refined sugar. You only need 6 ingredients and one bowl.

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Traditional italian yogurt cake is a tasty sweet breakfast without refined sugar. You only need 6 ingredients and one bowl.

Perinteinen italialainen jogurttikakku valmistuu hetkessä, valmisteluihin tavitaan vain kulho ja vispilä. Hunajalla makeutettu kakku sopii hyvin vaikka makeaksi aamupalaksi.
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Yogurt Cake

Veera R.
Prep time5 mins
Cooking time45 mins
Total time50 mins
Category: Baking, Breakfast

Ingredients

  • 1 ¼ cups plain greek yogurt full fat
  • cups + 1 tbsp olive oil
  • cups + 1 tbsp honey
  • 3 eggs
  • teaspoon vanilla powder
  • 1 teaspoon baking powder
  • 2 cups spelt flour

Instructions

  • Preheat oven to 180 C / 350 F.
  • Measure yogurt, oil, honey, eggs and vanilla powder in a medium sized mixing bowl and whisk together.
  • Add baking powder and flour and mix well.
  • Pod the dough in a greased oven pan (18-22 cm / 7-8,5 inch) and bake for 40-50 minutes.

 

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23 Comments

  1. Hi, I want to make the yogurt cake, but I’d love to add lemon juice. How would i do this without changing the texture of the cake?

    1. If you add the juice of one lemon I don’t think it will do anything for the texture. Maybe a couple of spoonfuls of more flour?

  2. Hi there, will this recipe work the same with standard wheat flour? I have all the other ingredients! Thank you very much – looks delicious. 🙂

    1. Yes Claire, standard wheat will make a beautiful cake! Not so healthy but probably even more delicious. ?

  3. Antonia Assifi says:

    Hi there,
    This sounds like it’ll be delicious.
    If I use vanilla Greek yogurt, can I leave out the honey?

    Also, can I use vanilla instead of vanilla powder as I don’t have any.

    Thank you

  4. Hi,

    What would you substitute if I want to make this for my kid without the honey?
    Thanks

    1. Hi, you can use maple syrup instead.

  5. What could I use instead of vanilla powder, I can’t seem to find it where I live.

    1. Could you find vanilla extract? It will be even better. 🙂

  6. lisa guia says:

    Hello! I’m making this today. Is a spring form pan OK?.

    1. Sure it is! I suggest you line it with paper anyway, at least the bottom of the pan.

  7. CAN I SUBSTITUTE GLUTEN FREE FLOUR INSTEAD OF SPELT FLOUR IN THIS RECIPE

  8. After searching all over the web, finally I found your yogurt cake. Thank you. I would like to know that if I add a few chopped dates and pecan nuts to this cake using purpose flour, will it make a difference or go wrong? Thank you for your response.

    1. It might make a difference but it will not go wrong. Dates and pecans will surely have a positive effect on the cake’s nutritional value. Please let me know how it turned out!

  9. Made cupcakes out of this recipe and used Skyr yoghurt and white flour instead since I had the ingredients on hand. I added lemon zest and lemon juice. Love how it turned out, thank you!

    1. Love to hear that you liked the recipe! And what a great idea to turn the cake into cupcakes, I have to try that too! Thank you for your comment. <3

    2. Hi Yasmine, did you bake for same amount of time as cake? Also how much zest and juice did you add?
      Regards Lee

  10. Thank you for your recipe! Do you know if it works with almond flour or with buckwheat flour? Thank you!

    1. It might work with buckwheat flour and I might say you can use it the same amount. I haven’t tested this, so I can’t tell for sure. Usually, you need to use the buckwheat less than you would wheat, but it’s the same with spelt. Buckwheat and honey are a perfect match, though! Obviously the cake with buckwheat will be darker and have the nutty characteristic taste of buckwheat.

      With almond flour, I don’t think this will work.

  11. Can no-fat plain yogurt be used instead of greek yogurt?

    1. I haven’t tried that but I see no reason why not. That should work out just fine.

  12. do you know the nutritional information?

    1. Here is a calculation. The values are a rough estimate for one serving assuming the cake serves 10:

      Calories: 227.84kcal (11%) | Carbohydrates: 28.02g (9%) | Protein: 7.44g (15%) | Fat: 9.35g (14%) | Saturated Fat: 1.44g (9%) | Cholesterol: 50.35mg (17%) | Sodium: 71.54mg (3%) | Potassium: 59.34mg (2%) | Fiber: 3.2g (13%) | Sugar: 10.14g (11%) | Vitamin A: 71.28IU (1%) | Calcium: 58.4mg (6%) | Iron: 1.51mg (8%)

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