This soft, creamy and incredibly moist Berry Yogurt Cake Recipe is made without eggs and butter. Lightly flavored from the berries in the yogurt, it’s an incredible light and spongy cake that can be an all time favorite
Made with olive oil and berry flavored greek yogurt, this Berry Yogurt Cake is a personal my personal favorite of mine because its so easy to pull together. Dress it up with summer berries or serve with just a dust of sugar.
Just the addition of berry yogurt makes this cake perfect for summer tea parties or even Mother’s Day brunch.
I baked this eggless berry yogurt cake with gluten free flour and no eggs but wasn’t so impressed with the outcome. May be the Gluten Free flour needs an egg or two to get that spongy texture. Until I perfect the Gluten Free recipe, you enjoy the recipe with all purpose flour. You will never go wrong with this recipe as this one is baked by me many many times.
So, What happens when we bake with yogurt?
Greek yogurt or homemade yogurt makes the cakes extra moist. The tartness from the yogurt adds in a very rich and delicious flavor notes to the cakes. Above all, the acidity from the yogurt activates baking soda, which can make baked goods fluffy and light and work as a replacement of eggs.
Why we love baking with Olive Oil?
Substituting olive oil for butter is another great addition. Usually, olive oil cakes tend to be spongier and have a longer shelf life.
Not sure about you, but I have been watching the fat intake. Olive oil cuts down on “bad” cholesterol and saturated fat in your baking. It’s considered a “good” fat, unlike butter. It also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to your baked goods, giving your desserts a heart-healthy boost.
Why you will love this Berry Yogurt Cake
- Supremely moist from olive oil and yogurt
- Soft and almost creamy-tasting crumb
- Made with Greek yogurt
- Fragrant with berry yogurt
- No eggs
- No butter
- Makes a great travel cake
Ingredients you need to make Yogurt Berry Cake
- All purpose Flour: All-purpose flour mixed with a bit of corn flour gave me the best result. The cake was spongy.
- Baking Powder & Baking Soda: Both baking powder and soda help making the cake airy.
- Olive oil: Olive oil makes this cake spongy and moist.
- Sugar: I used 3/4 cup of granulated sugar in this recipe, but add more if you like your cakes a little sweeter.
- Greek Yogurt: This is one ingredient that I use a lot my cake recipes. The creaminess helps keep egg less cakes moist, fluffy and light. I have used a store bought full fat Greek yogurt.
- Berry Yogurt: I used half cup of strawberry yogurt to impart that berry flavor into the cake. You can use different flavored yogurt as well such as – blueberry or mango. If you don’t have berry yogurt handy then make your own by mixing 1/4 cup berries with 1/2 cup of yogurt. The crushed berries in the yogurt add an amazing flavor profile to this sponge cake.
- Vanilla Extract, Rose Water & Salt: Used for flavor.
- Dry Fruits – I used store bought dried fruits. You can use tutti frutti or candied fruit peels.
Each ingredient is important and has a very specific job.
How to make egg free Berry Yogurt Cake
This is the easiest recipe that there is. All you need is 15 minutes to mix and 45 minutes to bake the cake. 🙂
Whisk greek yogurt, berry yogurt, olive oil and sugar together.
Add the dry ingredients (flour, baking powder, baking soda) to the wet ingredient.
Fold in the berries. 4. Spoon batter into Bundt cake pan.
Bake. The cake takes about 45 to 50 minutes, but check with a toothpick. Cool for at least 1 hour in the pan. Then invert onto your serving platter and cool completely before icing. Dust with powdered sugar and serve with a cup of coffee.
Some more egg less cakes for you to try –
Berry Yogurt Cake (No eggs, No butter)
- Bundt Pan/Cake Tin/Whisk/Bowl
- 2 cups all purpose flour (180 grams)
- 2 tbsp cornstarch (20 grams)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tbsp salt
- 1/2 cup any berry flavored yogurt/4 oz/120ml
- 1/2 cup greek yogurt/4 oz/120ml
- 3/4 cup sugar, 150 grams
- 1 cup vegetable oil, 8 oz/240 ml
- 1 tbsp vanilla extract or orange extract or rose water
- 3/4 cup dried fruits mixed with 1/2 tablespoons flour or 3/4 cups of Tutti Fruitti (optional)
- 1 tbsp milk
- Preheat oven to 350 F/180 C degrees
- Lightly butter or spray a baking pan (I used a Bundt pan) with nonstick spray and set it aside.
- In a bowl whisk together all-purpose flour, baking soda, baking powder, and salt. Set it aside.
- In a small bowl toss 1/2 tablespoon all-purpose flour with dried fruits and set aside.
- Beat yogurt and sugar until smooth. You can mix with a hand mixer. Add oil, vanilla extract, and mix until combined.
- Start adding the flour mix in parts, don’t dump the entire thing in one go. Mix until just combined and do not over-mix.
- Fold in the dried fruits.
- Pour the batter into the prepared loaf pan. sprinkle the milk on top
- Bake at 350 F degrees for around 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and let it cool completely before slicing into pieces