Whenever my parents come over, I try to impress them with my food. And while they complain that they “need protein” they inevitably compliment everything and leave with a full bellies.
I created this recipe because when I was experimenting with that quiche, I had lots of yogurt on hand. I am not one to waste anything so I googled yogurt cake and it turns out there is a French cake called, wait for it, French Yogurt Cake! It’s the first cake kids in France learn to make and one of the only things they make at home because they don’t need to make dessert due to the plethora of lovely patisseries on every corner.
So, I played with my vanilla cake recipe adding the yogurt and it came out dense and tangy. So if that sounds good, then this cake is for you! My Dad ate one right then and there and then took one home. That is the best compliment I could ever get.
Note: this is a very thick batter which yields the dense texture. I am not a scientist or an official baker, but I think that if you think the batter is too thick, you can thin it out a bit with some extra water. Try it and see what happens. You might need to cook the little cakes a bit longer.
Mini Yogurt Bundt Cakes
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp ground tumeric for color
- 1 cup vegan cane sugar
- 1 tsp fresh lemon zest
- 1 cup plain yogurt
- 1/2 cup sunflower oil
- 1/2 cup filtered water
- 2 tsp vanilla extract
Preheat the oven to 350.
In one bowl, whisk together the flour, baking powder, salt, and turmeric.
In another bowl, use your fingers to rub the lemon zest with the sugar until the zest is distributed. It is like you are trying to infuse the sugar with the zest. Next, add the yogurt, oil, and vanilla and mix well.
Combine the dry and wet mixtures. Using a 1/3 cup measure, divide evenly between the mini bundt wells.
Bake for 30 minutes or until a toothpick comes out clean.
Let cool to the touch and then turn out onto a cooling rack. Enjoy plain, topped with glaze, or filled with vanilla cashew cream and berries!