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This super easy, no-measure French yogurt cake is made with Greek yogurt, olive oil and naturally sweetened with maple syrup. It takes just minutes to prep, has a moist, tender crumb and is the perfect recipe for kids to help with!
I’m so excited about today’s recipe! I’ve been wanting to make a yogurt cake like this ever since reading Bringing Up Bébé while was pregnant with Olivia.
In the book, the author talks about that fact that many French children learn to make French yogurt cake (also known as “gâteau au yaourt”) at a young age because it’s so easy — you don’t need measuring cups or a scale. You just use your yogurt container to measure the ingredients. How easy is that?!
Table of Contents
Why You’ll Love This Recipe
- So Easy – The beauty of this recipe is that you really don’t need any measuring tools. You’ll use the yogurt container to measure out all the ingredients, keeping things simple and fuss-free.
- Perfect for kids – This is the perfect recipe to get your kiddos involved in! There’s no measuring cups involved. All they have to do is use the yogurt container to measure, dump and mix!
- Healthier – My version of this cake is naturally sweetened with maple syrup instead of white sugar and we’re using way less than the traditional recipe calls for.
- Moist and tender – Thanks to the yogurt, the cake stays super moist and tender like my pound cake recipe just without the butter and white sugar.
Ingredients Needed
- yogurt – the key ingredient that makes this cake super moist and light. You’ll need one 5.3oz container of Greek yogurt. I recommend using plain, whole milk yogurt for the best results. I recommend using a 5.3oz container of FAGE Total 5% Whole Milk Greek Yogurt. Make sure to keep the container as you’ll use it to measure the rest of your ingredients!
- oil – I recommend using a neutral oil like avocado oil or olive oil. Canola oil and vegetable oil will also work. The oil keeps the cake rich and moist.
- maple syrup – naturally sweetens the cake without refined sugar. Feel free to use honey if that’s what you have on hand.
- eggs – you’ll need three eggs to bind the ingredients and give the cake structure.
- flour – either all-purpose flour or whole wheat pastry flour will work well for this recipe! Since we’re using the yogurt container to measure the flour, you’ll need three 5.3oz containers of the flour to make this cake.
- baking powder – helps the cake rise and become fluffy.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Make it oil-free: If you want a lighter version, you can swap the oil with applesauce, which adds natural sweetness and keeps the cake moist without the extra fat. I love using applesauce when I want a slightly healthier twist!
- Make it low-sugar: If you want to reduce the sugar content of this cake you can try using less than 1 (5.3oz) container of maple syrup or swap it with a monkfruit maple syrup.
- Make it a lemon yogurt cake: Want to add some lemon flavor to this cake? You can easily add 1-2 Tablespoons of fresh lemon juice and lemon zest. This variation would be a delicious recipe to serve up for Easter brunch!
How to Make French Yogurt Cake
A few basic ingredients, one bowl, and no mixer needed—this easy French yogurt cake comes together effortlessly for a perfectly moist, lightly sweet treat!
Step 1: Add all the wet ingredients to a large bowl. Whisk to combine until smooth and creamy.
Step 2: Add your flour, baking powder, salt and cinnamon to the bowl with the wet ingredients. Stir to combine.
Step 3: Pour the batter into the prepared pan.
Step 4: Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool, slice and enjoy!
Brittany’s Tips!
- Be sure to save your 5.3 oz yogurt container because it’s what you use to measure everything for the recipe!
- After using the yogurt container to measure the wet ingredients, I recommend rinsing and drying it off before measuring your flour or else the flour will stick.
- Once you add the dry ingredients to the wet, gently stir until just combined. Over mixing can make the cake dense rather than light and tender, so keep it simple and don’t worry if there are a few lumps!
How to Serve
This yogurt cake is insanely good on its own so feel free to eat it by the slice without any fancy toppings, but here are some additional ways to serve it up:
- With yogurt and fruit: I’ve had a slice of this yogurt cake for breakfast served with a scoop of Greek yogurt and fresh berries and the combo is SO good!
- With powdered sugar: Add a light dusting of powdered sugar just before serving for a touch of sweetness. Bonus points: It also makes the cake look extra fancy without any effort!
- With whipped cream: A little whipped cream (or coconut whipped cream) on top takes this cake from simple to indulgent.
- With ice cream: If serving this cake for dessert, it would be delicious with a scoop of your favorite ice cream and a drizzle of chocolate sauce or this date caramel sauce.
- Make a trifle: Cut the yogurt cake into cubes and layer with fruit, pudding (or whipped cream) for a beautiful dessert.
How to Store the Cake
You can store this yogurt cake at room temperature for 2-3 days in an airtight container or in the fridge for up to 1 week. For longer storage, you can store the loaf in the freezer for up to 3 months. I recommend slicing the loaf before freezing so you can easily pull out one slice at a time. To enjoy, just thaw it in the fridge overnight!
Frequently Asked Questions
Most smaller yogurt containers are 5.3oz (150g) in the US, but if you have a different size yogurt container like 4.4oz or 4.8oz you can still use that for measuring all your ingredients. The main thing that matters is that you’re using the same container to measure all your ingredients.
So 5.3oz is 150g so if you only have a larger container of yogurt and want to measure using a scale you can measure 150g yogurt, 150g oil, 150g maple syrup and 2 cups flour. 5.3oz also equals 2/3 cup, so you can measure out 2/3 cup yogurt, 2/3 cup maple syrup, 2/3 cup oil and 2 cups flour if you prefer to measure your ingredients instead of using the yogurt container.
I haven’t tried it, but you should be able to substitute the all-purpose flour with a gluten-free flour blend that’s made for baking like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. The loaf might not rise as much, but I’m sure it will still taste delicious!
I haven’t tried using a dairy-free yogurt, so I’m not sure how the cake will turn out, but if you try it definitely let me know in the comments below!
I really recommend using whole milk Greek yogurt for the best texture, but you can use low-fat or non-fat yogurt if you prefer. Just note that the cake may not be as moist and rich if you go with a lower-fat option.
More Delicious Treats to Try
- Easy Strawberry Cake
- Flourless Chocolate Cake
- Vegan Coffee Cake
- Healthy Smash Cake
- Old-Fashioned Oatmeal Cake
- Easy Berry Cake
- Healthy Cheesecake with Cottage Cheese
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
French Yogurt Cake
Ingredients
- 1 5.3oz container (150g) plain whole milk Greek yogurt, (save your container so you can use it to measure the other ingredients)
- 1 5.3oz container (150g) neutral oil, like avocado oil or olive oil or applesauce
- 1 5.3oz container (150g) maple syrup
- 3 large eggs
- 1 splash vanilla extract
- 3 5.3oz containers (2 cups) all-purpose flour or whole wheat pastry flour
- 1 Tablespoon baking powder
- 1 pinch of salt
- 1 pinch of cinnamon
Instructions
- Preheat oven to 350℉ and grease or line a loaf pan with parchment paper.
- In a large mixing bowl combine yogurt, oil, maple syrup, eggs and vanilla. Whisk to combine. Rinse and dry your yogurt cup so you can measure your flour without it sticking.
- Add flour, baking powder, salt and cinnamon. Gently stir the dry ingredients into the wet ingredients, making sure not to over mix.
- Pour batter into the loaf pan. Bake for about 50-60 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let the loaf cool for 5-10 minutes in the pan, then remove and let cool completely on a cooling rack.
- Once cool, slice and enjoy!
Notes
- Don’t have a small yogurt container? 5.3oz equals 2/3 cup so if you want to measure your ingredients you can use 2/3 cup yogurt, 2/3 cup oil, 2/3 cup maple syrup and 2 cups flour.
- Storage: Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Brittany,
I made this today, and it is delicious. There was no confusion with the container instruction, per some of the comments. People just need to read farther. I had a big container of yogurt so I used the 2/3 c measure. Simple. I used agave, but used 1/4 cup. Did 1/3 c applesauce, 1/3 c oil, and added a banana.
I use A LOT of your recipes, and I don’t think I’ve been disappointed yet. Thank you for sharing!
Aw this makes me so happy to hear, Julie! Your swaps sound great and I’m so glad it turned out well. Thanks for trying the recipes and for coming back to leave a review. It means a lot! 🙂