French Yogurt Cake

4 from 3 votes

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Baked Goods, Breakfast/Snack

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

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