French Yogurt Cake, is a classic. It’s also a very simple recipe that is hard to mess up hence why many parents teach their young kids how to make this cake in France.
We tried this cake while traveling in Montreal. We checked out a pastry shop, Mamie Clafoutis, in Montreal and their yogurt cake was an instant eye-catcher in the display case. When we asked them what it was, they told us it was a French Yogurt Cake topped with raspberries and it was one of their most popular items. After devouring down a giant piece of it, it was totally understandable why it was popular.
That spongy yet moist taste of that French yogurt cake was still stuck in our head. After reading up how it was made, it was too simple to not give it a try. Within a week, we made many different variations of this cake. It’s always fun to make cakes by changing up one variable to see how different it turns out, sometimes the result even surprises us.
In this post, we want to share with you an egg-free version of the traditional French yogurt cake recipe. The recipe we used as a reference was from Bon Appetit. This recipe is perfect for folks who have eggs allergy or just don’t prefer the eggy taste in baked goods. 🙂
First, a little comparison between the traditional vs the egg-less version. There is definitely a difference in the egg-free version in terms of taste and looks. From the looks, the cake is flatter, there aren’t many bubbles in the cake itself. As for the taste, the cake is still moist, spongy and a little denser. It doesn’t have the eggy taste and in a way, it tasted better to us.
We made this recipe in all shapes and forms. They all tasted great! The only difference is the duration of baking. Give this egg-free recipe a try and let us know what you think.
Preheat oven to 350°. Coat pan with baking pan spray.
Whisk all-purpose four, whole wheat pastry flour, baking powder, and kosher salt in a medium bowl.
Mix 2 tbsps of flaxseed meal with 5 tbsps of water. Stir until it thickens and set it aside.
Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, flaxseed meals mix, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean. If you are using a 9 inch cake pan, it will take around 30-40 mins. If using a bread loaf pan, then it will take 50-55 mins. For cupcakes, it will take around 15-20 mins.
Let cake cool in pan on a wire rack for 15 minutes. Add toppings and sprinkle with icing sugar. Cut and serve!
Ingredients
Directions
Preheat oven to 350°. Coat pan with baking pan spray.
Whisk all-purpose four, whole wheat pastry flour, baking powder, and kosher salt in a medium bowl.
Mix 2 tbsps of flaxseed meal with 5 tbsps of water. Stir until it thickens and set it aside.
Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, flaxseed meals mix, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean. If you are using a 9 inch cake pan, it will take around 30-40 mins. If using a bread loaf pan, then it will take 50-55 mins. For cupcakes, it will take around 15-20 mins.
Let cake cool in pan on a wire rack for 15 minutes. Add toppings and sprinkle with icing sugar. Cut and serve!