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Egg Free French Yogurt Cake

Yields8 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

 1 cup all purpose flour
 ½ cup whole wheat pastry flour
 2 tsp baking powder
 ¾ tsp kosher salt
 ¾ cup sugar
 1 tbsp lemon zest (~ 1 lemon)
 ¾ cup greek yogurt (2% or whole milk)
 ½ cup canola or grapeseed oil (any oil that's oderless oil)
 2 tbsp flaxseed meal (mix with 5 tbsps of water)
 ½ tsp vanilla extract
1

Preheat oven to 350°. Coat pan with baking pan spray.

2

Whisk all-purpose four, whole wheat pastry flour, baking powder, and kosher salt in a medium bowl.

3

Mix 2 tbsps of flaxseed meal with 5 tbsps of water. Stir until it thickens and set it aside.

4

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.

5

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.

6

Let cake cool in pan on a wire rack for 15 minutes. Add toppings and sprinkle with icing sugar. Cut and serve!

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