Whole wheat yogurt cake Recipe

Name: Whole wheat yogurt cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams brown sugar; 150 grams yogurt (of your choice); 120 grams whole wheat flour; 30 grams rice flour or potato starch; 2 eggs; 1 tbsp seed oil; 1 1/2 tsp baking soda; 2 tbsp oatmeal; 2 tbsp maple syrup; 1 tsp water

Servings: persons

100 grams brown sugar
150 grams yogurt (of your choice)
120 grams whole wheat flour
30 grams rice flour or potato starch
2 eggs
1 tbsp seed oil
1 1/2 tsp baking soda
2 tbsp oatmeal
2 tbsp maple syrup
1 tsp water

1
In a bowl whisk together sugar and eggs then add the two types of flour (pay attention if you don't want lumps in your cake)
2
Mix yogurt and baking soda then add them to the rest of the ingredients
3
Pour seed oil in the bowl and stir until homogenous
4
Grease a cake pan
5
Mix oatmeal with maple syrup and some water then pour it at the bottom of a cake pan, spread evenly.
6
Add the mix and bake at 180C for 30 minutes
7
Let the cake cool down then invert it on a plate

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 grams brown sugar, 150 grams yogurt (of your choice), 120 grams whole wheat flour, 30 grams rice flour or potato starch, and more.

Yes, Whole wheat yogurt cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole wheat yogurt cake

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