Honey Yogurt Cake

Ali Segersten

I know I have been a bit absent here lately. Life is busy with projects, walks outside, and the never ending mountain of laundry! A simple little cake seems to be in order tonight.

The original recipe comes from The Waldorf Kindergarten Snack Book. This lovely little book is filled with all kinds of nutritious, wholesome snacks. Although many of the recipes omit sugar and eggs, they do contain gluten.

Instead of the vanilla (cow's milk) yogurt called for in the recipe, I used vanilla coconut milk yogurt. This is a lovely yogurt alternative for those allergic or sensitive to cow's milk or soy. Because the list of ingredients is rather long, I would just use it on special occasions, not as a dietary staple. I have not yet experimented enough with this recipe to make it rice-free as well. I think next time I bake this cake I will try replacing a quarter cup of the rice flour for millet flour to add more flavor.

Happy Baking!

Recipe from our Meal Planner

Honey Yogurt Cake

Servings
8
Cook Time
35 minutes
Prep Time
15 minutes

Serve this cake with fresh strawberries tossed in a touch of honey—or try it with a drizzle of homemade rhubarb sauce for a bright, tangy contrast. Keep an eye on your oven temperature, as a hotter oven may cause the cake to brown too quickly. You can use any variety of yogurt that suits your dietary needs—cow, goat, soy, or coconut. A vanilla-flavored yogurt will add an extra layer of flavor and sweetness.

Ingredients

Dry Ingredients

1¼ cups brown rice flour
¼ cups tapioca flour
6 tablespoons potato starch
½ teaspoons xanthan gum
½ teaspoons baking soda
¼ teaspoons sea salt

Wet Ingredients

½ cups avocado oil (or melted coconut oil)
½ cups raw honey
1 cups plain coconut yogurt
2 teaspoons vanilla extract
2 teaspoons raw apple cider vinegar
Directions
  1. Preheat oven to 350 degrees F. Oil an 8 x 8-inch baking dish.
  2. In a medium-sized mixing bowl whisk together the dry ingredients (brown rice flour through xanthan gum).
  3. In a separate bowl whisk together the remaining wet ingredients (oil through vanilla extract).
  4. Pour the wet ingredients into the dry and whisk together well, until the ingredients are combined and the batter has thickened.
  5. Pour batter into prepared pan and bake for about 35 to 40 minutes or until toothpick inserted into center comes out clean.
  6. Let cool completely before slicing and serving.

Note: Omit cider vinegar if using cow or goat yogurt as it is usually more acidic than coconut yogurt. 

Use this recipe in our Meal Planner

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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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