This cake is often the first one French children learn to make. Typically, the yogurt pots are used as the measuring device. However, I bought the large tub, and while I'm SURE my family would like a huge cake, I opted for conventional measures. Our exchange student Marie requested this cake for her 16th birthday. I found the recipe at the Chocolate and Zucchini blog and veganized it. Très délicieux.
Gâteau au Yaourt
- 2 “eggs” (I used Ener-g egg replacer)
- 1 cup plain or vanilla soy yogurt
- 1 cup sugar
- 1/3 cup light olive oil
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Preheat the oven to 350° F . Oil and flour a 10-inch cake pan. In a large mixing-bowl, combine the yogurt, eggs, sugar, vanilla, and oil. In another bowl, sift together the flour, baking soda and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.
I served this with sauce made from wineberries we picked in the woods this July.
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