If you’ve been following this blog for a while, you probably know about my love affair with baking by now. I love it. To me is like therapy, only better… and cheaper.
And although it is true that baking is a science, I love to experiment and come up with new recipes. You know, a little bit of this and a little bit of that… which is a big no-no when it comes to baking.
Ok, so a lot of my trials end up being a complete mess, I’ll admit it. But hey, isn’t that part of the fun?
A lot of times however, the experiments end up being a success.
Like this one.
While I was in Spain, I spent some time going over some of my old stuff. You know, old letter, old records, tapes etc. And I came across an old recipe for a yogurt cake. Interestingly enough, that was one of the very first cakes I learned how to make as a kid. Super simple and “kid friendly” because most of the ingredients are measured using the yogurt container. Brilliant.
Then, of course, the wheels started turning. What if I made that same cake, but dairy free, so we could posted for the upcoming Jewish Holidays? Better yet, why not up the challenge a bit and make it vegan??
So as soon as we came back, we got right to it. And let me tell you something, playing mad scientist for a couple days really paid off. This cake is super moist and decadent.
I know what you’re probably thinking… Vegan, moist and decadent don’t really go together… Well, give it a try. You’ll be pleasantly surprised 
Enjoy!
Ruth
- 3 tbsp flax meal
- ½ cup chocolate soymilk
- 1-6oz container of vanilla soy yogurt
- 1 yogurt container measure vegetable oil
- ⅔ yogurt container measure chocolate soymilk
- 2 yogurt container measures all purpose, unbleached flour
- 1 yogurt container measure good quality unsweetened cocoa powder (we use Scharffen Berger)
- 1 ½ tbsp baking powder
- 1 yogurt container measure sugar
- Pinch of salt
- Cooking spray
- 1 cup vegan chocolate chips, coated with 1 tbsp flour
- Preheat oven to 350F. Line a 10x6x3 loaf pan with parchment paper and spray it lightly with cooking spray
- In a small bowl, mix together flax meal and ½ cup chocolate soymilk. Set aside
- Combine flour, cocoa powder, baking powder, sugar and salt in a large bowl.
- In a medium bowl, mix yogurt, vegetable oil and chocolate soymilk until smooth. Add flax / soymilk mixture and mix until well combined
- Pour into flour mixture and mix all the ingredients carefully until just combined (no not overmix). Add chocolate chips.
- Pour into prepared loaf pan and bake at 350F for an hour and 10 minutes (you can also cut the baking time slightly it you like it extra fudgy!)
- ENJOY! From May I have that recipe
1. Preheat oven to 350F. Line a 10x6x3 loaf pan with parchment paper and spray it lightly with cooking spray
2. In a small bowl, mix together flax meal and ½ cup chocolate soymilk. Set aside
3. Combine flour, cocoa powder, baking powder, sugar and salt in a large bowl.
4. In a medium bowl, mix yogurt, vegetable oil and chocolate soymilk until smooth. Add flax / soymilk mixture and mix until well combined
5. Pour into flour mixture and mix all the ingredients carefully until just combined (no not overmix). Add chocolate chips
6. Pour into prepared loaf pan and bake at 350F for an hour and 10 minutes (you can also cut the baking time slightly it you like it extra fudgy!)
7. ENJOY! From May I have that recipe
I had this cake this weekend and I can’t believe A) That it was made without dairy and B) It was so moist and chocolaty and delicious. I hope someone (hint hint) is making this for Rosh Hashana!! Thanks!
Yum! I am gonna sub coconut milk and coconut milk yogurt for this.
Absolutely! It should work great with both. Enjoy!!
And will use chia meal instead of flax.
Great idea! We use the milk/flax mixture to substitute the egg. Soaked chia seeds have a similar consistency so it should work well. Please let us know how it comes out!
And coconut sugar to make it refined sugar free.
This looks delish! As I am not vegan, can you post the original recipe and maybe (or I will have to!!) a lightened up version or the same? Either way, I will try it!!
He Debbie! Here are a few changes you can make to make it non-vegan and (maybe) lighten it up a little:
- Substitute the flax seeds and 1/2 cup of chocolate soy milk for 3 eggs.
- Use fat free plain yogurt
- Substitute chocolate soymilk for skim milk
- Reduce the amount of sugar
Make sure you check the cake for doneness after 45 minutes, because the baking time might change slightly with the change of ingredients.
Hope this helps… please let us know how you like it!
Hmmm, wondering if the flour can be subbed out with oat flour or spelt or something other than wheat?
Spelt would probably work best. Hope you enjoy it!
Hello, Sounds great! However so I avoid error, what are the exact measurements
of items for recipe vs. 2 Yogurt container, or 2/3 Yogurt container I appreciate your time regarding this, & once I have the info., will make the recipe. Also, does anyone
know the following? Calories per serving, Cholesterol, Fat, as I would like to share
this cake with a heart patient if the stats are within her Dr.’s strict guidelines. Again,
thank you VERY MUCH for your time regarding my two questions, as well as the great recipe! laurenny@live.com
Hi Lauren! Thanks for your message. We will email you back with some answers shortly. We hope the recipe works out for you!
I’d also like the nutrition info. this recipe looks and sounds yummy as is. I won’t be making any substitutions!
Of course! We’ll email you back shortly with the info
I would love the nutrition information, as well! Thank you.
Hello thanks for sharing this recipe, it is just what I have been looking for something without the vinegar. Suggestion you should put the exact standard measurements for us the readers.
Hi! Here are the standard measurements for this recipe:
3 tbsp flax meal
½ cup light chocolate soymilk
1-6oz container of vanilla soy yogurt
3/4 cup vegetable oil
1/2 cup light chocolate soymilk
1 1/2 cups all purpose, unbleached flour
3/4 cup good quality unsweetened cocoa powder
1 ½ tbsp baking powder
3/4 cup sugar
Pinch of salt
Cooking spray
1 cup vegan chocolate chips, coated with 1 tbsp flour
Hope this helps!
i get worried doing veg cake as it might give a floury taste in the middle…this taste dowsn’t give such ryt?
This cake actually has a very intense chocolate taste. We haven’t noticed a floury taste at all.