I credit my friend Cara with introducing me to gateau y yaourt, basically a French yogurt cake. It is one of the first cakes French children learn to make. Hint, hint . . . that is because it is ridiculously easy and amazingly delicious! I have seen this recipe so many times now (in the book Bringing up Bebe, on the Huffington post site, as well as on the websites Orangette, Chocolate and Zucchini and Mother Down Under). It’s more or less the same recipe everywhere: scoop, mix, bake and eat. You use the actual yogurt container as your measuring cup. How easy is that?
I recently made this cake with a group of 12 and 13 year old girls. I forgot the eggs. No one noticed. Can you even imagine a cake so forgiving that you can leave out all the eggs and it still tastes great? If you have never made a cake from scratch, start now. If you have been baking for the past two decades, add one more cake to your repertoire.
Not only is it a very forgiving cake, but you can add almost anything to the batter . . . blueberries, raspberries, diced apples, orange zest or lemon zest, almond extract, chopped nuts, etc. I personally like it with mini chocolate chips.
2 – 4oz. containers vanilla yogurt
2 – 4 oz. containers sugar
4 – 4 oz. containers flour
1 – 4 oz. container canola oil
1 ½ teaspoon baking powder
pinch of salt
2 – 4 oz. containers mini chocolate chips
Pre-heat oven to 350 degrees. Line the bottom of a 9” spring form pan with parchment paper and then grease the entire pan. Mix all the ingredients together. Bake for about 40-50 minutes. The top should be a light golden brown and springy in the middle.
*You can use 6oz. yogurt containers too. Just use a slightly bigger pan.