Crispy on the outside and soft on the inside, this 4 Ingredients Yoghurt Blueberry Cake is a delicious easy vegan treat that requires only 5 minutes of preparation time! Moreover, this cake is gluten-free, nut-free, egg-free, and made with no blender and no baking powder. But that’s not all… my favourite thing about this cake is that you don’t even need a scale or measuring equipment to make it; all 4 ingredients are to be measured with the yoghurt pot only!
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Looking for more super easy to make vegan cakes recipes?
- Cashew Chocolate Fudge Cake (oil-free)
- Coconut Lava Chocolate Cake (vegan)
- Vegan Banana Cake with Chocolate Glaze (oil-free)
- Brown Sugar Plum Clafoutis (vegan).
WHAT IS A YOGHURT BLUEBERRY CAKE?
This 4 Ingredients Yoghurt Blueberry Cake recipe is made:
- without eggs
- with no added oil
- without baking powder
- with no butter
- without any measuring equipment.
Moreover, this simply delicious cake is:
- quick and easy to make
- crispy on the outside, soft on the inside
- made all in one bowl
- gluten-free
- dairy-free
- nut-free
- vegan
- and perfectly sweet!
WHAT INGREDIENTS TO MAKE VEGAN YOGHURT BLUEBERRY CAKE?
- Plain soya yoghurt
- Oat flour
- Brown sugar
- Blueberries.
All 4 ingredients are to be measured with the empty yoghurt pot only, so no need for any food scale or measuring equipment! Scroll down to the end of the page to see the full printable recipe.
Want more vegan recipes to make with 5 ingredients or less?
- Raspberry Chocolate Chia Pudding (sugar-free | 5 ingredients)
- Buckwheat Cookies (only 5 ingredients)
- Giant Chocolate Chips Cookies (only 3 ingredients)
- 3 Ingredients Bean Burgers (no blender | oil-free)
- No-Bake Berry Energy Balls (only 4 ingredients).
RECIPE IN VIDEO (1 MIN)
Follow TheDorkyFrench on youtube for more vegan recipe videos.
SUBSTITUTIONS
- You can substitute the blueberries with any other berry (raspberry, strawberry, blackberry…). I use frozen blueberries for this recipe, but you can also use fresh berries depending on what you have on hand.
- I use plain soya yoghurt to make this recipe, which is already sweetened. You could also use unsweetened or sugar-free yoghurt, but keep in mind you would have to add slightly more brown sugar to the recipe.
- Instead of brown sugar, you can use any other powdered sugar.
I think you’ve read enough, now let’s jump in!
I sincerely hope you will enjoy this recipe,
Marlene
4 Ingredients Yoghurt Blueberry Cake (gluten-free)
Equipment
- Silicone spatula
- Mixing bowl
- Non-stick 9 inch (23cm) round cake tin
- Whisk
Ingredients
- 1 pot plain soya yoghurt* - 500g
- 1/2 pot brown sugar - or any other powdered sugar
- 1.5 pot oat flour**
- 3/4 pot blueberries - I use frozen***
Instructions
- Watch the one-minute recipe video (scroll down a bit) to see all instruction steps.
- Preheat the oven to 180.C (356.F).
- Empty the plain soya yoghurt* in a mixing bowl. Using the same empty pot, add the brown sugar and the oat flour** and mix well with the whisk.
- Add the blueberries*** and mix again, this time gently folding the mixture with a silicone spatula.
- Pour the cake mixture in a non-stick 9 inch (23 cm) cake tin. Spread it evenly with the spatula.
- Bake for 30 to 35 minutes, until the surface of the cake is golden.
- Let cool for 5 minutes, serve warm or cold, and enjoy!
- Store in the fridge in an airtight container for up to 4 days.
Video
Notes
Nutrition
Please note that all nutrition facts found on this website are for informational purposes only. Refer to a professional for medical advice.
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About the author
Marlene is the founder, creator, and editor at TheDorkyFrench.com. Based in Glasgow, Scotland, where she completed a BA (Hons) in Business and HRM, she is passionate about sharing valuable content for her readers; encouraging them to experience the benefits of a healthier lifestyle and a growth mindset.
Wow No Baking Powder required? Recipe seems Healthy and Easy for a Beginner Cake Baker like me coz I have messed up before I have to try this one …Thank you for sharing ??..
Amazing recipe and great taste!
Highly recommended 🙂
Thank youu Agata I appreciate your feedback