Oat Milk Yogurt Cake

Vegan yogurt cake made with oat milk yogurt. Eggless, dairy-free and soy-free, this cake is light and fluffy, slightly spongy, and very easy to make. The perfect tea cake for your afternoon snack or any time of the day.

Oat milk yogurt was new to me until I came across it on Shin’s Vegan Lovin’ blog.

Update December 24, 2020: Shin’s blog no longer exists, hence I’ve written out the recipe for oat milk yogurt that I’ve adapted slightly below.

The only non-dairy yogurt I’ve had until now is soy yogurt. When I saw the recipe for oat milk yogurt on Shin’s blog, I was intrigued and I had to try it. I usually make oat milk at home so I only had to add some lemon juice to it and leave it to rest for a day.

I am happy with the result, although it isn’t as thick as yogurt. I think I need to use a thicker milk. I have another batch that I am leaving out for a few more days; I’ll see how it turns out.

The taste is definitely very close to yogurt and I really like it.

Yesterday, I got a request from Kevin for a white cake with raisins. Now, who can refuse such a request?! So, I decided to use the yogurt in this cake since it was a bit too thin to eat as yogurt.

The cake turned out great! It’s soft and fluffy, slightly spongy–the perfect tea cake for my afternoon snack. This yogurt definitely works well in vegan cakes.

If you don’t want to make your own oat milk yogurt, store-bought yogurt will work fine too. Or you may also want to try this with homemade soy yogurt.

Oat Milk Yogurt Cake

Start the day before by making the homemade oat milk and oat milk yogurt.

To make the oat milk yogurt:
Place the homemade oat milk in a saucepan and gently heat until it is lukewarm. Take care not to allow it to boil not thicken. Oat milk will start to thicken to a porridge consistency if heated too much. You may let it thicken just slightly but it should not be hot.

Once slightly warm, add in the lemon juice and stir.

Pour the mixture into a jar and skew the lid on. Leave it on the counter for 12 – 24 hours depending on how tangy you like it.
For this cake, you may want it to be tangier for more flavour.

The next day, you’ll notice that the milky solids will be at the bottom with clearer liquid on top. You may want to pour some of the clear liquid out but don’t throw away; use it to ferment your next batch of oat milk yogurt.

Once the yogurt is ready, you can make the cake.

To make the cake:
Preheat oven to 180 degrees Celcius.

Mix all dry ingredients together in a bowl. Then, in another bowl, mix all wet ingredients, except the raisins.

Add wet to dry ingredients and mix well with a wooden spoon. Do not beat the mixture. Add raisins and mix well.

Pour into a greased cake mould.

Bake for 35 minutes or until a skewer comes out clean.

Let the cake cool completely before slicing and serving.