Oat milk yogurt was new to me until I came across it on Shin’s Vegan Lovin’ blog.
The only non-dairy yogurt I’ve had until now was 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 Boyfriendlovlie 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! This yogurt definitely works well in cakes.
Oatmilk Yogurt Cake
2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup sugar (I used demerara, any granular will do)
1 cup oatmilk yogurt (Recipe from Shin’s blog)
1/2 cup water
1 tablespoon vanilla essence
1/2 cup vegetable oil
1/2 cup (or more) raisins
- Preheat oven to 180 degrees Celcius.
- Mix all dry ingredients together in a bowl.
- Mix all wet ingredients in another bowl.
- 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 cake mould.
- Bake for 35 minutes or until a skewer comes out clean.