The Newbie Cook
- 16,580 forkfuls since 16.Oct.10
Making everything for the first time
I had two tubs of strawberry yogurt that would go bad if I don’t eat it soon. Unfortunately, I left my bag of all-purpose flour in the other apartment and the only thing left is whole wheat flour, which isn’t nutritionally bad but whole wheat is not exactly known for its smooth, moist properties in cakes.
So I tried to look for a whole wheat yogurt cake recipe that I could work with. Luckily, there’s always Food.com. I changed a few things since I wanted to make it healthier and avoid butter altogether.
I’m a little scared of bundt pans. There’s always a possibility that, no matter how much you grease the insides, the pan would traitorously eat the top parts of the cake, leaving a hot mess on your plate that even powdered sugar could not hide. However, one of the reviews mentioned that the center of the cake tended to be a little wet so I was determined to use a bundt pan to avoid smooshy centers.
Thankfully, my bundt pan behaved. This is the third time I’ve used it and it has not failed me so far. Good bundt pan, yes you are. *pats*
As for the cake, my fears were unfounded. I was afraid that I would have a dry, unpalatable cake. Instead, it ended up being dense, moist, and yummy–you could really taste the yogurt and the whole wheat gave it texture that prevented it from being boring.
This is a cake that is best eaten as breakfast or a snack with coffee or tea. Plus the apartment smells heavenly. *inhales*
Note: If you don’t want the chocolate flavor, just follow the recipe as it is without the cocoa powder. I actually prefer it without the chocolate as it brings out the taste of the yogurt more.
Whole-Wheat Strawberry Yogurt Cake
Based on Fudgy Whole-Wheat Yogurt Cake from Food.com
1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa
3/4 cup sugar
1 1/2 teaspoons baking soda
3 x 120 g tubs strawberry yogurt (I used Activia)
1/3 cup extra virgin olive oil (or other light oils like canola/sunflower)
1 cup water
1 teaspoon vanilla
1 1/2 teaspoons vinegar
Preheat oven to 350 degrees F. Coat the pan with a very thin film of olive oil.
Combine flour, cocoa, sugar, and baking soda in a bowl. Whisk the yogurt, olive oil, water, egg, vanilla and vinegar in a separate bowl. Pour the yogurt mixture into the dry ingredients and mix with a wooden spoon or spatula until combined.
Pour batter into a medium-sized bundt pan and bake for 20-25 minutes or until a tester comes out clean.
Let stand for 10 minutes before flipping it over a plate. Dust with powdered sugar if desired.