Yogurt cake | Perfect for a quick autumn breakfast

I don’t know about you but I always feel like fall and winter are the perfect seasons for baking a lot of delicious sweet goodies. In the end, what could be more perfect than starting your day with a nice hot cup of coffee or tea and some cake on the side on a cold autumn morning?

The best part about this recipe is that it doesn’t require a lot of dirty dishes so if you are like me, and you don’t enjoy cleaning a bunch of dishes after you are done cooking, this recipe is for you!


  • 150g of greek yogurt – keep it’s cup because we will do all the measurements based on that;
  • 3 eggs;
  • 2 teaspoons of baking powder;
  • 1 package of vanilla sugar (mine had 10g);
  • 1 teaspoon of vanilla essence;
  • 1 + 1/2 cup (the one from the yogurt) of white or brown sugar;
  • about 2 cups (the one from the yogurt) of flour – or more in case the mixture is still very liquid;
  • 1 teaspoon of oil or half a stick of melted butter;


  1. In a bowl, put the yogurt along with the sugar and mix it well. I’ve decided to use a wooden spoon for this one and not a mixer because it didn’t require such a strong force on the mixture;
  2. After the sugar and the yogurt are well mixed, start adding the eggs one by one and mixing after each other;
  3. Add the vanilla essence, and the oil/butter and mix well again:
  4. Add the baking powder and the vanilla sugar and mix again;
  5. Start adding the flower little by little while still mixing until you are satisfied with the mixture. It should not be very liquid or hard. Go somewhere in the middle and stop when it has the consistency of a cupcakes batter;
  6. Grab a non-adherent cake form (I’ve used one) or if you don’t have a non-adherent one do this trick: grease the cake form with some oil then wipe up the excess; put some flour on the form then by moving the form in all of the directions make sure the flour reaches all the parts of the form; throw away the remaining of the flower.
  7. Put the mixture on the cake form then put it in the preheated oven at 180 degrees Celsius for 20-30 minutes or until it get’s a nice brownish color;
  8. Let it cool in it’s form then place it on a plate and sprinkle some powdered sugar on top (I didn’t do it because I don’t really like my cakes to have that on top);

Serving tip:Β If you decide to have this as a breakfast, put some greek yogurt and some fruits on top (I used some raspberries) and there you have it. A nice delicious breakfast!

If you are going to eat this as a snack, pare it up with some jam (I used some strawberry one) and a nice hot cup of tea. Let me know if you want the recipe for the jam and I will post one!

Let me know if you try it and tag me on Instagram (@stralthy) so I can see how you’ve decided to eat it.

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12 thoughts on “Yogurt cake | Perfect for a quick autumn breakfast”

    1. Let me know if they will like it☺️ you know it’s going to be a great day when you start it with cake🀣

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