This is very simple yogurt cake that made with whole wheat flour and coconut oil.

This is a very easy cake to make, where you basically just throw everything in a bowl and mix it, and it is very tasty! I usually do this when I don't have much time to bake.

My addiction to sweets is almost pathological... so, every now and then, I bake myself a cake I can eat without any remorse!

I simplified the steps of another recipe.No matter how many times I make this cake, it's always delicious.Adjust the oven temperature and time according to your oven. It tastes best if you bake until the tips of the apples are golden brown. Remove the cake from the pan after the cake has cooled.You can add cinnamon, liquor (rum) to your taste, and it will be delicious too. Recipe by Akkorin mama

While preparing for the day I would give birth, I was cleaning out the refrigerator. I always have yogurt in my refrigerator, so I wanted to figure out a way to use it up.After cracking the egg, put the bowl on a kitchen scale. Weigh the yogurt as you add it, then stir. Weight the sugar as you add it, and stir round and round. Doing it like this means that you can weigh the ingredients while mixing, and save time. Recipe by chikappe

It’s easy and full of flavor recipe. Most moist cake with a very few ingredients . You don’t need any electric gadgets for this recipe . #cookwithhina

I was given a lot of apples, so I made this original recipe.Grease the mold with butter or line with parchment paper.Baking time varies with the type of oven, so adjust accordingly.Rather than right after baking, it is more moist and delicious the next day. Make sure to wrap it up or put it in a plastic bag so it doesn't dry out.You can use cinnamon, raisins, or black tea. You could also top with walnuts.You can use a muffin tin or any mold you want. For 15 cm [5.9 in] round bottomless mold. Recipe by nathu

This is based off my "Yogurt Pompom Cake". I used butter instead of vegetable oil for a change.It looks so pretty if you dust it with powdered sugar It's even tasty at room temperature! You can eat it fresh out of the oven with ice cream, though it's even good cold! You can use raisins instead of prunes. Recipe by ochikeron

I made this cake because I received a lot of fresh blueberries from my sister's family. I wanted to make a snack for my nephew (1 year old) that was healthy, did not contain any oil, and was low in sugar. I think this would be a great snack for expecting mothers as well!If using a hand mixer to mix the ingredients is troublesome you can simply mix the ingredients with a whisk etc. in the same order. After the cake cools, slice, wrap each slice in plastic wrap and store in the freezer. If the cake goes a bit stale, it is also delicious if lightly toasted. Recipe by Smuchi

I wanted to use up my last banana, so I combined it with some yogurt to make a cake.This recipe makes such a deliciously moist cake that you'll be really satisfied with.If you mash the banana just before mixing into the batter, it won't turn black.As ovens vary, keep an eye on the cake as it bakes.Add more banana if you like. Recipe by Komomomomo

I wanted to try making a healthy cake with blueberries paired with yogurt.When draining the yogurt, leave it to drain overnight in the refrigerator on top of a paper-towel lined sieve (make sure to periodically discard the water).When chilling, only remove the cake from the tin when fully set. When it is fully set, it should come out easily. Recipe by KaoRi

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.*12.2008* I received a tip that this will swell up and then shrivel. I bought a hand mixer, and understood the reason when I tried using it. It seems that overwhipping the eggs seems to be the source of the problem. After adding in the skim milk in Step 2, using a hand mixer to whip it even at a low speed will overwhip it and make the meringue hard. For those of you using a hand mixer, please use an egg beater in Step 2 without using the hand mixer and please just lightly mix it. For 12 cm [4.7 in]x15cm paper carton or newspaper (half the size) mold 12 cm in diameter. Recipe by twin-twin