Yogurt Cake

Need to fancy up breakfast? This recipe is for you!

This subtly sweet, tangy cake is perfect for a make ahead breakfast, quick snack, or healthy dessert. Serve with fresh berries and a touch of maple syrup or honey for a little something extra. It’s beyond easy to make and great if you have extra yogurt in your fridge!

Yogurt Cake

Ingredients:

• 1.5 cups sweetened yogurt (I used my maple vanilla yogurt)

• 4 eggs

• 4 tablespoons arrowroot starch

• 1 teaspoon vanilla bean paste or pure vanilla

Instructions:

Line an 8 inch cake pan with parchment paper. Preheat your oven to 350 degrees Fahrenheit.

In a medium bowl whisk or blend all the ingredients together until well blended.

Pour the batter into the prepared pan. Bake for 50-60 minutes or until browned and no longer jiggly. Remove from oven when done and let cool at room temperature for about 2 hours. Transfer to fridge to finish cooling for several more hours.

Serve cold with berries, honey, or maple syrup. Enjoy!