Coconut Oat French Yogurt Cake

by Sarah on March 13, 2014 · 3 comments

I must admit, the creamy Southwestern hominy ‘grits’ I made for the California Dairy Recipe Redux Challenge wasn’t the original yogurt-inspired creation I made.IMG_5654 (1024x683)

When I realized I had been told to “go forth and use dairy yogurt” the first recipe that came to mind was a cake that had been on my mind for over a year, since I first read Lunch in Paris: A Love Story, With Recipes, by Elizabeth Bard.2012-02-29 15.41.54 (768x1024)

The gateau au yaourt had been lingering in the far recesses of the refrigerator of my mind* ever since.

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*Hey, yogurt lasts a REALLY long time. Longer than its expiration date.IMG_5519 (1024x683)

Of course, once I’d made my substitution of homemade oat flour for all-purpose, low-fat yogurt for whole milk, and melted coconut oil for vegetable oil, I realized that with a whole cup of sugar still (very happily) involved, I didn’t really ‘lighten up’ anything (as the contest required).IMG_5523 (1024x683)

But maybe what we really need is to lighten up in general when it comes to dessert?IMG_5538 (1024x683)

This cake is somehow simultaneously light and dense, moist and crumbly, with a subtle coconut essence that my friends couldn’t quite put their finger tastebuds on at first.IMG_5579 (1024x683)

And it really gets better over time.

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This is one good gateau.IMG_5953 (1024x684)

[Pardon my French. ;) ]

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Coconut Oatmeal Yogurt Cake (Gateau au Yaourt) 

  • 1 1/2 cup old fashioned oats
  • 1 1/2 tsp. baking powder
  • 1 cup plain low-fat yogurt
  • 1 cup granulated sugar (extra fine preferred)
  • pinch of salt
  • 1/2 tsp. vanilla extract
  • 1/3 cup coconut oil, melted
  • 2 eggs

berries, jam, whipped cream, chopped nuts, or other desired toppings, for serving

  1. Preheat oven to 350 degrees.
  2. Grind oats into flour using a food processor.
  3. Combine oat flour and baking powder in a small bowl.
  4. In a large mixing bowl, whisk together yogurt, sugar, and vanilla extract.
  5. Continue to whisk while pouring oil into yogurt mixture.
  6. Add eggs one at a time, whisking well to combine.
  7. Slowly add oat flour mixture, stirring until just incorporated.
  8. Pour batter into a greased,  round  baking pan or casserole dish (with high sides).
  9. Bake 30-40 minutes.

(Do NOT store in a close-top plastic container or in the fridge. Just loosely cover with aluminium foil and leave at room temperature.)

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{ 3 comments… read them below or add one }

Tricia @ Saving room for dessert March 13, 2014 at 8:18 am

Looks lovely! The moist crumb sounds wonderful. Have a beautiful day!

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Marisa @ Uproot from Oregon March 13, 2014 at 10:04 am

This looks delicious! I thought about making a yogurt cake too, but I was intimidated by making cake. I would love to try this one out!

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Meghan@CleanEatsFastFeets March 15, 2014 at 2:05 pm

I think we should lighten up where dessert is concerned as well. Love this.

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