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Gâteau au yogourt et aux fruits frais

Yogurt Cake with Fresh Fruits

Preparation: about 30 minutes depending on your little cooks
Cooking time: 30 to 35 minutes
Yield Cake size: about 9 inches

Even though spring break has already begun, this simple and tasty yogurt cake recipe is a great way to fill the last few days left on the calendar. Don't forget to put an apron on your little cooks. Let's get bakin'! 


To maximize the autonomy of your apprentice-chefs when making the recipe, please the recipe, please make sure you have these ingredients at home:

For the cake

  • 1/2 cup plain yogurt 
  • 3 eggs
  • 3/8 cup or about 6 tablespoons of delicate extra virgin olive oil
  • 1/4 cup maple syrup
  • 1/4 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 cup wholewheat pastry flour
  • 1/2 cup cornstarch
  • 1 ½ tsp. baking powder
  • ½ tsp baking soda
  • 1 9-inch (22.5 cm) round cake pan (a rectangular loaf pan may also work)

For the filling

  • 1 can of coconut cream (put in the fridge the day before) from which you will recover the fatter and more solid part.
  • 2 tbsp maple syrup
  • Lots of fruit to decorate the cake with your children


1. Preheat the oven to 350° F and oil the pan with a little olive oil.

2. Pour the yogurt into a bowl, add the eggs and oil.

3. Add the maple syrup, vanilla, cane sugar and mix well.

4. Add the flour, cornstarch, baking powder, baking soda and mix well with a whisk until you get a nice smooth batter.

5. Pour the batter into the pan and bake 30 to 35 min, or until a toothpick comes out clean.

6. Allow the cake to cool completely before decorating to prevent
the whipped coconut cream to soften.

7. Whisk the fat and solid part of the coconut cream with the two tablespoons of maple syrup until the texture is perfect.

8. Spread on your cake and decorate with fresh fruit.

9. Now's finally the time to eat. Enjoy!

Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe 
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