Yoghurt cake with cranberries

Apparently French grandmothers teach their grandchildren this cake. It’s so easy to do.

I didn’t have a 125 ml yoghurt pot but I noticed that my 1/2 cup measuring cup is 125 ml so that seemed perfect and I use this as the starting point / reference point for all other measurements.

I wanted to use up my bags of alternative flour. So I used buckwheat flour. This meant that I also added baking powder and soda (1/2 teaspoon of each).

I have a jar of coconut sugar that also needs using up. For the life of me I cannot now remember what enamoured me to this particular sugar. Maybe I believed that it was / is healthier that refined caster sugar. It is sweet but does seem to have an ‘edge’. Coconut sugar is made from the sap of the coconut palm tree. It does not undergo much in the way of processing. I’ve not read anyway recently that it is ‘better’ that any other sugars. The sap is mixed with water, boiled into a syrup and then allowed to dry and crystallise. The dried sap is then broken up to create sugar granules. Perhaps their is a small benefit to ingesting inulin (a type of dietary fibre) and have a lower glycaemic index. But it is still considered a high-calorie sweetener high in fructose.

Anyway, enough of that. I made it last Sunday morning and it was cake ridiculously easy to put together. I decided that I would add cranberries – as that is what I have in abundance in my kitchen right now. The final product came out soft, moist, spongy and sweet.


  • 1/2 cup organic yoghurt
  • 1 cup of buckwheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut oil
  • 3 large eggs
  • Splash of vanilla essence
  • Small pinch of salt
  • 1/4 cup of dried cranberries


  • Preheat the oven to 175oC
  • Grease and then line a loaf tin with grease proof
  • Add all the ingredients to a mixing bowl and beat to a smooth batter
  • Pour in the batter and halfway through add the cranberries
  • Bake for 45 minutes.

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