, , , , , , , , , , , , , , , ,

Finally: The cake from the header. Yes, I know, you had to wait quite a while for this. And some people have asked me about it. Well… here it is!


Don’t worry, he got his peace of the cake!
It was my birthday cake this year. I wanted a summery light and refreshing cake. A cake that doesn’t make you feel yucky after one peace.  As it was summer, it was obvious that there had to be a lot of fruit in this cake!


So, that was all I knew before I made the cake: A lot of fruit, some yogurt and a vanilla cream. Yes, I can work with that. The result: Very Berry Vanilla Yogurt Cake.
Creativity can be so yummy!

Very Berry Vanilla Yogurt Cake

  • 3oog / 1 1/4 cups / 10,5 ounces soy yogurt (I recommend to weight the yogurt)
  • 200g / about 1 1/4 cups / 7 ounces mixed frozen or fresh berries (I recommend to weight it)
  • dry sweetener to taste
  • 2 tsp agar agar powder or 2 tbsp agar agar flakes
  • 1 vanilla pudding mix (like Dr Oetker organic vanilla pudding. For Germany: Ruf Vanilla pudding)
  • 1 cup soy creamer (Germany: Alpro Cuisine) or canned coconut milk
  • 1 cup soy milk
  • 1,5 cups vegan graham cracker crumbs (or any other vegan cookie. “Zwieback” works, too)
  • 3-4 Tsp melted Earth Balance / Alsan

Mix Graham crackers and Earth Balance in a bowl. Use your fingers to press the mixture evenly into the buttom of your plate.
Now prepare the Vanilla Cream: Prepare the Vanilla pudding according to the instructions, but use half a cup of creamer (or coconut milk) and half a cup of soy milk. Pour the pudding on top of the crust and let it cool down in the refrigerator.
Time to prepare the yogurt layer! Blend the mixed berries. Put the blended berries in a pot and boil them up with the agar agar (don’t forget to stir a lot!). Finally, mix the yogurt and the warm berry mixture in a bowl. Add sweetener to taste (you cold either use stevia, xylit, cane or coconut sugar. Don’t use liquid sweetener cause the yogurt might get thick if you do) Pour the yogurt berry mixture in your pan on top of the vanilla cream. Let the cake cool down in the refrigerator (it takes about 6  hours for the agar agar be completely thick. Don’t remove the cake from the pan before completely cooled down.)
Once the cake is firm and cooled down, you can remove it from the pan and decorate it! Be creative! (Remember: Being creative can be really yummy!)

I think my little friends have discovered something in my kitchen…

And here’s a piece of the cake with both it’s layers.

Just to give you an idea what it looked like!
You can use any kind of yogurt and any kind of milk you want. However, I’d recommend to weight the yogurt and the berries. Weighting the ingredients is more exact and will yield to the best results when using agar agar.

Have you ever made a vegan yogurt cake? (Or: Have you ever made a yogurt cake in the first place?) You should! It’s fun and it’s delicious!