Sometimes cake is a necessity in life, I’m not willing to have a life without it while I’m on a budget. Generally, I find a lot of basic vegan bakes are fairly cheap to make, a basic sponge, banana bread, fruit crumble for example aren’t going to eat into your budget too much. I always make sure I freeze any fruit I have that’s on the turn for this reason. Bananas are particularly good to have in the freezer, so many dessert options like ice cream, pancakes or general egg replacer in tasty bakes.
Late last week I was craving something sweet. I had some soy yoghurt in the fridge that was going spare along with some flour and sugar, I was sure I could whip something up with that. So this is what I came up with, I’m sure this would work if you have some of those soya pudding pots lurking in your cupboards too, or any other kind of non dairy yoghurt.
Simple Yoghurt Cake
- 1 cup non dairy yogurt – 90p
- 1 cup icing sugar – 19p
- 1.5 cups self raising flour – 5p
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 cup oil – 16p
- 2 tsp vanilla extract – 22p
= £1.52 for the entire cake
Makes 8 slices
= approx 19p per slice (not including toppings)
- Preheat the oven to 180C and grease a cake tin with a little oil. I used a 26cm round cake tin, it is pretty big, you could use a smaller one but might need to bake for a little longer.
- Whisk together the yoghurt and sugar until combined. Add the baking powder and bicarb and let rest for 5 minutes or so.
- Whip in the oil and the vanilla.
- Finally, add the flour little by little and whisk through until combined. Pour into the cake tin and bake for 20-25 minutes.
This is a really simple, cheap and tasty basic cake. I didn’t want to frost it, not because I don’t LOVE frosting but because it can work out pretty expensive. The beauty of having this cake plain is that I’ve been able to use up some ingredients that have been kicking about in the kitchen for way too long. I’ve served this with hot jam, leftover ice cream, topped with peanut butter and a little syrup and my favourite was spreading a little of my Choc Macadamia spread I have leftover from my last trip to Germany.
I honestly didn’t feel like this cake was missing anything and I’ve cleared a little room in my cupboards. I think this would also be great with some fruit layered over the top, or filled with chocolate chips. You can do whatever you want with it really.