Yogurt fruit cake is one of the easiest and simplest cakes I make. It’s a great summer dessert, but you can make it pretty much any time of year and just include whatever seasonal fruit you have. But the “traditional” version is pretty unhealthy and filled with sugar and white flour.
So I make my own with simple, healthier ingredients. And judging by the speed it vanished from the serving platter in my house, I’d say it works.
As an added bonus, it’s a perfect breastfeeding snack too – full of nutrient-dense calories.
Interested? Check out the recipe below.
Healthy Yogurt Fruit Cake Ingredients
To make this Healthy Yogurt Fruit Cake, you will need the following ingredients:
Wholegrain flour. Although you can substitute the wholegrain flour with white flour, using half and half contributes to the overall nutritional benefits of the cake.
Semi-white flour. At least part of the flour should be white/semi-white as it will help the cake rise.
Eggs. Choose free-range or organic if possible.
Agave syrup. Our sweetener of choice in pretty much all of our healthy desserts or sweet snacks.
Coconut sugar. We use coconut sugar alongside agave syrup as a sweetener for this cake since it is in solid form (as opposed to the agave syrup) so it will contribute to the firmness of the batter.
Yogurt. We almost always use plain yogurt but if you’re out you can use a fruit one also. Just make sure it doesn’t have much added sugar.
Olive oil. We find olive oil being the best vegetable oil but any other of choice will also work here.
Vanilla essence. You can really do without but it does give that extra aroma.
Baking powder. Helps the cake rise in the oven.
Fruit. We like to add some forest fruits on top but usually leave half the cake plain to accommodate pickier eaters!
Healthy Yogurt Fruit Cake Nutritional Benefits
Wholegrain flour. Great source of complex carbs and fiber as well as iron
Semi-white flour. Contains a little more nutrients than regular, white flour used in most baking recipes.
Eggs. A great protein source as well as certain B vitamins and choline.
Agave syrup. Doesn’t spike the blood sugar like table sugar.
Coconut sugar. Contains more nutrients than normal sugar and 25% less actual sugar.
Yogurt. A protein, fat, calorie and calcium source.
Olive oil. Great source of healthy fats (and calories).
Fruit. Depending on the fruit you choose, a great source of additional micronutrients.
How To Make
Prepare the oven. Preheat the oven to 180°C / 360°F.
Prepare the batter. In a bowl, first mix the eggs with the agave syrup and coconut sugar. Once they have combined, add the olive oil and continue mixing. When combined, gradually add the flour(s), baking powder and yogurt and mix until a smooth batter is formed.
Prepare for baking. Line a baking tin with parchment paper. Pour the batter into the baking tin. Put the fruit of choice on top evenly throughout the tin. For picky eaters you can leave half of the cake without the fruit.
Bake. Bake for about half an hour. The cake is baked when you can insert a knife in the middle and it comes out clean.
Mix up the fruit. I find that the best thing about this recipe is that you can literally use any seasonal (or frozen) fruit of choice that you have at home to put on top of the cake before baking. I love the combination with berries because it gives a perfect sweet and sour balance. Just make sure you defrost any fruit fully before putting them on the cake.
Make it vegan. Instead of plain yogurt you can choose a non-dairy yogurt. You can also substitute the eggs for flax or chia based alternatives.
More Healthy Dessert Recipes
Healthy Yogurt Fruit Cake
- ½ cup agave syrup
- 2 eggs
- ½ cup coconut sugar
- 1 cup semi-white flour
- 1 cup wholegrain flour
- 1 tsp baking powder
- ½ tsp vanilla essence
- 1 cup plain yogurt
- ½ cup olive oil
- fruit of choice
- Preheat the oven to 180°C / 360°F.
- In a bowl, mix the eggs with the agave syrup and coconut sugar.
- Add the oil and mix.
- Add the flour(s), baking powder and yogurt and mix until a smooth batter is formed.
- Line a baking tin with parchment paper.
- Pour the batter into the baking tin.
- Put the fruit of choice on top evenly throughout the tin (or leave half plain).
- Bake for about half an hour.