This recipe is meant to be so easy that kids can handle most of it. I decided to try it out with my 6 year old niece yesterday during the storm and it was a total hit! She felt super proud and empowered, it was a fun activity to keep us busy, and we got a nice treat at the end of it. I modified it to make it gluten free and lowered the sugar content by half and it was still just sweet enough. It is a yogurt cake, so it might be difficult to make vegan as I'm not sure how dairy free yogurts will bake... if you try it out, let me know!
The cake is meant to be measured in the same container, so the child is at ease measuring the ingredients. I used an old school Tupperware container that was approximately 6oz or 3/4 cup. As long as you keep the proportions, the cake should turn out great.
- 2 containers plain greek yogurt (each container is about 3/4 cup)
- 2 eggs
- 1 container cane sugar or coconut sugar
- 1 container vegetable oil (you can use coconut or grapeseed)
- 1 tsp vanilla
- 4 containers gluten free flour
- 1.5 tsp baking powder
- Optional: 2 containers of blueberries or chocolate chips
- Preheat oven to 375F
- Mix wet ingredients in one big bowl.
- Mix dry ingredients (flour and baking powder) in another bowl.
- Gently mix the dry ingredients in to the wet, careful not to overmix.
- Fold in berries or chocolate if you choose.
- Bake for 35 minutes (my cake needed 5 extra minutes)
- We topped our cake with some indulgent creme fraiche, you could use whipped coconut milk as well.