Yogurt-Cup Cake


This hands-on recipe for kids doesn’t just contain the yogurt of your choice (we used coconut milk from So Delicious); the yogurt container itself becomes a foolproof measuring cup!

First, let your child spoon 1 (5.3-ounce) container of plain non-dairy yogurt into a large mixing bowl.  Clean out the yogurt cup and dry completely.

Next, your child can add the following: 2 “yogurt cups” of all-purpose flour, 1 “yogurt cup” of canola oil, and 1 and 1/2 “yogurt cups” of sugar. This recipe is very forgiving, so your child’s measurements don’t need to be precise, just ballpark.


Travis was extremely proud to be in charge of the yogurt cup, and continued to play with it even after the baking was done!


If baking with a toddler, adults can add the following ingredients: 2 vegan eggs (prepared from Ener-G egg replacer or flaxseed), 1 and 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon vanilla extract. Preschoolers will be able to help with these smaller ingredients, too! Now let your child mix it all together.

Pour the batter into a greased 10-inch round cake pan and bake at 350 degrees F for 35 minutes – the top of the cake should be golden and a pick inserted in the center should come out clean.

Let cool before serving.


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