Yogurt-Cup Cake

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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.

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

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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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