Easy French Yogurt Cake (No-Measure Cake)

This super easy, no-measure French yogurt cake is made with Greek yogurt, olive oil and naturally sweetened with maple syrup. It takes just minutes to prep, has a moist, tender crumb and is the perfect recipe for kids to help with!

I’m so excited about today’s recipe! I’ve been wanting to make a yogurt cake for awhile now and I’m so glad I landed on this French yogurt cake (also known as “gâteau au yaourt”) because it’s SO good!! It’s super moist and has a soft, tender crumb. The texture reminds me of a pound cake just without the butter and white sugar.

This is a French classic that people make for many different occasions from birthdays and holidays to a simple weeknight dessert. The reason I was so drawn to making this recipe is because of how easy and kid-friendly it is! My daughter Olivia loves to be in the kitchen with me so I wanted a recipe that she can easily help with. Many French children even grow up making this cake because it’s just that easy — you don’t need measuring cups or a scale. You just use your yogurt container to measure the ingredients. How easy is that?!

Most of the French yogurt cake recipes call for 2 containers of white sugar, which is quite a bit of sugar, in my opinion! For this recipe I tested it with just 1 container of maple syrup and it turned out so good! I can’t wait for you to try this one!

A french yogurt cake loaf with three slices leaning on one another near the loaf.

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Why You’ll Love This Recipe

So Easy – The beauty of this recipe is that you don’t need any complicated tools. You’ll use the yogurt container to measure out all the ingredients, keeping things simple and fuss-free.
Healthier – This cake is naturally sweetened with maple syrup. No refined sugar over here! And we’re using heart-healthy avocado oil or olive oil instead of a seed oil.
Moist and Tender – Thanks to the yogurt, the cake stays super moist and tender, making it perfect for breakfast, a snack or dessert.
Perfect for Kids – This is the perfect recipe to get your kiddos involved in! There’s no measuring cups involved. All they have to do is use the yogurt container to measure, dump and mix!

Ingredients Needed

Ingredients measured out to make French Yogurt Cake: Greek yogurt, oil, maple syrup, eggs, vanilla, baking powder, flour, cinnamon and salt.

yogurt – the key ingredient that makes this cake super moist and light. You’ll need one 5.3oz container of Greek yogurt. I recommend using plain, whole milk yogurt for the best results. I like using the FAGE Total 5% Whole Milk Greek Yogurt container. Make sure to keep the container as you’ll use it to measure the rest of your ingredients!
oil – I recommend using a neutral oil like avocado oil or olive oil. Canola oil and vegetable oil will also work. The oil keeps the cake rich and moist.
maple syrup – naturally sweetens the cake without refined sugar. Feel free to use honey if that’s what you have on hand.
eggs – you’ll need three eggs to bind the ingredients and give the cake structure.
flour – either all-purpose flour or whole wheat pastry flour will work well for this recipe! Since we’re using the yogurt container to measure the flour, you’ll need three 5.3oz containers of the flour to make this cake.
baking powder – helps the cake rise and become fluffy.

Find the full ingredient list with measurements in the recipe card below.

Recipe Substitutions

Make it oil-free: If you want a lighter version, you can swap the oil with applesauce, which adds natural sweetness and keeps the cake moist without the extra fat. I love using applesauce when I want a slightly healthier twist!
Make it low-sugar: If you want to reduce the sugar content of this cake you can use less than 1 5.3oz container of maple syrup or swap it with a monkfruit maple syrup.
Make it a lemon yogurt cake: Want to add some lemon flavor to this cake? You can easily add 1-2 Tablespoons of fresh lemon juice and lemon zest. This variation would be a delicious recipe to serve up for Easter brunch!

How to Make French Yogurt Cake

A large bowl of eggs, yogurt, oil, and maples syrup used for a french yogurt cake.

Step 1: Add all the wet ingredients to a large bowl. Whisk to combine until smooth and creamy.

Flour, cinnamon, and baking soda added to a large bowl of wet ingredients used for a french yogurt cake.

Step 2: Add your flour, baking powder, salt and cinnamon to the bowl with the wet ingredients. Stir to combine.

French yogurt cake batter is added to a prepared loaf pan.

Step 3: Pour the batter into the prepared pan.

A baked loaf of french yogurt cake in a bread pan.

Step 4: Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool, slice and enjoy!

Brittany’s Tip!

Once you add the dry ingredients to the wet, gently stir until just combined. Overmixing can make the cake dense rather than light and tender, so keep it simple and don’t worry if there are a few lumps!

Two slices of french yogurt cake on a plate. One slice is topped with a dollop of yogurt and fresh berries.

How to Serve

This yogurt cake is insanely good on its own so feel free to eat it by the slice without any fancy toppings, but here are some additional ways to serve it up:

With Yogurt & Fruit: I’ve had a slice of this yogurt cake for breakfast served with a scoop of Greek yogurt and fresh berries and the combo is SO good!
With Powdered Sugar: Add a light dusting of powdered sugar just before serving for a touch of sweetness. Bonus points: It also makes the cake look extra fancy without any effort!
With Whipped Cream: A little whipped cream (or coconut whipped cream) on top takes this cake from simple to indulgent.
With Ice Cream: If serving this cake for dessert, it would be delicious with a scoop of your favorite ice cream and a drizzle of chocolate sauce or this date caramel sauce.
Make a Trifle: Cut the yogurt cake into cubes and layer with fruit, pudding (or whipped cream) for a beautiful dessert.

A woman's hands hold a slice of french yogurt cake near other slices.

How to Store Leftovers

You can store this yogurt cake at room temperature for 2-3 days in an airtight container or in the fridge for up to 1 week. For longer storage, you can store the loaf in the freezer for up to 3 months. I recommend slicing the loaf before freezing so you can easily pull out one slice at a time. To enjoy, just thaw it in the fridge overnight!

Frequently Asked Questions

Can I make this cake gluten-free?

I haven’t tried it, but you should be able to substitute the all-purpose flour with a gluten-free flour blend that’s made for baking like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. The loaf might not rise as much, but I’m sure it will still taste delicious!

Can I make this cake dairy-free?

I haven’t tried using a dairy-free yogurt, so I’m not sure how the cake will turn out, but if you try it definitely let me know in the comments below!

Can I use a lower-fat yogurt?

I really recommend using whole milk Greek yogurt for the best texture, but you can use low-fat or non-fat yogurt if you prefer. Just note that the cake may not be as moist and rich if you go with a lower-fat option.

More Delicious Treats to Try

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

Preheat oven to 350℉ and grease or line a loaf pan.
Add yogurt to a large bowl, followed by the oil, maple syrup, eggs and vanilla. Whisk to combine.
Add flour, baking powder, salt and cinnamon to the wet ingredients and stir to combine.
Pour batter into the loaf pan. Bake for about 50-60 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let the loaf cool for 5-10 minutes in the pan, then remove and let cool completely on a cooling rack.
One cool, slice and enjoy!

To store: Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

Nutrition information is automatically calculated, so should only be used as an approximation.