Rich tasting, soft and incredibly aromatic. Made with plant based yogurt and milk, this is incredible for any occasion – breakfast, midday snacking or serving as dessert.
You can use other plant-based yogurts or milk if you wish. Personally I like coconut or soy-coconut yogurts the most for this cake, along with soy or almond milk.
If you run out of milk, you can use water instead. Don’t add more yogurt though, as too much fat in the cake will make it too dense and gummy.
If you cant find orange blossom water locally (I usually find it at large grocery stores or spice and Middle Eastern stores), try Amazon.
I really recommend you use a springform pan (like this 9-inch Cuisinart one), because it makes removing the cake from the pan super easy.
Keywords: vegan cake, single-layer cake