High protein yoghurt cake

I love this for a bucket full of reasons:

– It’s a good protein boost

– For a cake it’s got lots of nutrient dense ingredients

– It’s super simple to make (I’m rubbish at making cakes and it turned out perfectly)

– It uses normal pantry ingredients

– It’s got a nice texture

– It’s a plain cake so you can customise to fit your child’s tastes (suggestions listed below)

Recipe – High protein yoghurt cake

¾ cup flour (I used wholemeal)
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup Greek yoghurt (use any yoghurt you have to hand)
2 medium eggs
¼ cup sugar (I always cook low sugar – adjust to taste) – I used coconut sugar
¼ cup olive oil (I used light flavoured)
1 ½ tsp vanilla
Optional: Add blueberries, or lemon juice, or swap ¼ cup of flour for cocoa powder for chocolate or almond flour for almond.

Method

Heat oven to 175° fan
Mix dry ingredients in one bowl
Whisk together wet (plus sugar) in a second
Fold the dry ingredients gently into the wet
Pour into a greased baking bowl (I used greaseproof paper to prevent sticking)
Cook approx. 30-35 mins until browning and a stick comes out clean
Leave to cool 10+ mins before removing from pan.

Judith, MA Cantab (Cambridge University), MSc Psychology (first-class honours), is working on a PhD, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child can approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/