About Recipe

This cake is moist and not too sweet, making it great for dessert or breakfast. Greek yogurt and soy milk give it the moist, and the cranberries bring bursts of tart through the cake. I first saw the recipe on butterlust, who adapted the recipe from Vintage Cakes . Both recipes are very good, and I’ve changed them slightly to use fat free yogurt (plus soy milk) instead of full fat yogurt, plus sugar in the cake. The 1/4 cup sugar in the cake is optional – the second time I made it I did not use the sugar. It tastes good either way, just a little sweeter with the sugar.

Ingredients