Clementine Vanilla Bean Yogurt Cake

This yogurt cake has so much great flavor thanks to clementines and vanilla beans that you won’t even notice that it uses whole wheat flour and yogurt! 

This time of year, we go through clementines like craaaaaazy. E loves them, Ben loves them, and I love them. Easy to peel, easier to eat.

But sometimes I go a little overboard when I’m buying them at the store and I need to find another use for them. Plus it is fun to play around with different uses for something other than just peeling and eating.

When I saw this recipe on Girl Versus Dough, I knew right away that I’d be making my own version of it. I love that her recipe includes whole wheat flour and yogurt. And obviously, the star of the show, clementines.

I, of course, add vanilla beans because I just can’t help myself! I add them to everything: cream cheese, butter, frosting, granola, applesauce, candied walnuts, and more.

Plus, I adore the sweetness that vanilla adds to citrus. As demonstrated by my love of all things orange creamsicle but that’s a whole ‘nother addiction to talk about on a different day.

This cake is really simple to make and can be made with all pantry staples. Assuming your pantry is stocked exactly like mine. It is, right? Fridge staples too — I always have plain Greek yogurt on hand. Even for the kids. I prefer it to the flavored kinds — less sugar! I just add a little brown sugar, some vanilla extract and a sprinkle of cinnamon. They both devour it.

The best part of this cake (besides the vanilla beans) is the syrup that you create to pour over the top. It creates a moist, sticky, sweet layer on the top of the cake. Something for the powdered sugar to stick to, you know?

Used in this recipe:

• vanilla bean
• vanilla extract
• whole wheat flour
• all-purpose flour
• 8-inch cake pan
• parchment paper

 

Love this cake?

I love that it doesn’t need frosting, so easy and delicious! Try more no-frosting cakes:

 

• Coffee cake with streusel
• Flourless Mexican hot chocolate cake
• Meyer lemon mug cake – no need to turn on the oven
• Rhubarb Instant Pot cake – yes, a cake made in your pressure cooker
• Cranberry coffee cake
• Black forest dump cake
• Double chocolate pecan cake

Verdict: Writing this post is making me want to stop writing this post, get back in the kitchen and make the cake again. I love it.
Husband’s take: He said it was a “little too much” with the clementine flavor but he ate about 3 slices. I’ll let you come to your own conclusions. My parents got to sample this cake and they love it!
Changes I would make: Try poking some small holes in the cake next time so the syrup can really saturate the cake — it isn’t really necessary but you can’t go wrong adding even more flavor to this beautiful cake.
Difficulty: Easy.