Clementine Vanilla Bean Yogurt Cake
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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:
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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain nonfat Greek yogurt
- 1 1/3 cups granulated sugar, divided
- 3 eggs
- 2 teaspoons grated clementine zest
- ½ teaspoon pure vanilla extract
- 1 vanilla bean
- 1/3 cup canola oil
- 1/3 cup fresh-squeezed clementine juice
- Powdered sugar, for sprinkling (optional)
Instructions
- Heat oven to 350°F. Grease bottom and sides of a 8-inch round cake pan with nonstick cooking spray; line bottom with parchment paper and then spray parchment paper with nonstick cooking spray as well. .
- In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder and salt until combined. In another bowl, whisk together yogurt, 1 cup of the sugar, eggs, clementine zest, vanilla extract and the caviar from inside the vanilla bean (save the scraped out pod!).
- Put vanilla bean pod in a small bowl and cover with remaining 1/3 cup of sugar. Set aside.
- Slowly stir wet ingredients into dry ingredients until combined. Do not overmix. Stir in oil. Pour batter into prepared pan.
- Bake 40 to 50 minutes until a toothpick or knife inserted in the center comes out clean. Cool about 10 minutes in pan, then remove from cake pan and transfer to a cooling rack with a rimmed baking sheet underneath it.
- While the cake is cooking, heat a small saucepan over medium heat and cook the clementine juice, sugar/vanilla bean pod mixture, stirring until sugar is dissolved. Let vanilla bean pod stay in this mixture until the cake is on the cooling rack. Then remove the vanilla bean pod and pour the juice/sugar mixture evenly over warm cake on cooling rack. Cool completely.
- If desired, sprinkle top with powdered sugar before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.
Julie says
I love citrus in a cake…and I love baking with clementines. Looks great!
Paula – bell’alimento says
Oh my this cake sounds delish! I love the flavors! I need a piece of this yummy cake!
Rachel Gurk says
Thanks Paula! xo
Jessica @ A Kitchen Addiction says
What great flavors for a cake! Love the simplicity of it!
Rachel Gurk says
Thanks Jessica!
Katrina @ Warm Vanilla Sugar says
Holy delicious! This cake looks awesome!
Rachel Gurk says
Thanks Katrina!
Jacki says
The cake is lovely!
Do you think Olive oil would work in place of the Canola? I’ve seen recipes use olive oil with Greek yogurt in cakes. Who couldn’t use a boost of Omega-3’s
Rachel Gurk says
I actually think that would be amazing in this cake! Make sure to use an extra light olive oil if you have that available. :)
You’re making me want to go for a round two with olive oil. :) Tonight. haha!
Erin | The Law Student's Wife says
Oh I LOVE this! I just ordered a big ol’ bag of vanilla beans and am looking for yummy ways to use them. I’m in :) Random question–is the orange flavor super strong? My silly husband isn’t a fan of strong citrus flavors (we are in couples counseling to address this issue), so I’m wondering if I can/should adjust.
Rachel Gurk says
OH man — it is pretty predominate. Maybe decrease the amount of zest a little?
Amy @ Fearless Homemaker says
Oh, what a fantastic, amazing sounding cake! I bet the combo of the clementine flavor with the vanilla beans is just divine. This is exactly what I love to eat with my afternoon tea as a little naptime treat for mama. =) Perfection!
Rachel Gurk says
Wish I had a slice now!
Nikki @Seeded at the Table says
What a simply beautiful cake!
Rachel Gurk says
Thanks Nikki!
Liz @ Virtually Homemade says
Such a pretty cake. Healthy and utilizing seasonal clementines :) Pinned!
Rachel Gurk says
Thanks for the pin, Liz!
Zainab @ Blahnik baker says
I love the simplicity of this cake. The flavors have a time and place to shine! So beautiful too :) I must make it!!
Rachel Gurk says
Thanks Zainab! Hope you love it!
steph@stephsbitebybite says
I love that this doesn’t have frosting. I know that sounds weird, but sometimes I’m not in to the frosting. [I feel like if there’s no frosting I can eat cake all day?] MMmmmmm
Rachel Gurk says
Yes. Let’s have a play date and split this cake. ;)
Taylor @ Food Faith Fitness says
This cake is SO gorgeous and I love that it uses whole wheat flour and clementines! Yum!
Rachel Gurk says
Thanks Taylor!
Kathryn says
I’ve been eyeing up that cake too! I love how bright and fresh it is yet contains all the goodness of wholewheat flour and greek yogurt.
Rachel Gurk says
Yes! Make it! It is so good!
Taylor @ greens & chocolate says
Cake with whole wheat flour and yogurt?! That means I can have 2 slices, right? ;) Rachel this looks incredible…we love clementines in my family too so this would definitely be a hit!
Rachel Gurk says
Have three!!!
T3Treats says
What a georgeous cake, it is almost like a Tea cake isn’t?. I guess that the yogurt gives it an airy consistency and add some extra moist to the table.. Mostly the time Simple is Better
Rachel Gurk says
Yes! Thank you!