Olive Oil & Greek Yogurt Snack Cake with Berries

Olive Oil & Greek Yogurt Snack Cake with Berries from Kiwiandbean.com

I find that baking with a toddler has a sedative quality. Take a rambunctious end-of-her rope two year old, give her an egg to crack, or flour to stir, and watch her turn to putty in your hands. Perhaps I am overstating it a tad but this has been my experience. The Bean and I often bake together in that pesky window of time before bed: when Mom is tired from a long day at work, Kiwi isn’t home yet, and the end-of-day toddler hysteria is setting in. Yes we could jump off the couch 472 times, or we could bake a cake. I’m going for door number 2.

Toddler Baking from KiwiandBean.com

The downside to baking at bedtime is that the finished product comes out of the oven just as the Bean is nodding off and her mom has a hankering for something sweet and carby. Though I inevitably promise the Bean she can “have some in the morning,” I’ve been known to consume half of whatever we’ve baked…and Kiwi the other half. Fail.

I am trying to remedy this problem by assembling a repertoire of remotely virtuous baked goods. And this is one of them. Whole wheat flour, greek yogurt, maple syrup, a touch of olive oil and lemon rind, and a whack of berries. It’s hard to believe that such an innocent set of ingredients could produce such a moist and delicious cake, and one that actually remains moist enough to pack for lunch the next day. That’s if you don’t eat it all, of course.

Olive Oil & Greek Yogurt Snack Cake with Berries from Kiwiandbean.com

I adapted this recipe from one of my favourite cookbooks — Grazing by Julie Van Rosendaal. A dear friend gifted it to me for my wedding and it has since become the most oil-stained and dog eared cookbook in my collection. Full of healthy, simple, snacky-type foods perfect for a busy family. My peanut sauce started its life in that book, too.

This cake is almost infinitely adaptable to whatever you have on hand. No whole wheat flour? Use white instead. Short on maple syrup? Sugar’s fine too. Lemon rind not your thing? Leave it out or swap in orange or grapefruit peel instead. And for the berries — you can use almost anything. I used raspberries in the pictured batch, but have had good luck with blueberries and mixed berries too. If you have success with you own variation, please share it below!

Olive Oil & Greek Yogurt Snack Cake with Berries

(Oh, and in case you are wondering, I absolutely let the Bean lick the bowl and spoon, raw eggs and all. Shame on me, I know! It’s a childhood pleasure I am not willing to deprive her of.)

Olive Oil & Greek Yogurt Snack Cake with Berries

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 pieces

Believe me that this healthful, simple list of ingredients transforms into a surprisingly moist and delicious cake. Adapted from Grazing: A Healthier Approach to Snacks and Finger Foods, by Julie Van Rosendaal.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup maple syrup
  • 1 large egg
  • 1/2 cup greek yogurt (fat content doesn't matter)
  • 1 teaspoon vanilla
  • Grated rind of one large lemon
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups frozen berries (raspberries, mixed berries, blueberries, etc.), not thawed
  • 1/2 to 1 tablespoon coconut sugar or regular brown sugar

Instructions

  1. Preheat the oven to 350 degrees, and grease (I usually use non-stick spray) an 8 inch x 8 inch square baking pan.
  2. In a large or medium mixing bowl, whisk together oil, maple syrup, egg, yogurt, vanilla and lemon rind. In a separate smaller bowl, stir together the flour, baking powder and salt.
  3. Add the dry ingredients to the wet ingredients and stir until just combined (don't overmix!).
  4. Spread the batter into the prepared pan and sprinkle with the berries and sugar. Pop into the oven and bake for 20-30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. Cool the cake in the pan, then cut into squares and enjoy!
  6. Slice and enjoy!

Notes

This cake surprisingly stays moist for a couple of days. Store in an airtight container in the fridge.

http://kiwiandbean.com/olive-oil-greek-yogurt-snack-cake-with-berries/

13 Responses to Olive Oil & Greek Yogurt Snack Cake with Berries

  1. for August 9, 2017 at 10:59 am #

    Wwwfreeviagracom , recommended dosage for link for you cialis .

  2. Christine July 18, 2015 at 8:07 pm #

    I love how quickly and easily this comes together. This might be the best recipe I’ve found for baking with a toddler. I omitted the lemon rind and added a teaspoon of almond extract and some slivered almonds on top. Delicious!

    • Sarah July 20, 2015 at 11:19 am #

      That variation sounds great! Thanks for your comment, Christine!

  3. Sharon November 13, 2014 at 7:25 pm #

    Made this tonight with my three year old. Used blueberries instead of raspberries. Yummy!

    • Sarah November 13, 2014 at 7:56 pm #

      Glad you enjoyed it!

  4. Liz February 22, 2014 at 8:12 pm #

    This cake has replaced apple crisp as my dessert of choice. Healthy and delish! Thanks!

    • Sarah February 25, 2014 at 9:47 am #

      Glad to hear! Yes, so healthy and delish!

  5. Natasha September 14, 2013 at 8:24 pm #

    Sarah,

    Thanks for this simple, healthy and tasty recipe. I like to make this with my son, who is almost 3 years old. He likes to mix the wet ingredients, and the last time we made it, he asked if he could drop in some green grapes. We did, and it was yummy. We did it again today. The combination of a dark maple syrup and the grapes made a wonderful pairing. We skipped the sugar on top this time.
    We also made the cake once without an egg, as we had run out. Doable, and still good, although a little more dense and wet.

    • Sarah September 15, 2013 at 2:07 pm #

      Grapes! I love that! Sounds like a three year old who is onto something great 🙂

  6. Eva July 8, 2013 at 2:46 pm #

    I have now made the cake twice! Delicious. The second time I used orange zest, reduced the sugar and maple syrup and added flax. (Ate it for breakfast :-))

  7. Carole June 20, 2013 at 6:39 pm #

    Lovely work! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. Cheers

  8. Mary Frances @ The Sweet {Tooth} Life June 17, 2013 at 10:01 am #

    The combination of healthy ingredients and all those berries has won me over! Not to mention the gorgeous pictures. Pinned!

  9. Dina June 17, 2013 at 8:33 am #

    i love that you use greek yogurt and olive oil. sounds like a healthy and yummy cake!

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