The Easiest Cake Ever!

Pot = 125 ml


1 pot of natural (sugar free) yogurt

2 pots of self raising flour

1 pot of white sugar

Half a pot of mild olive oil (or vegetable/coconut oil if you would prefer)

3 large eggs (free-range)

Splash of vanilla essence

Small pinch of salt

Handful of raspberries, chocolate chips, blueberries, blackberries, whatever takes your fancy!

Icing Sugar for decoration

A loaf or cake tin

Pre-heat your oven to 175C/155C/4


  1. Add two pots of flour and one pot of sugar into a large bowl.
  1. Throw in a pinch of salt
  1. Add half a pot of oil and a splash of vanilla essence.
  1. Add 3 large eggs
  1. Beat together until smooth and shiny!
  1. Grease your cake tin or use a silicone one.
  1. Pour in the mixture.
  1. This is where you add your extra ingredients. Today, I lined raspberries down the cake tin. If you want, you can add the ingredients halfway through your pour to scatter them around more.
  1. Bake for 45 minutes – 1 hour. If the knife or skewer is not clean or if you shake it and it’s still wobbly then leave it in for 10 more minutes.
  1. (Optional) Pop it onto a plate and use a sieve to sprinkle some icing sugar over it.
The before photo!
The after photos!

It tastes amazing! Raspberries is defiantly a go to ingredient for this recipe.

Enjoy 🙂