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To the despair of my husband, I sometimes like to be adventurous in baking and cooking. When I say adventurous, I don’t mean adding little pieces of pistachios to a carrot cake (although this is probably too adventurous for him too!), I mean something like spinach cake. I have to admit the latter wasn’t a great success though.

Sometimes, you just have to accommodate leftovers and almost-empty jars of flour, nut butters, etc. So here is a somewhat improvised yogurt cake recipe that turned out quite good. For a more traditional recipe, check this post at the kitchn.

My inspiration was this recipe, at Clea Cuisine’s. I’m a fan of Clea. I have been following her blog for some time and I also have several of her books. Her recipes are always original, healthy and yummy.

For my yogurt cake, here’s what you need:

1/2 cup + 1 tbsp plain yogurt (I used fat free because that’s what I had in the fridge)
2/3 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/2 cup + 1 tbsp pure cane sugar
2 tbsp almond butter
2 tsp vegetable oil
2 eggs
1/4 cup semi-sweet chocolate chips
1/4 cup dried cranberries

Preheat your oven to 350F.

Put all ingredients, except the chocolate chips and the cranberries in a big bowl together.

Mix them well until you get a well-combined batter.

Add the chocolate chips and cranberries.

Bake for 35-40 minutes. Let it cool.

Enjoy! Very good with coffee or tea.