This past weekend I was invited to a dinner party at fellow HAP blogger Stef’s house. I was asked to bring a dessert which is not an easy task when the hostess does not like chocolate. Actually I am the only HAP blogger who likes chocolate, both Stef and Katie refuse to eat it. (Most people gasp when they hear this.) So, I scrambled to find a non-chocolate recipe to bring to the party.

I came up with this perfectly simple and delicious Yogurt Cake. It is a vanilla cake that is dense and has a very rich texture. Sprinkle it with powdered sugar and you have a sweet and simple spring dessert.

Preheat your oven to 350 degrees. Grease and flour the bottom and sides of a round 9 inch cake pan.

Whisk together the dry ingredient in a large bowl.

In another bowl, mix together the yogurt, oil, eggs and vanilla. Pour the yogurt mixture into the flour mixture and stir until just combined.

Pour the batter into the pan and bake for about 40 minutes or until the top is golden brown. Cool the cake for 5-10 minutes and turn out on a wire rack to remove the cake. Turn it right side up and allow it to cool completely. Dust with powdered sugar, slice and serve.

But don’t worry, chocolate lovers, I promise to post more recipes like this so we can get our chocolate fix.

We’ll hope that Peef doesn’t find this post, cuz he’s the biggest chocoholic that I know (even beats out the womenfolk for that title).

That said, I love a good yogurt cake. You can’t beat the texture — particularly when you go all out and make it with whole milk (or Mediterranean style) yogurt. And comeon, splurge. It’s dessert, after all.