If you want to quickly prepare a dessert using only one bowl, consider this egg-free and butter-free yogurt cake. It is soft and light, suitable for breakfast and snacks. Perfect for anyone who is intolerant, but I recommend it to everyone because it is really very good. Fabulous when paired with a cup of steaming milk or a good coffee.
Other egg-free desserts that might interest you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the egg-free yogurt cake
I prepared the batter for this cake by hand, but it can also be made using a food processor by mixing all the ingredients.
If you don’t have almond flour, simply finely grind the same amount of peeled almonds
- 1 2/3 cups type 1 flour
- 1/2 cup potato starch
- 1/2 cup almond flour
- 2/3 cup brown sugar
- 1/2 cup corn oil
- 1 cup plain yogurt
- 3 tbsp milk
- 2 tsp lemon juice
- 1 packet baking powder
- sugar sprinkles (for decoration)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Cake pan rectangular 10 x 7.5 inches
Preparation of the egg-free yogurt cake
First, prepare the buttermilk, also known as fermented milk, which will make our cake soft: add two teaspoons of lemon juice to the warm milk (warm, not boiling and not just lukewarm) and let it rest for about ten minutes while you measure the various ingredients. It will be ready when clumps have formed. Set aside.
In a bowl, combine the three different flours (type 1, almond, and potato starch) along with the baking powder and mix with a small hand whisk.
Add the sugar and mix again.
Then add the oil, the buttermilk, and the yogurt, and vigorously mix everything with the whisk or a spatula.
Transfer the mixture into a previously lined cake pan with parchment paper and level it. I used a rectangular pan of 10 x 7.5 inches; if you use a round pan, I would say the right size is 9.5/10 inches.
Finally, sprinkle the surface with sugar sprinkles.
Bake the egg-free yogurt cake in a preheated static oven at 356°F (180°C) for 30/35 minutes. Before removing it from the oven, check its actual cooking by inserting a skewer in the center that should come out dry; otherwise, extend the cooking for a few more minutes.
Remove the cake from the oven and let it cool completely before removing it from the mold and transferring it onto the serving plate. If desired, you can sprinkle it with powdered sugar (I didn’t do it). Enjoy! Paola
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