The eggless yogurt bundt cake is a simple and nutritious dessert. A variation of the yogurt and apricot cake, perfect for breakfast or everyday snacks. Ideal for dipping in a cup of hot tea, it can be enjoyed as it is with a sprinkle of powdered sugar, or filled with jam or hazelnut spread.
A recipe designed for those allergic or intolerant to eggs and a cake for those wanting a lighter dessert, without sacrificing indulgence. This bundt cake is easy and quick to make, you won’t even need an electric mixer, just a simple hand whisk. Once all the ingredients are mixed, just pour the batter into a bundt mold and bake in the oven. If you prefer, you can also use a regular springform pan to make a simple cake that can also be filled with pastry cream. This way, it can become a delicious birthday cake.
In my recipe, I used plain natural yogurt, but you can also use fruit-flavored yogurt. For a citrus flavor, I added lemon zest to the batter. Of course, you can use orange zest or vanilla. The result will be a super soft dessert with a moist texture, that will win over both adults and children. Now, follow me into the kitchen, because the eggless yogurt bundt cake will be ready in a click!
If you’re interested in other eggless dessert recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 373.64 (Kcal)
- Carbohydrates 55.12 (g) of which sugars 24.91 (g)
- Proteins 7.44 (g)
- Fat 15.29 (g) of which saturated 2.92 (g)of which unsaturated 11.61 (g)
- Fibers 1.00 (g)
- Sodium 30.60 (mg)
Indicative values for a portion of 121 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup plain natural yogurt
- 1/2 cup sugar
- lemon zest (to taste)
- 2 cups all-purpose flour
- 1 packet baking powder
- 1/2 cup milk
- 1/3 cup vegetable oil
- powdered sugar (to taste)
- butter (to taste)
- all-purpose flour (to taste)
Tools
- Bowl
- Hand whisk
- Bundt cake mold 9 inches
- Sieve
Steps
First, place the yogurt and sugar in a bowl. Then grate the zest of a washed and untreated lemon and start mixing with a hand whisk until all the ingredients are well combined.
Then incorporate the flour with the baking powder by sifting them and continue to mix with the hand whisk. You will get a rather dense and almost lumpy dough, but that’s normal. Gradually pour in the milk, always stirring with the whisk to avoid lumps. Finally, add the oil and mix well until combined. You should obtain a fluid and homogeneous mixture.
Separately, butter and flour a 9-inch bundt pan. Make sure to remove the excess flour. Then pour the mixture into the pan with one hand and with the other turn the pan so the batter is evenly distributed.
Finally, bake the bundt cake in a static oven at 350°F for 40 minutes, doing the toothpick test to check for doneness. Remove from the oven and let it cool before taking it out of the mold. Once cooled, sprinkle with powdered sugar and slice.
Variations and Tips for Eggless Yogurt Bundt Cake
The eggless yogurt bundt cake can be stored in a cool, dry place covered with a glass dome or aluminum foil for 3 to 4 days.
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FAQ for Eggless Yogurt Bundt Cake
What can I use instead of lemon zest?
You can use orange zest or vanilla.
Can I add fruit or creams to the batter?
You can enrich the cake with your favorite dried fruits or fill it with jam, pastry cream, or hazelnut spread.
