Eggless Yogurt Cake.
I present to you a super soft yogurt cake without eggs. A very simple yet great-tasting dessert. I decided to use vanilla yogurt to flavor the batter, but of course, you can use any flavor you prefer.
It is a perfect cake for breakfast, ideal to start the day in the best way with lightness. The batter is prepared in just 5 minutes using only a bowl and a fork: few ingredients for a truly surprising result. At my house, it was a hit. Let’s start baking, a hug.
Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 45 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Eggless Yogurt Cake
- 1 cup cup yogurt (Vanilla)
- 2 1/4 cups cup all-purpose flour (I used spelt)
- 1/3 cup cup granulated sugar
- 1/2 cup cup vegetable oil
- 1/3 cup + 1 tbsp cup milk (Vegetable milk is fine too)
- 1 tbsp tbsp baking powder
Tools for the Eggless Yogurt Cake
I used a mold with a diameter of 8-10 inches.
- 1 Baking pan
- 1 Bowl
- 1 Fork
Steps
In a bowl, pour the oil and sugar, then also add the milk and yogurt.
Once the liquids are incorporated, also add the flour and the previously sifted baking powder; the batter will be very solid.Butter and flour a baking pan with a diameter of 8-10 inches and level the mixture well to make it even.
Bake at 350°F in a preheated static oven for 35-40 minutes. Always do the toothpick test before removing from the oven.
Let the cake cool completely and sprinkle, if you like, with powdered sugar.
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Preservation and variations.
The cake can be flavored to your liking. You can add orange peel or lemon peel to the batter for a citrusy flavor. Once cooled, you can slice the cake and fill it with jams, preserves, or spreadable creams.
If you prefer a more intense note, you can add vanilla seeds or a pinch of cinnamon to make the aroma even more enveloping.
Preservation
At room temperature: you can keep the cake under a glass dome or in an airtight container for about 3-4 days. It stays soft thanks to the yogurt in the batter.
If the environment is very warm, store it in the fridge, always well-covered. I suggest letting it sit at room temperature for 15 minutes before serving it to regain the right consistency.
You can freeze the cake already sliced into pieces, wrapping them in cling film. It keeps well for 2 months.
