Ultra-Soft Marbled Loaf Cake: Without Butter and with Yogurt: A soft and genuine dessert for breakfast and snack time
When the tummy feels a bit upset, whether due to overindulgence or a seasonal ailment, I prefer to focus on simple, genuine recipes without packaged ingredients. But skipping dessert? That’s just not an option! That’s why I experimented with this marbled loaf cake without butter and with yogurt: tall, ultra-soft, perfectly moist, ideal for breakfast or snack time.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Saints
Ingredients
This loaf cake is the perfect solution for those seeking a light yet tasty dessert, without compromising on flavor and softness. Thanks to the combination of yogurt and oil, the batter remains moist and spongy, melting in your mouth with every bite. The marbled touch also makes it beautiful to look at and irresistible for both adults and children!
- 2 eggs
- 1 pinch salt
- 1/3 cup sunflower seed oil
- 1/2 cup plain yogurt
- 1 teaspoon vanilla essence
- 1 1/4 cups all-purpose flour (sifted)
- 1/3 cup potato starch (sifted)
- 1 tablespoon unsweetened cocoa powder (sifted)
- 1 tablespoon baking powder (for desserts)
- 3/4 cup sugar
Steps
1. Beat the eggs with the sugar and a pinch of salt using an electric mixer for about 10 minutes, until you get a light and frothy mixture.
2. Gradually add the sunflower seed oil and yogurt, continuing to mix.
3. Gradually incorporate the sifted flour, starch, and baking powder, gently mixing with a spatula from the bottom up so as not to deflate the mixture.
4. Pour most of the batter into a 12-inch loaf pan greased and floured or lined with parchment paper.5. Add the unsweetened cocoa powder to the reserved portion of the batter (about 1/4 to 1/3 cup), mix well, and pour it over the white mixture.
6. Create the marbled effect by gently swirling with a fork or a knife.7. Bake in a static oven at 350°F for about 40 minutes (30 minutes in a fan oven). Perform the toothpick test: if it comes out dry, the cake is ready. If the surface darkens too much, cover with parchment paper and continue baking for another 10 minutes.
8. Let the loaf cake rest for 10 minutes before removing it from the pan. Serve in slices. Enjoy your snack!
It keeps at room temperature for 3-4 days under a cake cover. You can also freeze it in slices to always have it ready!
Ultra-Soft Marbled Loaf Cake: Without Butter and with Yogurt
FAQ (Frequently Asked Questions)
Can I substitute plain yogurt with another flavor?
Yes! You can use vanilla, coconut, or fruit yogurt to give a different aroma to the loaf cake.
How to prevent the loaf cake from deflating?
Do not open the oven before 25 minutes of baking and make sure to beat the eggs well at the start for an airy and soft batter.
