Yogurt cake is one of the very first recipes I have published on my site over 3 years ago. It has always been one of my favourite cakes: easy to make, delicious and quite healthy (for being a cake) as it does not contain any butter. It is also a very versatile cake as it can be sliced and filled with jam, cream, Nutella, chocolate ganache, fruits… you name it. Not only… I often make it into muffins and put them in my kids’ lunchboxes. On top of all of that, it makes a great base for any fondant covered cake. That’s what I have used to make my Peppa Pig Cake, my Miffy Cake and many others. It is moist, but resistant enough to bear the weight of fondant (including figurines). So, basically it is my go-to cake. Today I will share with you the recipe for a Yogurt cake which looks and tastes exactly like the “normal” Yogurt cake I love, but has an added bonus: it is eggless and can thus be enjoyed by people who cannot eat eggs. Serve it with a nice cup of tea or for breakfast. Enjoy!
Eggless Yogurt Cake
How to make a moist and delicious Eggless Yogurt Cake!
- 300 ml – 1 ¼ cups yogurt
- 150 gms – 1 ¼ cups plain flour
- 300 gms – 2 ½ cups self raising flour
- 225 gms – 1 cup + 2 tbsp sugar
- 380 ml – 1 ½ cups milk
- 75 ml – 1/3 cup vegetable oil preferably sunflower oil
- 2 tsp baking powder
- Butter to grease the cake tin
- Icing sugar
Mix the flours and keep them aside.
With an electric mixer combine the yogurt, flours, sugar, milk, baking powder and oil. Whisk until you have a smooth batter.
Preheat the oven at 180°C – 355°F and bake the cake for about 50 minutes or until a stick inserted in its centre comes out dry.
Do not open the oven before 30 minutes have passed or the cake will not rise.
Let it cool and then dust the top with icing sugar and serve.