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Eggless Yogurt Cake Recipe
Soft, moist, and surprisingly light, this Eggless Yogurt Cake uses yoghurt instead of eggs to create a tender crumb that’s perfect for breakfast, afternoon tea, or dessert.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 x 23 cm – 9 inch cake
Ingredients
- 300 ml – 1 ¼ cups yoghurt
- 150 g – 1 ¼ cups plain flour
- 300 g – 2 ½ cups self-raising flour
- 225 g – 1 cup plus 2 tablespoons sugar
- 380 ml – 1 ½ cups milk
- 75 ml – ⅓ cup vegetable oil – preferably sunflower oil
- 2 teaspoons baking powder
- butter – for greasing the cake tin
- icing sugar – for dusting
Instructions
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Combine the plain flour and self-raising flour in a large mixing bowl and set aside.
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Using an electric mixer, whisk together the yoghurt, flour mixture, sugar, milk, baking powder, and vegetable oil until the batter is smooth and free of lumps.
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Grease a 23 cm – 9-inch round springform pan with butter, then pour the batter into the prepared pan and spread it evenly.
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Preheat the oven to 180°C – 355°F. Bake in the preheated oven for about 50 minutes, or until a skewer inserted into the centre comes out clean.
Note: Avoid opening the oven during the first 30 minutes of baking, as a drop in temperature may affect the rise.
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Transfer the cake to a cooling rack and allow it to cool completely.
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Dust the top with icing sugar and serve.