Why You Will Love This Recipe
This eggless cake recipe is not only simple and quick to make, but it also yields a cake that is incredibly moist and soft, making it a perfect treat for those who may have egg allergies or follow a vegan lifestyle. The use of Greek yogurt adds a rich creaminess, while the balance of sugar and vanilla gives it a wonderful sweetness and aroma. Plus, it can be served at any time of day – as a breakfast treat, an afternoon snack, or a dessert after dinner. This cake is versatile, and you can customize it by adding fruits, nuts, or even a drizzle of chocolate for an extra special touch.
Ingredients:
- 185g Plain Greek Yogurt
- 100g Sugar
- 80ml Oil (vegetable or canola)
- 170g All-Purpose Flour
- 4g Baking Powder
- 3g Baking Soda
- 1.5g Salt
- 60ml Milk (dairy or non-dairy)
- 4.2g Vanilla Extract
Preparation:
Step 1: In a large mixing bowl, combine the sugar and Greek yogurt. Use a whisk or a spatula to mix thoroughly until the sugar is completely dissolved and the mixture is smooth.
Step 2: Add the oil, milk, and vanilla extract to the yogurt mixture. Stir well until all the wet ingredients are fully incorporated and the mixture is homogenous.
Step 3: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial as it helps to aerate the flour and ensures that the leavening agents are evenly distributed throughout the cake.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula. Be careful not to overmix; you want to combine the ingredients just until there are no dry spots left.
Step 5: Pour the batter into a greased and floured baking pan. Smooth the top with a spatula to ensure even baking. Bake in a preheated oven at 170°C (340°F) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a cooling rack to cool completely. This helps maintain its moisture and prevents it from becoming soggy.
Serving Suggestions:
This cake can be enjoyed plain, or you can elevate it by serving it with a dusting of powdered sugar or a drizzle of your favorite frosting. Fresh fruits such as berries or slices of banana complement the cake beautifully. For a delightful twist, consider serving it with whipped cream or a scoop of ice cream on the side.
Tips:
- Ensure all your ingredients are at room temperature for the best results.
- You can substitute Greek yogurt with unsweetened applesauce for a different flavor profile.
- Experiment with add-ins like chocolate chips, nuts, or dried fruits to customize the cake to your liking.
- Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Nutritional Information (per slice, serves 10):
Calories: 180
Protein: 3g
Sodium: 150mg
Conclusion
This Moist and Soft Eggless Cake is a testament to the fact that you don’t need eggs to create a delicious and satisfying dessert. With its tender crumb and delightful flavor, this cake is sure to become a staple in your baking repertoire. Perfect for gatherings, celebrations, or simply as a sweet treat for yourself, this recipe is both versatile and easy to prepare. Whether you enjoy it plain or with your favorite toppings, this eggless cake will leave you and your guests asking for seconds!
Questions and Answers:
- Can I use a different type of yogurt?
Yes, you can use any type of yogurt, including non-dairy alternatives like almond or coconut yogurt. Just ensure that it is plain and unsweetened for the best flavor. - What can I substitute for the oil in this recipe?
You can use melted butter or even applesauce as a substitute for oil. Keep in mind that using butter will change the flavor slightly, while applesauce will make the cake even moister. - How can I make this cake gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the texture. - Can I double the recipe?
Absolutely! If you want to make a larger cake, simply double the ingredients and bake it in a larger pan. Be sure to adjust the baking time as needed. - How should I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and then in aluminum foil.
