Yoghurt Cake
I have had this recipe since 2004 from one of my husband’s aunt. She makes an eggless cake using yoghurt and it has a lighter texture compare to the other cake recipe posted earlier. My mother-in-law really likes this cake and so I thought I would try it out finally this year for her birthday. I asked my husband to help me, but I was so busy with preparing the other meals that he actually ended up making the cake. So I said to him I will tell everyone that you made it. To this he said lets wait and see how it turns out, if it is good then you can tell everyone otherwise no. Well it was wonderful, however the only thing was that despite following the recipe we both felt you could smell and taste the bicarbonate of soda powder.
I made the cake again a few days later, this time with my son’s help, and reduced the bicarbonate of soda powder and it was perfect, so that is the recipe I am giving you. I find it so amazing when I hear of or see different recipes for eggless cakes, how inventive people can be, and it also shows you can make good cakes without using eggs.
Eggless Yoghurt Cake
Another option is that you can add dried fruit or chocolate to this basic recipe. As I have just tried the basic recipe I cannot say how they work out. I used home made natural yoghurt for the recipe, you can use shop bought but make sure its the live natural variety. The consistency should be about medium, not too thick, not too runny. If you feel the consistency is too thick then you can add a few table spoons of yoghurt or water to get the correct consistency.
Ingredients
Preparation time: 15 mins Cooking time: 30 to 45 mins Serves: 10
250g self raising flour
200g sugar
8 oz yoghurt
50 g butter
1/2 bicarbonate of soda powder
1 tsp vanilla essence
2to 3 tbsp dessicated coconut
Method
1) Pre heat the oven at 180′C, grease and line a 9 inch cake tin.
2) In a large bowl mix the butter and sugar, just enough to get a bread crumb consistency. Then add the yoghurt and vanilla essence and mix.
3) Add the remaining ingredients and mix well, once the consistency is correct pour into the cake tin a bake for 30 to 40 mins at 180′C, the top of the cake should be a golden brown colour. Cool slightly and cut into pieces ready to serve.
May 27th, 2009 at 1:55 pm
This is the lightest, fluffiest egg-free cake recipe I have ever made – and I have tried quite a few! This is a fantastic recipe – thank you.
I tweaked it a bit – I used some sour cream in the place of some of the yoghurt and added lemon zest and juice instead of coconut. I made them into cupcakes, cutting down the baking time accordingly.
Kiran ~ Thanks for leaving a comment, I have never cooked with sour cream, normally just use it when I make Mexican. Your version sounds great, did you do half and half ? I might give it a go as I do like lemon cakes.
June 10th, 2009 at 3:31 pm
Yes, it was about half and half as far as I recall. I had some left over that I wanted to use up otherwise I woudl have stuck to just the yoghut… ope you enjoy the lemon ones if you cmake them! Donna
Kiran ~ Thanks for coming back to me with that, will definitely give it a go and let you know
September 10th, 2009 at 8:05 am
hi,
want to try it with dahi. will it do? how much of dahi(in grammes)?
thanks
Kiran ~ I actually used home made dahi, so keep to the same proportions. As mentioned you may need to adjust the if the quantity is not right (refer back to the method). Hope it turns out well for you, let me know how you get on.
May 8th, 2010 at 10:54 am
thanx its amazing its the best