Craving a classic yogurt cake but out of eggs? As a seasoned home baker, I've relied on my grandmother's foolproof egg-free recipe for years—especially during those tough lockdown shortages.
It's quick, incredibly moist, and always a hit with the family. Here's how to make it:
- 2 natural yogurts (125 g each)
- 3 yogurt pots of flour
- 1.5 yogurt pots of powdered sugar
- 1.5 packets of baking powder
- 1 teaspoon liquid vanilla (or 1 sachet vanilla sugar)
- 60 g melted butter
- 1 pinch of salt
- 1 salad bowl
Preparation: 15 mins - Cooking: 35 mins - Serves: 6
1. Preheat oven to 180°C.
2. Empty yogurts into the bowl.
3. Wash and dry one yogurt pot.
4. Use it to measure and add flour to the bowl.
5. Add sugar.
6. Melt butter in microwave for 30 seconds.
7. Stir in melted butter.
8. Add baking powder and vanilla.
9. Mix to a smooth batter.
10. Butter and flour cake tin.
11. Pour in batter.
12. Bake 35-40 mins.
Your egg-free yogurt cake is ready—light, moist, and perfect for snacks. No eggs needed, yet it stays deliciously tender.
Ideal for baking with kids—the yogurt pot measure ensures success every time. Foolproof, no fancy equipment required. Add chocolate chips or bananas for variety, or serve with homemade spread.
- Test doneness: Knife blade should come out clean.
- No baking powder? Substitute with baking soda—find out how.
- Short on flour? Try these 8 easy substitutes.
