Need an eggless cake for a birthday? Look no further and make this one. I baked the same for my father’s birthday few days back and made a smaller version for Ram Navmi today. A reliable butter cake – without being exceedingly buttery – it remains moist for days, clad in foil and clingfilm. The plain cake looks even better with a rich coat of ivory white buttercream which pairs wonderfully with its tender, flavourful crumb. No one will get to know that you bake this beauty without eggs!

EGGLESS YOGURT CAKE

Ingredients:

500 g all purpose flour

2 tsp baking powder

1 tsp baking soda

100 g butter, softened

400 g granulated sugar

500 g unsweetened yogurt

1 tbs vanilla extract

4 tbs whole milk

200 g luxury dried fruit

Method:

  • Preheat oven to 180 oC. Lightly grease two 9-inch cake tins and line them with baking paper.

  • In a large bowl, mix the butter and sugar until it reaches a loose, bread crumb consistency.

  • Add the yoghurt and vanilla and mix. Sift the flour, baking powder and baking soda together.

  • Fold in with a metal spoon adding the milk gradually to get a stiff consistency. Add dried fruit.

  • Spoon mixture into prepared pans and level the surface. Bake for 30 to 40 minutes till golden.

  • Cool in pans for 5 minutes before turning out on a wire rack to cool completely before frosting.

Frosted with Buttercream