Instructions
- Mix the sugar and yogurt until the sugar dissolves.
- Add oil, milk, and vanilla extract. Mix well.
- Sift in all the dry ingredients and combine.
- Pour the batter into a baking pan.
- Bake in a preheated oven at 170°C (340°F) for 45 minutes.
- Remove the pan and let the cake cool upside down on a cooling rack.
Methods
The method is straightforward and easy, ensuring that even beginners can successfully bake this cake. The key to its moist texture is the combination of yogurt and oil, which helps to create a soft crumb. Sifting the dry ingredients ensures an even distribution, and the gentle baking temperature ensures the cake doesn’t dry out.
History
The eggless cake has its origins in the early 20th century when people began looking for alternatives to eggs due to dietary restrictions or unavailability. Eggless cakes became a popular choice for vegetarians, people with egg allergies, and those seeking a healthier option. Over the years, bakers have refined the recipes to ensure that the cakes remain as moist and delicious as traditional egg-based ones, and today, eggless cakes are enjoyed by many around the world.
Benefits
This eggless cake is not only a great option for those avoiding eggs but also provides a lighter, fluffier texture thanks to the use of Greek yogurt. Greek yogurt is rich in protein and probiotics, which can aid digestion and contribute to a healthy gut. The oil used in the cake also ensures moisture, helping the cake stay soft for longer. With fewer ingredients and no eggs, this cake is a great option for anyone seeking a simple, egg-free dessert that still delivers on taste.
Formation
The formation of this cake is all about combining wet and dry ingredients in the right order to create a smooth batter. Start by mixing the yogurt and sugar to dissolve the sugar completely. Then, add in the liquid ingredients such as oil, milk, and vanilla extract. Sifting the dry ingredients ensures there are no lumps, and once combined, the batter is poured into a pan ready for baking.
Nutrition
This eggless cake is a relatively light dessert, with the Greek yogurt offering a source of protein, calcium, and beneficial probiotics. The use of oil keeps the cake moist without adding too much heaviness. While it’s not necessarily a low-calorie option, it is a good choice for anyone avoiding eggs. For those watching their sugar intake, the sugar can be adjusted or substituted with a healthier alternative.
Conclusion
This Moist and Soft Cake (NO EGGS!!) is a wonderful treat that proves you don’t need eggs to create a delicious, moist cake. Perfect for people with dietary restrictions, those looking to avoid eggs, or anyone who enjoys a great dessert, this cake is sure to become a favorite. With its simple ingredients and easy preparation, you’ll be baking this cake time and time again for your loved ones!
Lovers of Eggless Desserts
If you’re someone who loves eggless desserts, this Moist and Soft Cake will surely satisfy your cravings. Whether you’re following a vegan diet, have an egg allergy, or simply enjoy a lighter alternative to traditional cakes, this recipe is perfect for you. The soft texture and sweetness will appeal to anyone who appreciates a delightful, guilt-free dessert!
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