Eggless Yogurt and Apple Cake

The eggless yogurt and apple cake is a light and delicious dessert, perfect for those who are intolerant or simply prefer to avoid eggs in sweet preparations. Here is a version that no sweet tooth will be able to resist.

Ingredients

• 1 natural soy yogurt (or another plant-based yogurt) 125g
• 150 g of brown sugar
• 250 g of all-purpose flour (or whole wheat flour for a more rustic version)
• 50 ml of sunflower seed oil (or another neutral vegetable oil)
• 2 medium apples
• 1 sachet of baking powder
• 1 pinch of salt
• Cinnamon powder to taste (optional)
• Juice of half a lemon
• Icing sugar for decorating (optional)

Preparation

1. Preheat the oven to 180°C and grease a 22-24 cm diameter cake pan or line it with parchment paper.
2. In a large bowl, mix the yogurt and sugar until smooth.
3. Gradually add the oil, continuing to stir.
4. Fold in the sifted flour along with the baking powder and a pinch of salt, mixing gently to avoid lumps.
5. Peel the apples, remove the core, and cut them into thin slices. Moisten the apple slices with lemon juice to prevent browning and, if you like, sprinkle them with a bit of cinnamon.
6. Add the apples to the mixture and mix gently to distribute them evenly.
7. Pour the mixture into the prepared cake pan and level the surface.
8. Bake for about 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool completely before dusting with icing sugar.

Once cooled, your eggless yogurt and apple cake is ready to be served!

Little curiosity: Apple cake is a classic in home cooking in various countries, and each culture has its own variation. In the Italian version, a touch of cinnamon and lemon is often added for flavor and the simplicity of “grandmother’s” preparations is preferred.