Egg-Free Yogurt Cake

The egg-free yogurt cake is an excellent choice for those who are allergic to eggs, follow a vegan diet, or simply for those who have run out of eggs at home. Here is how you can prepare it.

Ingredients

• 250 g of natural white yogurt (for a vegan version, use plant-based yogurt)
• 250 g of flour (you can also use whole grain or a gluten-free mix if you are intolerant)
• 100 g of sugar (cane sugar for a more rustic version)
• 80 ml of seed oil
• 1 packet of baking powder
• Grated zest of 1 lemon (or orange if you prefer a different aroma)
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the yogurt with the sugar until you get a homogeneous mixture.
3. Add the grated lemon zest and the pinch of salt.
4. Pour in the oil and mix well to blend all the ingredients.
5. Incorporate the sifted flour with the baking powder, a little at a time, to avoid lumps.
6. When the dough is smooth and homogeneous, pour the mixture into a previously greased and floured cake pan or lined with parchment paper.
7. Bake for about 30-35 minutes or until the cake passes the toothpick test (it should come out clean).
8. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Curiosity

The yogurt cake is a versatile dessert that lends itself to various experiments. In Italy, the use of yogurt in desserts is very widespread because it gives freshness and a particularly soft texture to the preparations. You can enrich the cake with nuts, chocolate chips, or pieces of fresh fruit to vary the flavor.

Perfect to enjoy for breakfast or as a snack, the yogurt cake can be stored for several days and remains soft and fragrant. If you like, you can also turn this base into a richer cake, for example by adding a lemon cream or a chocolate glaze topping.