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Home » Food

Egg-free yogurt cake

Submitted by on Friday, 30 January 2009 No Comment
egg_gree_yogurt_cakeOnce in a while, I run into a recipe that I keep around strictly for practical purposes. Such is the case with this one.

Aside from the stock reason - that it's a great frosting-delivery platform for the guys, because virtually anything will work for that - I like this recipe because it's firm and practically crumb-free. That makes it incredibly useful when it comes to character or sculpted cakes.

It also comes in handy because it makes a single layer, leaving less cake to be consumed before I can bake again.

On its own merits, though, the recipe is a bit bland. It needs help from a flavorful fruit filling or jazzy frosting if you're looking at it strictly as dessert and not an exhibition.

Yogurt cake

  • 4 tbl. Bob's Red Mill egg replcer plus 6 tbl. water
  • 3/4 c. vanilla yogurt - Fat-free doesn't work as well
  • 1 c. sugar
  • 1/4 c. oil
  • 1 1.2 c. flour
  • 1 tsp. baking powder

Beat egg replacer and sugar at high speed until light and fluffy, then turn at medium speed and add yogurt and oil. Then at low speed add flour, 1/2 cup at a time.  Pour into greased and floured nine-inch pan and bake for 30 minutes at 350 degrees.

A cautionary note about the pan: This is too much batter for an eight-inch pan. I used a standard nine-inch pan - as opposed to my commericial pans, which are two-inches deep - and I was afraid it was going to overflow.

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Copyright 2009  Debra Legg. All rights reserved.

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