Pâtisserie
Eggless Moist Yogurt Cake
A soft, moist yogurt cake made without eggs and flavoured with vanilla. It is measured using the empty yogurt pot and baked until a knife comes out clean.
Prep15 min
Cooking25 min
Total40 min
Servings6
DifficultyMedium
Calories270 kcal
Preparation
40 min- Preheat your oven to 165°C. Butter then flour a tin 18 to 20 cm in diameter. It also works in a loaf tin.
- In a bowl, whisk the yogurts, sugar, salt and vanilla. Add the oil and mix again.
- Add the flour and baking powder and mix again.
- Pour the cake batter into your buttered tin. Smooth the surface and bake for about 25 minutes. Check doneness with the tip of a knife. Wait 5 minutes before unmoulding onto a rack.
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