Moist And Soft Cake (NO EGGS)
This eggless moist and soft cake is made with Greek yogurt, oil, and a few pantry staples. It’s fluffy, light, and perfect for everyday baking. Quick to mix, easy to bake, and great for customizing.
Ingredients
- 185 g plain Greek yogurt
- 100 g sugar
- 80 ml neutral oil like vegetable or canola
- 60 ml milk
- 4.2 g vanilla extract
- 170 g all-purpose flour
- 4 g baking powder
- 3 g baking soda
- 1.5 g salt
Instructions
- In a large bowl, whisk the sugar and Greek yogurt until smooth and glossy. The sugar should be fully dissolved.
- Pour in the oil, milk, and vanilla. Stir until the mixture is creamy and well combined.
- Sift flour, baking powder, baking soda, and salt directly into the bowl. Gently fold with a spatula until no flour streaks remain—don’t overmix.
- Pour the batter into a greased or parchment-lined 8-inch pan. Smooth the top with a spatula or spoon.
- Place in a preheated oven at 170°C (340°F). Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and immediately flip the pan upside down onto a cooling rack. Let it cool completely to keep the texture light and fluffy.