Almond yoghurt moist /butterless cake

butterless cake

Hello dear foodie clan…so my first angel (daughter) had been asking mummy for muffins. And being the last day at school, I decided to give her a little treat. Had all the needed ingredient except butter. And then, this clicked, BUTTERLESS CAKE. Yes, the last time I baked a butterless cake was years ago, couldn’t honestly remember the actual recipe again

So I began my long search….looking for its recipe on my old cookbooks, then it dawned on me that google is handy, after about a few minutes of looking everywhere for a butterless cake recipe. So google here I come, Interestingly, there were quite a few recipes on a butterless cake but luckily for me, I knew what I was looking for, a light spongy cake… so, here it is

I decided to substitute some of its recipes I got online and also added yoghurt for a more yummier cake. And the smell of the cake while whisking is enough for me to want to pour all into my mouth. Lol! And like I told my Instagram fans when I posted this, ‘if you love ice cream, you will love this almond yoghurt cake, I also added nuts ( almond and peanuts) to give it more “food excitement”

Are you excited yet? Yes!!!!!

So let us cook…

Ingredients of My Butterless Cake

  • Veg oil -1/4 cup about 50 ml
  • yoghurt -¼ cup
  • Flour -1 ¼ cup
  • Eggs-  2 medium ones
  • Sugar -1 cup
  • Baking powder -¼ teaspoon
  • Salt a pinch
  • Almond essence a teaspoon
  • Handfuls of almond and peanuts

How to make a butterless cake

Getting started…

butterless almond cake ingredients

Mix all dry ingredients except the sugar- i.e the flour, baking powder and salt

Combine the oil, sugar, eggs and the almond essence in a medium-sized bowl. Beat together until all the ingredients come together and light in colour

Mix in the yoghurt and beat until well incorporated
Here, I must stop to say that this looks like homemade ice cream, smells heavenly

Next, add half of the flour- mix, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate

Finally, add the remaining flour, toss in the chopped almond and peanuts, mixing on low speed while pouring in the remaining milk. Beat until all ingredients are well incorporated

Stir the batter from bottom to the top to ensure it’s well mixed

Pour mixture into the prepared tin and bake for about 45 -60 minutes

Check after the first 25 minutes. To ascertain if it’s done, insert a toothpick or fork into the cake. If the toothpick comes out clean, then its set

Bring out of the oven and allow to cool completely

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