Soft and Fluffy Cake
A moist and tender cake that’s made without eggs but still rich in flavor and softness.
Ingredients:
185g plain yogurt
100g sugar
80ml oil
170g all-purpose flour
4g baking powder
3g baking soda
1.5g salt
60ml milk
4.2g vanilla extract
Instructions:
1. In a bowl, whisk together yogurt and sugar until the sugar dissolves.
2. Stir in oil, milk, and vanilla. Mix until well combined.
3. Sift in the flour, baking powder, baking soda, and salt. Fold gently to combine.
4. Pour the batter into a lined or greased baking pan.
5. Bake in a preheated oven at 170°C (340°F) for about 45 minutes or until a toothpick comes out clean.
6. Once done, remove from oven and cool the cake upside down on a wire rack.
Enjoy your eggless cake—light, fluffy, and full of comfort!
Doughnuts Recipe (Egg-Free)
These soft and golden doughnuts are a treat you won’t believe are eggless.
Ingredients (makes 12):
300g bread flour
205ml warm milk
38g sugar
3g instant yeast
3g salt
28g unsalted butter (room temperature)
Cooking oil for frying
Extra sugar for coating
Instructions:
1. In a bowl, mix warm milk, sugar, and yeast. Let it sit briefly.
2. Add flour and salt, then knead until a dough forms. Cover and let rest for 20 minutes.
3. Add softened butter and knead again until smooth and elastic. Cover and let rise for 1 hour.
4. Deflate the dough, divide into 12 pieces, and shape into rings. Let rise again for 40 minutes.
5. Heat oil to 160°C (320°F) and fry each doughnut until golden brown on both sides.
6. While still warm, coat with sugar or your favorite topping.
Perfectly soft and sweet—no eggs required.
Fluffy Pancakes
The ultimate egg-free breakfast. These pancakes are light, fluffy, and cook up beautifully golden.
Ingredients (makes 7 pancakes):
240g milk (room temperature)
42g melted butter or cooking oil
15g water
25g sugar
1.5g salt
120g all-purpose flour
10g baking powder
4–5g vanilla extract
Instructions:
1. In a bowl, whisk milk, water, and melted butter with sugar, salt, and vanilla.
2. Add flour and baking powder. Mix gently until just combined—don’t overmix.
3. Let the batter rest for 10 minutes.
4. Heat a greased pan over medium-high heat (about 350–375°F).
5. Pour ¼ cup of batter per pancake. Cook for 1–2 minutes or until bubbles form. Flip and cook another 1–2 minutes until golden brown.
6. Serve warm with butter, maple syrup, or your favorite toppings.
Every stack is soft, fluffy, and fully egg-free.
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