Lockdown Baking - When you have no eggs

Here is a simple cake recipe that uses Greek Yoghurt as a substitute for eggs. Decorate with fruit and icing sugar for a perfect tea-time treat.

I am often asked to make free-from cakes, often to look after allergies, sometimes to look after religious dietary requirements and frequently to look after lifestyle choices. These recipes are coming in very useful now that ingredients are not so easy to come by due to the lockdown.

Many people have mentioned that they are struggling to find eggs in the shops so I thought I would share this very simple egg-free vanilla cake recipe which use Greek Yoghurt as a binder in stead of eggs.

In order to make a 6 inch cake you will need:

170 grams of self raising flour

150 grams of caster sugar

1/2 tsp of bicarbonate of soda

240 ml Greek yoghurt

80ml milk

120 ml vegetable oil

1 tsp of vanilla extract

Method:

Start by warming your oven to 170 degrees c (fan) and grease your baking pan with butter or an oil spray.

Weigh the dry ingredients into a bowl and mix them together.

In a jug, combine the wet ingredients and gently stir them into the dry ingredients.

Once fully combined, poor the mixture into the tin and bake for 40 minutes on the middle shelf of your oven.

Be sure to cool the cake completely before removing from the tin.

Once totally cool, decorate with buttercream for a more indulgent snack, or berries and icing sugar for a teatime treat.