DREAMY YOGURT EGGLESS CAKE WITH YOGURT FILLING

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Dreamy Yogurt Eggless Cake with Yogurt Filling

Author: Sasha Nary of @SashaCakesChicago

Prep time: 15 MinCook time: 45 MinInactive time: 60 MinTotal time: 2 Hour

This my latest to-go-to egg-less cake recipe and filling when it comes to cupcakes and cakes! Not only its healthy-ish (; but is also incredibly delicious and efortless!

Ingredients

• Eggless Yogurt Cake:
• 2.5 cups (600 ml) full-fat Greek yogurt (room temperature)
• 7 cups (900 grams) self-rising flour
• 2 ¼ cups (450 grams) sugar
• 3 cups (760 ml) full-fat milk (room temperature)
• 2/3 cup (150 ml) vegetable oil
• 4 tsp baking powder
• Yogurt Filling:
• 2 cups plain whole fat Greek yogurt
• 2 teaspoons pure vanilla extract
• 1 cup powdered sugar

Instructions

Eggless Yogurt Cake

1. Preheat your oven to 325 F
2. In the bowl of a stand mixer with whisker attachment: combine the yogurt and sugar, and mix on low speed until smooth (approximately 8 minutes)
3. While the mixer is still continuously mixing on low, sift in flour and baking powder and mix just until combined.
4. Slowly pour in milk and vegetable oil while the mixer is still whisking at low speed. Whisk just until you have a smooth batter.
5. Spray your 6-inch cake pans with non-stick (baking) spray (or grease with butter) and pour your cake batter into each pan.
6. Bake on 338 F on middle rack for 40-50 minutes (until inserted toothpick comes out clean, dry, with no wet crumbles on it). Make sure not to open your oven first 35 minutes otherwise, your cakes will not bake properly and will not rise.
7. Once your cake layers are baked, cool on the wire rack upside down without removing the cake pans until they are cool to the touch. Once the cakes cooled, wrap them in plastic wrap and either freeze or refrigerate before suing for stacking and decorating your cakes.

Yougurt Filling

1. Place a fine-mesh strainer over a small bowl. Place the yogurt in the strainer. Wrap with plastic wrap and place in the fridge to drain, at least two hours and preferably overnight. This step is important. Otherwise, the yogurt will be too liquid to make a proper consistency of this filling.
2. Using an electric hand mixer set on medium speed, beat together the strained yogurt, the vanilla, and the sugar until the filling thickens, about 2 minutes.
3. Cover and place in the fridge for 30 minutes, while you bake your cake or cupcakes.
4. To fill and frost your cakes or cupcakes, wait until they are completely cool. 

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