With the price of eggs seeming to go up by the day, you need a good eggless recipe in your arsenal. This cake turns out so perfectly every time and is fully customizable! The key in achieving that light and fluffy texture is that this recipe uses less flour than most loaf cakes, resulting in an airy cake texture rather than dense and bread-like.
Eggless Tutti Fruiti Cake
Servings: 1 loaf cake
Ingredients
- 3/4 cup vanilla greek yogurt
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup avocado oil
- 1/4 cup water
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup tutti fruiti
- 1/4 cup chopped salted pistachios
Instructions
- Combine the yogurt, sugar, vanilla, oil, and water in a medium bowl and whisk well to combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the wet mixture and use a spatula to mix until just combined.
- Gently fold in the tutti fruit and pistachios and transfer the batter to a greased loaf pan.
- Bake at 325°F for 65-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 30 minutes before turning the cake onto a wire rack to cool completely
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