Soft and Fluffy Cake

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.