Who knew it could be done? A cake without eggs? Thanks to our Featured Foodie, Deeba with passionateaboutbaking.com, here’s a cake recipe that seems to defy the laws of baking!
Chocolate and Vanilla Cake
Author: Deeba, passionateaboutbaking.com
Recipe type: dessert
- 1½ cups all-purpose flour, sieved
- 1 cup yogurt (home-made)
- ¾ cup vanilla sugar
- ½ tsp. baking soda
- 1¼ tsp. baking powder
- ½ cup unsalted butter, melted (or oil)
- ½ vanilla bean (optional)
- ½ cup frozen cherries (optional)
- 1 heaped tbsp. cocoa
- 1 sachet vanilla sugar
- Preheat oven to 200C (392F) for 10 minutes. Grease a 6″ round tin, and line the bottom.
- Beat the vanilla sugar, scraped vanilla bean and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
- Beat in the melted butter and vanilla essence. Next, slowly add the flour in 4 lots, blending in well after each addition.
- Take ⅓ of the dough in a separate bowl and stir in the cocoa. (You can make just vanilla as well, in which case, omit this step)
- Add ½ the vanilla batter to the bottom of the tin, smooth it out to spread across the whole surface. Add all the chocolate batter, and smoothen it out too. It might be pretty thick, as mine was. Top with the remaining vanilla batter to make a third layer. Top with frozen cherries if using, and sprinkle over the sachet of vanilla sugar.
- Bake at 200C (392F) for 10 minutes, reduce temperature to 175C (347F) and bake for 40-45 minutes or till a toothpick inserted into the cake comes out clean. (Original recipe uses a ring mold I think, and the baking time at 175C (347F) was 20-25 minutes. Mine took a lot longer, so test before taking it out of the oven).
- Cool the cake for 20-30 minutes and then overturn onto a plate.
- Wait for an hour or two before slicing it else it doesn’t slice neatly.
- The cake was very good the next day too, and sliced beautifully!