Eggless Vanilla Bundt Cake with Chocolate Glaze


3 cups of all purpose flour
2 cups of yogurt (home-made)
cups of granulated sugar
1 teaspoon of baking soda
teaspoons of baking powder
1 teaspoon of pure vanilla extract
1 cup of olive oil
125 grams of dark chocolate for glaze (optional)


1. Preheat oven to 200°C for 10 minutes. Grease and lightly dust an 8 cups bundt pan.
2. Beat the sugar 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.
3. Beat in the oil and vanilla extract. Slowly add the flour in 4 lots, blending in well after each addition.
4. Pour the batter into the prepared pan. Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 50 minutes or till a toothpick inserted into the cake comes out clean.
5. Cool the cake for 30 minutes and gently de-mold. Then place onto a plate.
6. Melt the chocolate using double boiler or microwave using 30 second spurts till done. Once the cake is completely cool, pour melted chocolate on the cake.


This recipe is very versatile and can be used to create many recipes.

You can also replace half the quantity of flour with whole wheat flour to bake a healthier version.