Eggless Vanilla Bundt Cake with Chocolate Glaze
Soft, crumbly, light and perfect as a snack cake. It is eggless and can be made into many variations to suit the taste.
Servings: 1 bundt cake
Ingredients
- 3 cup of all purpose flour sieved
- 2 cup yogurt homemade curd
- 1½ cup sugar granulated
- 1 tsp baking soda
- 2½ tsp baking powder
- 1 tsp vanilla extract
- 1 cup olive oil
- 125 grams melted dark chocolate
Instructions
- Preheat oven to 200 °C for 10 minutes. Grease and lightly dust an 8 cups bundt pan.
- 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.
- Beat in the oil and vanilla extract. Slowly add the flour in 4 lots, blending in well after each addition.
- Pour the batter into the prepared pan. Bake at 200 °C for 10 minutes, reduce temperature to 170 °C and bake for 50 minutes or till a toothpick inserted into the cake comes out clean.
- Cool the cake for 30 minutes and gently de-mold. Then place onto a plate.
- 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.
Notes
- 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.