My husband, who usually doesn't care much for the scrumptious desserts I bake, couldn't get enough of the vegan olive oil cake I baked a few weeks back. That led me to search for more olive oil-baking recipes, especially cake recipes that didn't have too many frills.
He is usually the kind of guy who is diet conscious, and on the rare occasion that he chooses to eat a wee bit of dessert, he would prefer something plain and simple like my eggless vanilla cake.
Initially, I thought I would just substitute the melted butter with olive oil in the vanilla cake recipe I usually bake, but then I wouldn't have a chance to blog about a new recipe. Would I? That's why I went recipe hunting for olive oil recipes on Pinterest, and a greek yogurt cake caught my attention.
I saw two recipes for a yogurt and olive oil cake.
I studied both the recipes and the reviews and came up with my own version of an eggless Greek yogurt and olive oil cake recipe that I'm very proud of because it turned out absolutely perfect, and to my surprise and glee, my husband loved this one too. Two recipes in a row liked by my husband are really something in our place!
This yogurt pound/loaf cake is plain without added fruits or nuts. You may serve it with some berries and a dollop of whipped cream, but it tastes just as fine as it is.
Step-by-Step Instructions
Here are the step-by-step instructions on how to make Greek yogurt loaf cake or Olive oil loaf cake from scratch:
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Recipe
Greek Yogurt Loaf Cake
Ingredients
Part 1:
- 1 cup Greek yogurt
- 1 cup sugar
- ½ cup extra virgin olive oil
- 2 count flax egg
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 teaspoon baking powder
Part 2:
- 1 and ½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat oven to 350F/180C. Line a 9-inch or 8-inch loaf pan with parchment paper and lightly grease it with non-stick cooking spray. Make the flax eggs and set it aside for it to become gooey.
- Mix all the ingredients listed in Part 1 except for the baking powder in a large bowl. After mixing all the wet ingredients, add the baking powder and mix well. Let it sit for about 5 minutes until the mixture foams up.
- Now add the flour and salt listed in Part 2.
- Mix well with a wooden spoon or electric beater.
- Pour the batter into the prepared pan and bake for 50-55 minutes in the preheated oven or until a toothpick inserted in the middle of the loaf cake comes out clean. Mine was done in 50 minutes.
- Remove the pan from the oven and cool it on a wire rack. After about 20-30 minutes, remove the cake from the pan and place it on the rack to cool completely before slicing. Once the cake is cool, sprinkle some powdered sugar on top of it and then slice and serve.
My Notes
- While baking my famous Rasmalai cake, I came across this tip for adding baking powder to the wet mix which has yogurt to foam the mixture up to have a light and fluffy cake as against mixing it with the flour and adding it at the end. I followed the same tip in this yogurt cake recipe, too, and I hope it worked and was lighter than if I had baked the cake by adding it at the end.
- The cake does have the flavor of olive oil. If you do not like extra-virgin olive oil, choose to use any other neutral-flavored oil or melted butter.
- You may also flavor this Greek yogurt, olive oil cake with lemon juice/extract/zest or orange juice/extract zest.
Nutrition
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